When it comes to dessert, there’s nothing quite as satisfying as a slice of cake, especially when it’s made from scratch. But if you’re someone who wants to go beyond the classic vanilla or chocolate flavors, I have a recipe for you that I know you’ll absolutely love: Pistachio Sponge Cake Recipe With Orange Syrup Recipe.
My name is Ehud, and I am an Israeli chef with a huge passion for desserts. For me, the perfect cake is one that makes you feel happy and satisfied with every bite. And this Orange Pistachio Cake delivers on both fronts.
It has a deliciously fluffy texture thanks to the sponge-like batter made with eggs and cream of tartar, which is then infused with ground pistachios for a rich flavor that will make your taste buds sing. It’s then drizzled with an orange honey syrup that adds the perfect balance of sweetness and tanginess to each bite.
One of my favorite things about this recipe is that it’s incredibly easy to make. Even if you are not an experienced baker or don’t have much time to spend in the kitchen, you can still whip up this dessert in no time. So why not give it a try? I promise you won’t regret it!
Why You’ll Love This Recipe
Get ready for a soul-satisfying treat that will leave your taste buds craving for more! Ehud’s Pistachio Sponge Cake Recipe with Orange Syrup is a delectable dessert that offers a unique combination of flavors and textures. This recipe has everything you could ever ask for in a cake – it’s moist, fluffy, nutty, and fragrant with citrusy goodness.
If you’re a fan of pistachios (who isn’t?), you’ll be over the moon with this Pistachio Sponge Cake Recipe. This fluffy sponge cake is full of deep, nutty flavor from ground pistachios folded into the batter. The sweet aroma of roasted pistachios combined with the zesty orange is simply irresistible.
This recipe is also versatile in terms of serving – you can enjoy it as it is, or take it to the next level by adding some creamy yogurt mousse or saffron syrup. The Pistachio Sponge Cake Recipe is perfect to pair with a cup of coffee or tea as an afternoon snack or serve them up as an elegant dessert.
What’s more? The ingredients are easy to find, and the recipe is simple to follow. You don’t have to be a master baker or healthy baker to make this heavenly cake at home; just mix the ingredients, bake, pour syrup on top, and voila! You’re all set to indulge in the most satisfying Pistachio Sponge Cake Recipe.
In short, Ehud’s Pistachio Sponge Cake Recipe with Orange Syrup offers an indulgent and unforgettable dessert experience which satisfies every single craving you could have. If you love the combination of nuts, citrus zest, and sweetness in your desserts and are looking for something to satisfy your taste buds for something different but completely satisfying – this recipe ticks all the boxes! Trust me; you won’t regret baking one of these orange pistachio cakes!
Let’s dive into the Ingredient List for this scrumptious Orange Pistachio Sponge Cake. Here’s what you’re going to need:
- 1 1/2 cups of all-purpose flour
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 1 cup of pistachios, finely ground
- 4 eggs, separated (room temperature)
- 1 cup caster sugar
- Finely grated zest from an orange (use a blood orange for an extra pop of flavor!)
- 1/2 cup + 2 tbsp of orange juice (freshly squeezed, if possible)
- 1/2 cup of plain Greek yoghurt
- 1/4 cup of olive oil
For the Orange Pistachio Syrup:
- Juice from one orange
- Finely grated zest from one orange
- 3/4 cup of caster sugar
- 1/4 cup of honey (we recommend using Greek Orange Honey if available)
- A few strands of saffron (optional)
- Plain Greek Yoghurt and Chopped Pistachios.
The Recipe How-To
Now that you have gathered all the ingredients for this pistachio sponge cake with orange syrup recipe, let’s start to bake!
Step 1: Preheat Oven and Prepare Baking Tin
First, preheat your oven to 160°C (320°F) if you are using a fan-forced oven or 180°C (356°F) in a regular oven. Take a round 22 cm (8.5 inches) baking tin and grease it with butter or cooking spray, then dust it with flour.
Step 2: Make the Pistachio Sponge Cake Batter
To make the sponge cake batter, combine finely grounded pistachios and plain flour with baking powder and a pinch of salt in a bowl. In another bowl, beat eggs and caster sugar until they are pale and fluffy. This takes around 5 minutes using an electric mixer. Then gradually fold in the dry ingredients to form the batter.
Step 3: Bake Pistachio Sponge Cake
Pour the batter into the greased and floured round baking tin. Spread it evenly ensuring there are no lumps in the batter. Bake the cake for 25-30 minutes until lightly golden brown on top and when you check with a skewer it comes out clean.
Step 4: Make Orange Syrup
While waiting for the cake to bake, prepare the orange syrup by combining freshly squeezed orange juice, caster sugar, and water in a pan over low heat. Stir occasionally until the sugar has dissolved completely. Then increase heat to medium-high and add grated orange zest while stirring continuously for around five minutes. You should get a slightly thick syrup-like consistency.
Step 5: Pour Orange Syrup Over The Cake
When the piston sponge cake is done, take it out from the oven and let it cool down for a few minutes before taking it out from the baking tin. Before completely cooling, poke some holes on top of the cake using a fork or toothpick so that it absorbs the syrup well. Pour your freshly made orange syrup over your warm piston sponge cake slowly letting it soak in well.
Step 6: Decorate Your Cake with Pistachios
As soon as you pour out all of that sweet-sharp homemade syrup onto your beautifully soft and bouncy pistachio sponge cake, finish it off by decorating with some chopped pistachios all over.
That’s it! Now you have yourself an indulgent but healthy baker-approved dessert – perfect for any occasion.
Note: To store this recipe made pistachio orange syrup cake, cover tightly and keep them away from direct sunlight. Store for up to three days at room temperature; otherwise freeze them up to eight weeks in freezer-safe containers after cutting them into practical slices.
Substitutions and Variations
This Pistachio Sponge Cake with Orange Syrup recipe is quite versatile, and there are several ways to change up this classic dessert. Here are some variations and substitutions that you can try:
– Almonds: If you don’t have pistachios on hand, you can substitute them for almonds. The resulting cake will still have a nutty flavor and a lovely crunch.
– Gluten-free: To make this recipe gluten-free, swap out the plain flour for a gluten-free flour blend. Alternatively, you can use almond flour instead of plain flour.
– Lemon: For a tangy twist on this recipe, substitute the orange zest and juice for lemon zest and juice. The resulting cake will have a bright citrus flavor that pairs well with the nutty notes of the pistachios.
– Blood Orange: You can swap out regular oranges for blood oranges in the syrup recipe to add depth and complexity to the flavors of the cake.
– Rose water: Another way to switch things up is by adding rose water to the syrup instead of orange juice. This gives the cake a floral scent and flavor that pairs well with the nuttiness of the pistachio sponge cake.
– Cardamom: If you like spices in your baked goods, try adding ground cardamom to the batter. It gives the cake a warming flavor profile that is perfect for cooler weather.
– Fig: Add fresh or dried figs into the batter before baking for an added chewy texture and sweet taste.
– Olive oil: You can replace the butter with olive oil for a healthier option. This will give your sponge cake a delicate savory note.
– Semolina Cake: Replace 1/3 of plain flour with semolina flour which will change the texture.
Whether you decide to switch up the nuts, add spices or citrus flavors or choose ingredients more suited to your dietary goals, get creative! There are countless ways you can make this Pistachio Sponge Cake with Orange Syrup recipe your own creation!
Serving and Pairing
Serve this delightful pistachio sponge cake with orange syrup as a whimsical dessert after dinner or accompanied by a steaming cup of tea or coffee. Its elegant texture and citrusy notes complement each other, making it the perfect teatime treat for those who crave a light yet flavorful pastry.
For those who wish to take it to the next level, consider serving the cake with pistachio cream or yogurt mousse on the side for an indulgent experience. The creamy and nutty flavor of the cream balances out the citrusy notes of the cake, while the yogurt mousse adds a refreshing tanginess that pairs well with its zesty orange syrup.
Looking for ways to impress your guests further? Add some homemade whipped cream and top it off with fresh figs or roasted pistachios to give it an additional crunch and elevate its presentation. For those who prefer a more decadent twist on this recipe, drizzling some saffron syrup over the cake not only adds warmth but also makes it feel like an exotic delight.
Overall, this pistachio sponge cake with orange syrup is a versatile dessert that can stand alone or be paired with a variety of toppings and sides to create memorable dining experiences.
Make-Ahead, Storing and Reheating
The Pistachio Sponge Cake with Orange Syrup Recipe is a wonderful dessert to make ahead of time. After preparing the cake, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 2-3 days. The cake will only get better with time as the flavors meld together.
If you want to freeze the cake, wait until it has completely cooled down, then wrap it tightly in plastic wrap and foil. The cake stays fresh for up to 3 months in the freezer. Thaw it overnight in the refrigerator before serving or reheating.
When reheating the cake, make sure to let it come to room temperature first. Then, place it on a baking sheet and rewarm it in a preheated oven at 350°F (180°C) for 5-10 minutes until heated through. Alternatively, place a slice in the microwave for about 20 seconds.
