Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe

Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.

To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an oleo saccharum with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most "orangey" orange cake you have had.

This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.

💕 This is adapted from a recipe on ‪@SugarGeekShow‬ by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.    • Moist Lemon Buttermilk Pound Cake  

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