Join us friends in celebrating three years of plant based recipes from The Green Blossom Kitchen! These past three years have taught us a lot, both in the kitchen and out, about the ways we can continue to inspire others through plant based eating and healthier lifestyle. We so enjoy hearing your stories about how our recipes have helped you and changed your experience with food for the better. With your support we hope to continue this journey for years to come. So how do we celebrate such a big event? With food of course! This year a homemade pound cake with flavors of orange, pistachio, and chocolate. Though not technically a health food, this cake is still made with whole food ingredients and is 100% homemade. All the ingredients are pronounceable and recognizable unlike what might be found in a boxed cake mix. We hope you love this cake as much as we do.
Celebration Pound Cake
PREP TIME: 40 mins
TOTAL TIME: 2-2.5 hours
2 sticks unsalted butter
2 cups whole wheat flour or gluten containing flour of your choice
1 1/2 tsp baking powder
1 tsp salt
4 large eggs
1/3 cup whole milk
1 1/4 cup cane sugar
1 tsp vanilla
8 oz, 4% fat Greek or Icelandic yogurt
1/2 cup sugar
1 Tbsp + 1 tsp whole wheat flour
1 oz cacao butter, melted
1/3 cup powdered pistachios
1/3 cup semisweet chocolate chips
1 tsp coconut oil
2 tsp orange zest
1 Tbsp crushed pistachios
Preheat oven to 325 degrees. Lightly oil or butter a 14 cup Bundt pan then dust with flour, making sure to tap out the excess. Prepping the step is very important to make sure that your cake releases from the pan easily.
To prepare the filling, combine yogurt, egg, sugar, flour, and cacao butter in a food processor. Mix until smooth then fold in powdered pistachios and set aside.
In the bowl of a standing mixer fitted with a paddle attachment, add the flour, baking powder, salt and sugar and mix until combined. In a separate bowl, whisk the eggs, milk, and vanilla together until incorporated and set aside. With the mixer on low speed, add 1 Tbsp butter at a time, mixing until crumbly. Add half of the milk mixture to the mixer and increase speed to medium-high until light and fluffy, about 1 minute. Add the remaining milk to the mixer and continue mixing until fully incorporated, making sure to scrape down the sides of the bowl as needed.
Pour half of the cake mixture into the prepared pan then use the back of a spoon to create a concave well in the center of the mixture. Spoon the filling into the well, then top with the remaining cake batter. Place cake in preheated oven and bake for 1 hour or until a toothpick comes out clean. Remove cake from the oven and allow to cool on a wire rack for at least 15-20 minutes. Invert slightly cooled cake on cake plate and allow cake to continue cooling to room temperature for an additional 30-45 minutes.
Melt chocolate chips with coconut oil then drizzle over cooled cake. Add orange zest and chopped pistachios to the top of the cake then serve and enjoy. Cake will keep best in an air tight container at room temperature for 2-3 days.
This cake is definitely celebration worth with a taste that feels special with every bite. Starting with a bright orange and sweet chocolate flavor from the topping melding into a rich, buttery center highlighted by the tangy yogurt filling. We enjoyed this with afternoon tea but also as breakfast to make the blog's birthday week extra special.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.