Pistachio and Orange Marble Pound Cake
Category: Desserts
Serves: 8
A delightful twist on the classic pound cake, this Pistachio and Orange Marble Pound Cake combines the earthy richness of pistachios with the zesty freshness of oranges, making it a perfect treat for any occasion. The cake features a stunning marble effect with a combination of two distinct flavors, and is topped with a luscious dark chocolate ganache and crunchy pistachio pieces. Whether served as a sweet dessert or a special snack, this cake is sure to impress with its delicate flavor and beautiful presentation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| All-purpose flour (00) | 280g |
| Baking powder | 6g |
| Salt | 1 pinch |
| Butter | 200g |
| Sugar | 250g |
| Pistachio paste | 100g |
| Whole milk | 40g |
| Dark chocolate chips | 50g |
| Orange | 1 |
| Potato starch (cornstarch) | 80g |
| All-purpose flour (for dusting) | 20g |
| Dark chocolate (70%) | 300g |
| Fresh cream (heavy cream) | 170g |
| Crushed pistachios (for decoration) | 20g |
Instructions
-
Prepare the Chocolate Chips:
- Begin by dusting the chocolate chips with a small amount of flour (20g) to prevent them from sinking into the batter while baking. Place the dusted chocolate chips in the freezer for about 2 hours.
-
Whip the Eggs and Sugar:
- In the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Start the mixer on low and then gradually increase the speed. Continue whipping until the mixture becomes fluffy, pale, and light in texture.
-
Prepare the Pistachio Mixture:
- In a separate bowl, combine the pistachio paste and whole milk. Stir gently with a spatula to ensure the mixture is smooth and well-mixed. Set aside.
-
Add Dry Ingredients to the Egg Mixture:
- In another bowl, sift together the all-purpose flour (280g), baking powder, and a pinch of salt. Gradually add this dry mixture into the whipped eggs and sugar, mixing gently with a spatula after each addition to maintain the airiness of the batter.
-
Incorporate the Pistachio Mixture:
- Slowly add the pistachio mixture into the batter. Stir carefully to combine, ensuring the ingredients are fully incorporated without deflating the batter.
-
Prepare the Orange Mixture:
- Zest the orange and then squeeze the juice into a small bowl. Add both the zest and juice to the batter. Stir gently to mix.
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Fold in the Chocolate Chips:
- Add the frozen chocolate chips to the batter, folding them in gently to avoid them melting.
-
Fill the Piping Bags:
- Transfer the pistachio batter and the orange batter into two separate piping bags (without tips). Place both piping bags inside a larger one, making sure they fit snugly.
-
Prepare the Baking Pan:
- Grease a 28 x 11 cm loaf pan with butter and line it with parchment paper to prevent sticking. Begin piping the two batters alternately into the pan, creating a marble effect by squeezing both batters in a criss-cross pattern.
-
Bake the Cake:
- Preheat your oven to 180°C (350°F). Bake the cake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cake toward the end to ensure it doesn’t over-brown.
-
Prepare the Ganache:
- While the cake is baking, heat the fresh cream in a small saucepan until it reaches a simmer. Remove from the heat and pour the hot cream over the dark chocolate (300g) in a separate bowl. Stir until the chocolate is completely melted and the ganache becomes smooth and glossy.
-
Glaze the Cake:
- Once the cake is fully baked and cooled, transfer it to a cooling rack placed over a plate to catch any excess ganache. Pour the warm ganache over the cake, making sure the top and sides are generously covered. Allow the ganache to set before moving on to the next step.
-
Garnish:
- Once the ganache has set, sprinkle the top of the cake with the crushed pistachios to add a delightful crunch and color contrast.
-
Serve and Enjoy:
- Your Pistachio and Orange Marble Pound Cake is now ready to be served. Slice it up and enjoy the combination of rich, nutty pistachio flavor with the refreshing citrus of orange and the indulgent dark chocolate ganache.
Additional Tips
- Freezing Option: This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week. You can also freeze slices for later enjoyment.
- Customization: For added flavor, you can incorporate a few tablespoons of orange liqueur (like Grand Marnier) into the batter for a hint of citrusy depth.
This beautiful two-toned cake will not only dazzle your guests with its striking appearance but also captivate their taste buds with the perfect harmony of pistachio, orange, and dark chocolate. Whether you’re serving it at a celebration or enjoying it as an afternoon snack with a cup of tea, it’s bound to be a hit!
