Ingredients
-
-
1¼ cups(310 ml) shelled Wonderful Pistachios Roasted & Salted
-
1 cup(250 ml) all-purpose flour, sifted
-
½ teaspoon(2.5 ml) baking powder
-
¼ teaspoon(1 ml+) nutmeg
-
1 cup(250 ml) granulated sugar, plus 1 tablespoon (15 ml)
-
½ cup(125 ml) unsalted butter
-
1 ½ teaspoons(7.5 ml) vanilla extract
-
3large eggs
-
3oranges, segmented, ½ cup, juice reserved
-
1 tablespoon(15 ml) honey
-
2 cups(500 ml) vanilla yogurt
-
Garnish with shelled Wonderful Pistachios Roasted & Salted, coarsely chopped
-
Instructions
-
-
Heat oven to 325°F (175 °C). Grease an 8-inch (20 cm) round cake pan with cooking spray and line the bottom with parchment paper.
-
Whisk together sifted all-purpose flour, baking powder, and nutmeg in a bowl. Set aside.
-
Combine ¼ cup (60 ml) of Wonderful Pistachios and 1 tablespoon (15 ml) of sugar in a food processor until they are fine crumbs. Remove from food processor and set aside.
-
Pulse remaining 1 cup (250 ml) Wonderful Pistachios until finely chopped and some pea-sized pieces remain.
-
Beat butter and 1 cup (250 ml) sugar in bowl of an electric mixer. Add the vanilla extract, then the eggs one at a time, beating to incorporate in mixture between each egg.
-
Beat for 1 minute after adding the last egg so the mixture is light and fluffy. Stir in flour mixture just until incorporated then stir in pulsed Wonderful Pistachios by hand.
-
Spread batter evenly in the prepared cake pan and sprinkle the finely processed sugar and Wonderful Pistachios crumb mixture on top. Bake for about 1 hour and 20minutes until a toothpick inserted in the center comes out clean. Let cool in pan, then gently remove.
-
Combine reserved orange juice and honey for glaze in a small saucepan and bring to a simmer. Remove from heat and cool.
-
Top cake with dollops of yogurt then orange segments. Garnish generously with extra coarsely chopped Wonderful Pistachios and drizzle glaze over entire cake.
-