Cakes · Original adaptation
Orange Blossom Pistachio Mini Cakes Recipe
Tender pistachio cakes with orange blossom glaze and a restrained pressed-flower finish.
Inspired by Spring Baking Championship, Season 7, Episode 6
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Orange Blossom Pistachio Mini Cakes
- Prep
- 30 min
- Bake
- 18 min
- Total
- 48 min
- Makes
- 12 mini cakes
Ingredients
- 140 g all-purpose flour
- 60 g finely ground pistachios
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 115 g unsalted butter, softened
- 140 g granulated sugar
- 2 large eggs
- 120 ml whole milk
- 1 teaspoon vanilla extract
- 120 g powdered sugar
- 2 tablespoons orange juice
- 1/4 teaspoon orange blossom water
- Food-safe dried flower petals and chopped pistachios, for finishing
Method
Heat the oven to 175 C, or 160 C fan. Grease a 12-hole mini-cake or muffin pan.
Whisk the flour, ground pistachios, baking powder, and salt.
Beat the butter and sugar until pale. Beat in the eggs one at a time, then add the vanilla.
Fold in the dry ingredients in two additions, alternating with the milk. Divide among the prepared holes.
Bake for 16 to 19 minutes, until the cakes spring back. Cool for five minutes in the pan, then transfer to a rack.
Stir the powdered sugar, orange juice, and orange blossom water into a thick glaze. Spoon over the cool cakes and finish sparingly with petals and pistachios.
From the episode
Spring Flower Fiesta
This adaptation starts from the episode's pressed flowers and floral cakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
