Can I substitute the blood oranges with regular oranges?

Yes, you can substitute blood oranges with Navel or Cara Cara oranges. While the color won't be as vibrant and the flavor will be slightly less tart, the blood orange pistachio date cake with rosewater syrup will still be delicious.

How long does this cake stay fresh?

Thanks to the syrup, this cake stays moist for a long time. It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

What if I don't like rosewater?

If you are not a fan of floral flavors, you can omit the rosewater from the syrup. You could replace it with a teaspoon of orange blossom water or simply extra vanilla extract.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Since the cake already uses ground pistachios, it maintains a good structure.

blood orange pistachio date cake with rosewater syrup: 1 Stunning Recipe

Name: Blood Orange Pistachio Date Cake with Rosewater Syrup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 200g unsalted butter, softened 180g granulated sugar 3 large eggs, room temperature Zest and juice of 2 blood oranges 1 tsp vanilla extract 150g all-purpose flour 100g ground pistachios; 1.5 tsp baking powde; 0.5 tsp salt 150g Medjool dates, pitted and chopped 50g whole pistachios, roughly chopped (for topping) 100ml blood orange juice (for syrup) 80g granulated sugar (for syrup) 1-2 tsp rosewater (to taste)

Description

A moist and fragrant Middle Eastern-inspired cake featuring bright blood oranges, crunchy pistachios, and sweet dates, finished with a floral rosewater glaze.

Ingredients

Scale

200g unsalted butter, softened
180g granulated sugar
3 large eggs, room temperature
Zest and juice of 2 blood oranges
1 tsp vanilla extract
150g all-purpose flour
100g ground pistachios
1.5 tsp baking powder
0.5 tsp salt
150g Medjool dates, pitted and chopped
50g whole pistachios, roughly chopped (for topping)
100ml blood orange juice (for syrup)
80g granulated sugar (for syrup)
1-2 tsp rosewater (to taste)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
Step 2: In a large bowl, cream the softened butter and 180g of sugar together until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the blood orange zest, 2 tablespoons of juice, and vanilla extract.
Step 4: Whisk together the flour, ground pistachios, baking powder, and salt. Gently fold this into the wet ingredients.
Step 5: Fold in the chopped Medjool dates until evenly distributed, then pour the batter into the prepared pan.
Step 6: Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
Step 7: While the cake bakes, make the syrup by simmering the 100ml blood orange juice and 80g sugar in a small saucepan until reduced by half. Stir in the rosewater and remove from heat.
Step 8: Poke small holes all over the warm cake with a skewer and pour the rosewater syrup over it. Sprinkle with chopped pistachios before serving.

Notes

Ensure all ingredients are at room temperature to prevent the batter from splitting.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Desserts & Baked Goods
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 38g
Sodium: 180mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.4g
Carbohydrates: 52g
Fiber: 4g
Protein: 6g
Cholesterol: 65mg

Description

Ingredients

Instructions

Notes

Nutrition

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