Orange Tea Cake
Source of Recipe
Internet
List of Ingredients
Cake Batter:
1/2 cup shelled pistachio nuts
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 to 2 tablespoons grated orange peel
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup fresh orange juice
Orange Syrup:
1/3 cup orange juice
1/3 cup granulated sugar or brown crystallized sugar
2 or 3 tablespoons orange liqueur, such as Grand Marnier, or orange flavored rum, such as Bacardi O
Recipe
Preheat the oven to 350 degrees. Butter generously a 9 x 2-inch round pan or a 9x5x3-inch loaf pan or an 8 1/2 x2 1/2-inch springform. Dust the pan with flour and shake out any excess flour.
Scatter the shelled pistachio nuts on a baking sheet. Set the pan in the oven on the middle shelf and toast the nuts for 5 to 7 minutes, stirring with a wooden spoon once or twice.
As soon as the nuts are lightly brown and fragrant, remove from the oven and transfer to a plate. Spread the nuts on a tea towel and rub briskly with the towel to remove the skins, or cut away the skins with a small knife.
Toss the nuts with 2 tablespoons of the flour and set aside.
Sift together the remaining flour, baking soda, baking powder, and salt and set aside.
Combine the butter, orange peel, and sugar in the bowl of a standing mixer fitted with the paddle attachment or use a large mixing bowl and a handheld electric mixer. Beat the mixture on medium-high or creaming speed for 3 to 4 minutes or until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice.
Add the eggs one at a time, mixing about 30 seconds after each addition, scraping down the bowl as needed. Stir in vanilla extract.
Mix together in a small bowl or cup, the sour cream and orange juice. Stir until well blended. Add the flour and sour cream-orange juice mixture alternately to the creamed mixture, mixing only until just blended.
Set the mixer on low speed and beat the batter for 1 minute, scraping down the sides of the bowl at least once.
Scatter the nuts over the batter, and mix just until blended. Pour the batter into the prepared pan. Shake the pan to settle the batter.
Place the pan in the center of the preheated oven on the middle shelf. Bake for 40 to 45 minutes or until golden brown, puffy, and a knife inserted in the center of the cake comes out clean. Set the pan on a wire rack but do not remove from the pan.
Prepare the orange syrup: Combine in a small saucepan the orange juice, sugar, and liqueur or rum. Set the pan over medium-high heat, stirring to dissolve the sugar. Bring the syrup to a boil and cook 1 minute.
Remove syrup from the heat and pour the hot syrup over the cake in the pan. Cool the cake in the pan for 15 minutes. Run a metal spatula or knife around the edge of the pan to loosen the cake and then tap the pan gently.
Carefully turn out the cake onto a wire rack. Cool completely, right side up.
If using a springform pan, unfasten the sides of the pan and remove. Carefully invert the cake onto the wire rack. Run the tip of a metal spatula between the bottom of the pan. Cool the cake top side up on the wire rack.
Serve the cake with whipped cream or vanilla bean ice cream.
Makes 6 to 8 servings
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