pistachio, blood orange and matcha cake
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • for the cake:
  • 2½ cups (360 grams) white rice flour
  • 1 cup (100 grams) ground raw pistachios
  • 1 tablespoon plus ½ teaspoon organic Happy Matcha
  • 1¾ cups (350 grams) granulated sugar
  • 2 sticks (1/2 lb/ 225 grams) unsalted butter, soft
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ¾ cup buttermilk, shaken and at room temperature
  • ¼ cup orange juice, from blood oranges if you can get them
  • zest of 1 orange
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla bean paste
  • ¼ cup coarsely chopped pistachios for sprinkling, if desired.
  • for the glaze and whipped cream:
  • ½ cup sweet orange marmalade
  • whipped cream, for serving
  • ¾ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Butter the sides of two 9 or 10 x 5 loaf pans and line with parchment paper. Dust with flour and tap out the excess.
  2. Combine the rice flour, ground pistachios (I ground mine in a food processor to the size of breadcrumbs), matcha, sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer and beat on medium speed until the mixture is the texture of brown sugar, about one minute. Add the baking powder, baking soda, xanthan gum, buttermilk, orange juice, and zest, eggs, vanilla bean paste and vanilla extract and beat on medium-high speed for two minutes. Using a spatula, scrape the sides of the bowl down and beat for one more minute, until the batter is smooth and fluffy. Pour the batter into the prepared pans, sprinkle with pistachios and bake for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean. Place on a cooling rack and allow the cakes to come to room temperature in the pans.
  3. Meanwhile, heat the marmalade in a saucepan on the stove until hot, then strain the peel and reserve the jelly. Using a pastry brush or a spoon, glaze the top of the warm cake with the jelly and allow it to cool.
  4. When the cakes and glaze are cool, run a sharp knife around the edges of the cake and turn out onto a serving plate. Whip the cream until it holds stiff peaks, then serve thick slices with a generous spoonful or two of whipped cream and a sprinkle of chopped pistachios.
Recipe by oh honey bakes at https://ohhoneybakes.com/pistachio-blood-orange-matcha-cake/