If you have any leftover orange syrup, store it in an airtight container in the refrigerator for up to 1 week. You can also use the syrup to drizzle over pancakes or waffles for breakfast or add it to cocktails.
With these make-ahead, storing and reheating tips, you can enjoy this delicious Pistachio Sponge Cake with Orange Syrup Recipe anytime without worrying about time crunches or food waste!
Tips for Perfect Results
Are you looking for some essential tips to ensure perfect results while preparing the pistachio sponge cake with orange syrup recipe? Then, you have landed at the right place. As an Israeli chef, I have had plenty of experiences while baking this cake recipe. Here are a few tips that can help you create the perfect sponge cake every time.
Firstly, make sure to use room temperature eggs for the recipe. Room temperature eggs blend together much easier than cold ones and will definitely make your cake fluffier. Letting eggs sit in warm water for a few minutes before using them is an excellent shortcut if you’re in a hurry.
Secondly, it is essential to mix the batter correctly to get optimal air into the mixture. For that, it’s better to use an electric whisk or stand mixer as they ensure more consistent, better-quality results than manual ones. Using an electric whisk or stand mixer will also help prevent overmixing.
Thirdly, it’s crucial not to over-bake the cake as this leads to dry and crumbly texture. Keep your eyes on the clock and consider purchasing a kitchen timer or oven thermometer if required.
Fourthly, once you finish baking, let your cake cool completely before removing it from the pan. Allow plenty of time for it to cool before inverting onto a wire rack to avoid breakage or crumpling. Otherwise, it may get stuck on the pan and crumble apart during removal.
Finally, serve with whipped cream or yogurt mousse, sprinkled with extra chopped pistachios and caramelized orange segments for a delightful finishing touch! And there you go – our tips for creating an outstanding pistachio sponge cake with orange syrup recipe every single time!
As you get ready to make your Pistachio Sponge Cake Recipe With Orange Syrup Recipe, you may have some questions or concerns about the process. That’s why we’ve compiled a list of frequently asked questions and their answers to help you achieve success in making this delectable treat. From ingredient substitutions to baking times, read on to learn everything you need to know before beginning your baking adventure.
Why put syrup on sponge cake?
Adding simple syrup to cakes serves a dual purpose of moistening the cake and adding a pleasant sweet taste in every bite, making it a worthwhile addition during assembly and decoration.
What is the secret to a good sponge cake?
First things first, make sure to gather all the necessary ingredients before beginning. It’s important to keep these ingredients at room temperature, as some recipes call for cold ingredients, and some require warmer ones. Once you’ve got everything ready, go ahead and mix it up! One thing to keep in mind though is not to rush through the mixing process. Take your time and make sure everything is thoroughly incorporated. Over-mixing is a big no-no and can lead to tough or dense baked goods.
It’s always a good idea to keep some milk handy, in case you need to adjust the consistency of your batter or dough. And speaking of ingredients, try to use the best quality ones you can find. Using real butter, fresh eggs, and high-quality flour can make a big difference in the final product.
Last, but certainly not least, use some greaseproof paper to line your baking pans or sheets. This will help prevent your baked goods from sticking and make for easy clean-up afterwards. By following these tips, you’re sure to come out with some delicious baked treats!
What makes a sponge cake heavy?
Sometimes, when you want your sponge to turn out fluffy and light, it may end up being heavy instead. This could be due to over mixing the batter once the flour and cornflour have been added.
In conclusion, this pistachio sponge cake recipe with orange syrup recipe is a perfect choice for anyone looking for an indulgent yet healthy dessert option. The light and airy texture of the sponge and the flavorful orange syrup make it a treat for the taste buds. Moreover, the use of pistachios adds a healthy dose of protein and crunch to every bite.
This recipe is versatile and can be adapted to your preferences with various substitutions and variations. You can enjoy it on its own or pair it with some whipped cream or yogurt mousse for a more decadent dessert. Plus, you can prepare it ahead of time and store it in the fridge, making it perfect for any occasion.
So, what are you waiting for? Try out this scrumptious recipe today and impress your guests with your culinary skills. Trust me; this recipe will become your go-to choice for every celebratory occasion. Happy baking!
Pistachio Sponge Cake Recipe With Orange Syrup Recipe
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar (or freshly squeezed lemon juice)
- 1 1/2 cups sugar, divided
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 1/4 cups flour
- 1/4 cup pistachios, finely chopped
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
- 3/4 cup sugar
- 3/4 cup water
- 1 teaspoon orange rind
- Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
- Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
- Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
- Fold yolk mixture into beaten whites.
- Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
- Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
- our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
- Orange Syrup:
- Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
- Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
- California Pistachio Commission.