Honey Orange Blossom Cake with Pistachio Buttercream

Honey Orange Blossom Cake with Pistachio Buttercream

Ingredients

HONEY ORANGE BLOSSOM CAKE

  • 3 cups flour
  • 1/2 cup almond meal
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 8 ounces butter room temperature
  • 1 cup granulated sugar
  • 4 eggs room temperature
  • 1/2 cup honey
  • 2 cups buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange blossom water
  • 1 tablespoon finely grated orange zest

HONEY ORANGE BLOSSOM SYRUP

  • 1/2 cup honey
  • 1/4 cup sugar
  • 3/4 cup water
  • 1/2 teaspoon orange blossom water (I used Nielsen Massey brand)

PISTACHIO BUTTERCREAM

  • 1 cup shelled pistachios
  • 1 cup unsalted butter room temperature
  • 2 1/2 cups powdered sugar
  • 1 tablespoon whole milk
  • 3/4 teaspoon salt
  • 1/3 cup finely chopped pistachios for garnish
Honey Orange Blossom Cake with Pistachio Buttercream

Instructions

HONEY ORANGE BLOSSOM SYRUP

  1. Bring the honey, sugar, and water to a boil in a small saucepan over medium high heat. Reduce to a low heat and cook for 10 minutes, then take from the heat and set aside to cool until warm, then whisk in the orange blossom water. Depending on the intensity of the orange blossom water you have, you can use more or less in the recipe. I used Nielsen Massey brand, but the flavor concentration varies based on the brand, so test the syrup and adapt to your specific taste preferences.

HONEY ORANGE BLOSSOM CAKE

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line the bottoms of three 8-inch cake pans with parchment paper. Remove from the equation.
  2. Combine the flour, almond meal, baking powder, cardamom, baking soda, and salt in a large mixing basin. Remove it from the equation.
  3. 1 minute on medium speed, cream the butter and sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and fluffy. 1 at a time, add the eggs to the batter, waiting until each one is thoroughly integrated before adding the next. Mix in the honey until everything is well combined.
  4. Alternate adding the flour mixture and the buttermilk in 4 increments with the mixer running on low speed until mixed. Combine the orange blossom water, vanilla essence, and orange zest in a mixing bowl. Place the cake pans in the oven and evenly distribute the batter between them. Bake for 20 minutes, or until golden around the edges and gently golden on top, and a toothpick inserted in the center comes out clean.
  5. Allow 10 minutes for the cakes to cool in the pan before poking a dozen holes in the top of each cake with a fork and drizzling the syrup equally over the three cakes. Allow the cakes to come to room temperature and absorb the syrup before transferring them to a wire rack to cool completely while you make the buttercream.

PISTACHIO BUTTERCREAM + ASSEMBLY

  1. In a food processor, mix the shelled pistachios until creamy and smooth (the texture should be similar to thick peanut butter), about 1 minute. Set aside the pistachio butter.
  2. 1 minute on medium speed, beat the butter in the bowl of a stand mixer fitted with the paddle attachment until pale and smooth. Beat in the pistachio butter until it is fully incorporated. Then add the powdered sugar and mix on low until incorporated, then add the milk and salt and beat on medium for 2 to 4 minutes, or until light and fluffy.
  3. To assemble, layer the cake and frost it with pistachio buttercream. Use a pastry bag with a large round tip and the icing method in this video to make the round icing decorations around the top edge of the cake: https://www.youtube.com/watch?v=Sl24VWJZFMI
  4. Pistachios, finely chopped, should be sprinkled over the bottom inch of icing around the bottom border of the cake. Serve with any leftover chopped pistachios on top.
Honey Orange Blossom Cake with Pistachio Buttercream

Source: Adventures in Cooking

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