This cake is garnished with garden flowers. I like pansies and nasturtiums because they are edible, but lilies are also good. Before eating any flowers, make sure that they haven't been sprayed with pesticides. If you buy or spray your flowers, rinse them off and just use them as garnish.
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 2 1/4 cups flour (spooned in and levelled off)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup chopped pistachios
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup lemon juice
- Pansy flower heads
Preheat oven to 350 F. Butter and flour a 2-quart bundt pan.
Cream together butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating well between additions. Beat in lemon and orange rind.
Sift together flour, baking powder, soda and salt in a separate bowl. Beat one third of the flour mixture into the butter and sugar mixture, then half of buttermilk. Repeat, ending with flour mixture.
Sprinkle 1/4 cup pistachios into bottom of bundt pan and stir remaining pistachios into the batter. Scrape the batter into the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
Combine sugar, orange juice and lemon juice in a small pot over medium-high heat. Bring to a boil and boil for 3 to 5 minutes or until the mixture has thickened slightly.
Unmould cake and place on a rack, pistachio side up. Brush with glaze while still warm. Place on a serving platter and decorate with flowers. Serves 10.