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Pistachio Orange Blossom Fondant Cake

A delicate fondant cake harmonizing the nutty essence of pistachios with the ethereal fragrance of orange blossom water, perfect for special occasions or quiet indulgence.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 165 g soft butter Ensure butter is softened to room temperature.
  • 200 g sugar
  • 140 g pistachio powder
  • 4 eggs
  • 50 g T55 flour T55 flour offers a good structure.
  • 30 g orange blossom water For cake batter.
For the icing
  • 100 g powdered sugar
  • 18 g orange blossom water For icing.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C and grease a 20 cm mold with butter.
  2. In a bowl, whisk together the soft butter and sugar for about four minutes until creamy and airy.
  3. Add the pistachio powder and whisk in the eggs one by one, ensuring to mix well after each addition.
  4. Gently fold in the flour until well incorporated.
  5. Pour in the orange blossom water, mixing gently to combine.
Baking
  1. Pour the batter into the prepared mold and smooth the surface.
  2. Bake for 40 to 45 minutes, until golden and soft at the center.
  3. Allow the cake to cool completely.
Icing
  1. Prepare the icing by mixing the powdered sugar with the remaining orange blossom water.
  2. Once the cake is cooled, pour the icing over the top.

Notes

Serve slices with whipped cream or a scoop of vanilla ice cream, garnished with crushed pistachios or edible flowers. Store in an airtight container at room temperature for up to three days or in the refrigerator for longer freshness. For a unique twist, experiment with lemon zest or almond extract in the icing.