Pistachio Poppy Seed Cake – a modern cake, full of taste and color. Pistachio, poppy seeds, orange, and vanilla, all in one delicious dessert.
Cakes and again cakes, they all are my weakness. I adore all kinds of cakes, however, pistachio is probably my favorite of all. I adore pistachio, and if speaking about cakes full of them is nothing else than a moment of weakness.
This pistachio poppy seed cake is super easy to make, and it is damn delicious. The aroma of oranges, vanilla, and pistachios turned an ordinary cake into a delicacy for big days. Fruity and syrupy, it can find a place of honor on any table. If you are not a cake fan like me, you may not be excited to hear a new cake recipe once again. But once tried, you will definitely fall in love instantly. So it happened to me. Even if I taste myriad cakes, I barely managed to stop after tasting this one for the first time. Each sip is simply outstanding: soft, flavorful, and syrupy. A delight!
This moist pistachio cake contains healthy ingredients and is made surprisingly quickly. I admit that I never thought to combine such different ingredients in one recipe. I chose to complete a dense batter cake with aerated yogurt, a refined vanilla taste, citrusy orange juice, and crispy pieces of toasted pistachios.
The pistachio poppy seed cake can be served naked or toped with syrup or icing. With minimum sugar content, this cake is less caloric and sweet. However, you will need the sugar, just in case you choose to glaze the cake. I am more than sure this lovely moist cake will crave anyone’s taste.
Why Pistachio Cake?
What can be more thrilling and inviting than a delicious bite of the most wanted pistachio cake? If speaking about cakes, pistachio is the ingredient I love most in this desert. Bakery is my comfort zone, this is why a quick pistachio cake is on my list always to impress my family and guests.
Pistachio cakes are always versatile. You can mix any ingredients with pistachio and make it taste amazing. Here, your imagination has no limits as you can garnish, mix, decorate this pistachio cake to your liking.
If speaking about pistachio, it has a nutty, earthy taste, and when you adjust flavors or other ingredients, this cake takes another level of satisfaction and deliciousness. Pistachio cake will fit and satisfy any taste any time of the year. You can easily make it in summer, as well as in winter.
Why pistachio instead of strawberries that are so actual at this time? Well, I adore strawberries too, and I already have some recipes with them on my blog, but this pistachio cake flavored with versatile aromas is probably my weakness and my satisfaction. So, when you need a moment of peace and rest, make a cup of coffee and serve it with a delicious slice of pistachio cake.
How to make Pistachio Poppy Seed Cake?
There is nothing too rustic or, on the contrary to elegant about this pistachio cake recipe. It is modern, authentic, simple, but utterly delicious. The only tricky step in the whole process is to make brown butter, also known as beurre noisette. Otherwise, everything is simple. Just respect the quantities and the steps.
Also, to give the pistachio cake more personality, I have added some orange juice to it, and you know what? It was finger-licking, spectacular, and tasty, bursting aromas, with a smell that you can’t resist. The combination between pistachio and orange is something magical.
Preheat oven to 350°F. Grease a 7 inch springform pan and line it with a piece of parchment paper.
Now is time for beurre noisette. In a saucepan, boil ½ cup of butter until it turns brown and smells like a hazelnut. Once ready, transfer it into a large mixing bowl, leaving the dark sediments in the saucepan. Set aside to cool a little.
Once brown butter is at room temperature, whisk in honey and orange zest. When honey is dissolved completely, incorporate freshly squeezed orange juice and yogurt. Finely, beat in eggs and vanilla.
In a separate mixing bowl, stir together flour, baking soda, baking powder, and poppy seeds. Using a silicone spatula, gently combine dry ingredients with wet ingredients. It is time to fold in chopped pistachios (previously toasted). Watch the video below:
Pour batter into prepared pan and even it out. Bake cake for 50-55 minutes, till golden brown color and a toothpick comes out clean.
How to serve Pistachio Poppy Seed Cake?
Pistachio poppy seed cake is delicious warm & cold, naked & toped. But a sweet orange syrup will complete it lovely.
Make the syrup while the cake is baking, as you will need it once the cake is hot. Place the ½ cup of freshly squeezed orange juice and 2 tablespoons of icing sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the icing sugar. Remove from the heat, and set aside.
Once the cake is baked, remove it from the oven and transfer it to a plate. Pour orange syrup over the cake and sprinkle it with some chopped pistachios. Let this lovely pistachio cake sit until syrup absorb.
Pistachio poppy seed cake will make your party table look fancy and stylish. Nothing compares to a delicious cake made with love at home than one bought in a store.
Pistachio Poppy Seed Cake
- 1/3 cup brown butter
- 1/3 cup honey
- 1 tbsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup poppy seeds
- 1 cup pistachios
- Preheat oven to 350°F. Grease a 7 inch springform pan and line it with a piece of parchment paper.
- In a saucepan, boil ½ cup of butter until it turns brown and smells like a hazelnut. Once ready, transfer it into a large mixing bowl, leaving the dark sediments in the saucepan. Set aside to cool a little.
- Once brown butter is at room temperature, whisk in honey and orange zest. When honey is dissolved completely, incorporate freshly squeezed orange juice and yogurt. Finely, beat in eggs and vanilla.
- In a separate mixing bowl, stir together flour, baking soda, baking powder, and poppy seeds. Using a silicone spatula, gently combine dry ingredients with wet ingredients. It is time to fold in chopped pistachios (previously toasted).
- Pour batter into prepared pan and even it out. Bake cake for 50-55 minutes, till golden brown color and a toothpick comes out clean.
There are no pistachios in the list of ingredients, yet it’s called a pistachio cake. What gives?
I am so sorry that I was not focused. I just fixed it!