April 13, 2017
Desserts, Cakes, 8 or 9 Inch,
Kid Pleaser, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Valentine's Day, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Flour, Spices, Kosher Dairy more
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"Recipe source: Sift (Spring 2017)"
Preheat oven to 350 degrees F.
Grease and 8 inch round cake pan and line bottom with a circle of parchment paper.
In a saucepan over medium heat meat the butter and cook until the milk solids start to caramelize and smell of toasted nuts. Remove from heat and let cool to room temp.
In a bowl combine dry ingredients (flour-cardamom). In another bowl whisk together the wet ingredients (eggs - orange zest and the cooled butter). Pour wet ingredients into the dry ingredients whisking to combine.
Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cake cook in pan for a few minutes before inverting it onto a cooling rack to finish cooling. Before serving dust with confectioners' sugar and sprinkle the edge whites petals and chopped pistachios.
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