1 cup of sugar
2 tsp grated orange zest
1 1/4 cup toasted/roasted pistachio nuts
1 cup ATK flour
2 tsp baking powder
1 1/2 tsp ground cardamon
1 tsp kosher salt
4 large eggs
1/4 cup orange juice
1/2 cup yogurt preferably Greek
2 tsp vanilla bean paste
1/4 cup olive oil (not butter)
3/4 cup powdered sugar
2 tbsp greek yogurt
In a food processor mixed together the sugar and the orange zest until the sugar is moist and the orange zest as well incorporated releasing the oils throughout, about 2 minutes.
Toast the pistachio nuts in the oven until they are dry and roasted. In the food processor grind them lightly 5 or 6 pulses until they are somewhat chopped up set aside 2 tablespoons for garnish. Then pulse the nuts the rest of the way until they are a fine grain almost powder.
Mix the ground pistachio nuts into the flour, baking powder, cardamon, kosher salt and stir together, set aside.
Incorporate the sugar mixture with the eggs , orange juice , yogurt , vanilla bean paste and olive oil.
Fold in the pistachio nut mixture.
Preheat the oven to 325 degrees and pour into a lightly greased and sugared pan. Cook for 50 minutes, cooling completely then frost and top with the remaining pistachio nuts.
Adapted from ATK recipe