Pistachio Poppy Seed Cake
Pistachio Poppy Seed Cake - a modern cake, full of taste and color. Pistachio, poppy seeds, orange, and vanilla, all in one delicious dessert.
Servings: 8 slices
- 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
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.
Calories: 204kcal | Carbohydrates: 38g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 91mg | Potassium: 156mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg