Pistachio Orange Blossom Cake Rounds

 

Ingredients:  

1 cup shelled pistachios, finely ground  

1 cup all-purpose flour  

1 tsp baking powder  

1/2 tsp kosher salt  

3/4 cup unsalted butter, softened  

3/4 cup granulated sugar  

3 large eggs, room temperature  

1 tsp orange blossom water  

1/4 cup whole milk  

1/4 cup fresh orange juice  

2 tbsp honey  

1/2 tsp orange blossom water  

1 cup mascarpone cheese, chilled  

1/2 cup heavy whipping cream  

1/4 cup powdered sugar  

1 tsp orange zest  

Crushed toasted pistachios  

Dried edible rose petals  

Thin orange segments  

Instructions:  

1. Begin by preheating your oven to 350°F. Prepare a

9x13 inch baking pan or a muffin tin by greasing it.  

2. In a medium-sized bowl, combine the finely ground

pistachios, flour, baking powder, and salt. Whisk together

until mixed well.  

3. In a larger bowl, cream together the softened butter

and sugar until the mixture is light and fluffy in texture.  

4. Add in the eggs one by one, ensuring to mix thoroughly

after each addition.  

5. Incorporate the orange blossom water and whole milk

into the batter, stirring gently.  

6. Gradually add the dry ingredients to the wet mixture,

mixing until they are just combined—avoid overmixing.  

7. Transfer the batter into your prepared baking pan and

bake for about 20 to 25 minutes, or until a toothpick

inserted into the center comes out clean.  

8. As the cake bakes, prepare a small saucepan.

Combine the orange juice, honey, and orange blossom

water, and let it simmer for around 3 minutes. Set this

mixture aside once done.  

9. Once the cake has baked, allow it to cool slightly

before using a circular biscuit cutter to cut out rounds.  

10. Generously brush the warm cake rounds with the

orange blossom syrup you prepared earlier.  

11. In a mixing bowl, whisk together the mascarpone

cheese, heavy cream, powdered sugar, and orange zest

until it forms stiff peaks.  

12. Pipe a delightful swirl of this frosting onto each cake

round and finish by garnishing with crushed pistachios

and edible rose petals.