Do you find yourself going back again and again to the same cake recipe because it is tried and true?
That is the case here; this is an easy cake that can be varied endlessly based on whatever you wish to flavor it with; today, it is stuffed with fresh raspberries and a handful of pistachios and soaked in a fresh orange syrup.
- 2 large eggs
- 4 ounces of yogurt
- 4 ounces of unsalted butter melted (125 g.)
- 2 teaspoons of orange blossom water (one for the cake and one for the syrup)
- 1 pint of fresh raspberries, plus more for garnish
- 2 cups of cake flour (if using all-purpose, reduce by 2 tablespoons)
- 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt
- 3 tablespoons of orange rind (from 3 oranges)
- 1 cup of orange juice
- 1 1/2 cups of sugar
- 1/2 cup of water
- 1/2 cup of coarsely chopped pistachios (preferably peeled)
- Place the flour, 1/2 cup of sugar, salt, baking powder and baking soda in a bowl. In another bowl, beat the eggs with a whisk then add the melted butter, yogurt, orange rind and orange blossom water and beat to combine the mixture well. Pour the wet mixture into the flour mixture. Add the raspberries with a spoon gently folding in an up-and-down motion; add the coarsely chopped pistachios.
- Spray the cake pan with butter and sprinkle with flour; tap to release the excess flour. Spoon the cake mixture into the mold. Heat the oven to 375F and insert the cake. Bake for 20 minutes or until the cake is browned, puffed up and a toothpick inserted comes out clean. Prick the cakes with a toothpick and spoon the syrup on them. Let the cakes cool and absorb the syrup; unmold.
- Serve the cakes as is or garnished with additional raspberries and pistachios which have been coated in syrup.
To make the syrup:
- Place the orange juice, water and one cup of sugar in a saucepan; bring to a boil and simmer for 5 minutes, until the syrup is a bit reduced and add one teaspoon of orange blossom water (you can add rum at this point).
NOTE: To peel the pistachios, soak in water for 2 hours; rub with the fingertips on a towel and the peels will come off easily.