Orange Honey Pistachio Tea Cake For A Holiday Treat Recipes

ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT

Orange Honey Pistachio Tea Cake for a Holiday Treat image

Fresh orange juice, zest, softened butter and honey come together with pistachio nuts to make a delicious citrusy and not too sweet Orange Honey pistachio cake perfect for breakfast or tea

Provided by Sujata Shukla

Time 1h40m

Number Of Ingredients 10

Ingredients

3 1/4 cups Indian Maida or All purpose flour (/400 gms)
1/2 teaspoon Baking soda
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 tablespoons Softened Unsalted Butter (/30 gms / 1/4 stick unsalted butter)
1 cup plus 2 teaspoons Honey (1 cup + 2 teaspoons/250 ml)
1 egg (room temperature, lightly beaten)
1 1/2 tablespoons orange zest (or finely grated orange rind)
3/4 cup orange juice (/ 180 ml/ freshly squeezed and no added sugar)
1 cup unsalted, shelled pistachio nuts (/125 gm/ chopped)

Steps:

Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.

ORANGE PISTACHIO TEA CAKES

Orange Pistachio Tea Cakes image

Zest up afternoon tea with fragrant, nutty Orange Pistachio Tea Cakes: fluffy little bites with a crunchy exterior and delicate flavor.

Provided by Elle Jay

Categories Dessert

Number Of Ingredients 9

Ingredients

1 cup pure cane sugar
1 valencia orange
½ cup unsalted butter (room temperature)
1 large egg (room temperature)
½ cup pistachios (unsalted, shelled, and chopped)
1¾ cups all purpose flour
½ tsp pink himalayan sea salt
½ tsp cream of tartar
¼ cup pure cane sugar (for coating)

Steps:

Zest your orange into the sugar, and collect 1 Tablespoon of orange juice. Set aside.
Cream the butter into the orange zest and sugar.
Add in the egg and mix until smooth. Add in the orange juice and stir to combine.
Fold in the flour, salt, cream of tartar, and chopped pistachios.
Cover and chill for 1 hour.
Preheat the oven to 350ºF. Line your sheet pan with a silicone baking mat or parchment paper.
Scoop out 2 Tablespoon sized balls onto your mat. As you scoop, pack the dough into the scoop tightly. The balls should be rounded on top and flat on the bottom.
Roll just the rounded top of each ball in sugar, and set it back on the pan (flat side down).
Bake for 15 minutes. Allow to cool for 5 to 10 minutes on the pan before moving to a cooling rack to cool completely.
Store in an airtight container for up to a week, or freeze for up to 6 months.

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