A simple cake that leans on roasted pistachio oil for much of its flavor, and comes together in no time.
5 3/4 ounces cake flour, any style
Optional garnishes: powdered sugar, preferably organic ; homemade pistachio cream; or toasted pistachiosAdjust oven rack to lower-middle position and preheat to 350°F . Line an 8- by 3-inch anodized aluminum cake pan with parchment and grease lightly with pan spray.Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute.
Add orange zest, roasted pistachio oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes.
Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Cool to room temperature, and top with homemade pistachio cream and lightly toasted pistachios to taste.
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