Pistachio Orange And Pomegranate Cake

• 7 ounces, weight Pistachios, Shelled
• 1/2 cups Whole Wheat Pastry Flour, Plus 2 Tablespoons For Pistachios
• 1 cup Sugar
• 4 Eggs, Lightly Beaten
• 1/2 cups Canola Oil
• 1/2 cups Greek Yogurt
• 2 Large Oranges, Zested
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• Chopped Pistachios For Garnish
• 1 Pomegranate

1. Preheat oven to 350u0b0F. Grease a deep 8-inch round cake pan and coat with flour.
2. Place pistachios with 2 tablespoons flour in a food processor and pulse until finely ground.
3. Beat sugar with eggs until light pale, about 3 minutes. Add oil, yogurt, and orange zest to the egg mixture and beat together until well blended.
4. In another mixing bowl, sift flour, baking powder, and salt. Add pistachios and whisk until blended. Gently add dry ingredients to the egg mixture until combined. Pour batter into the prepared cake and level out.
5. Place pan in preheated oven and bake 50-55 minutes on until a wooden skewer inserted into the middle comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto wire cooling rack. Let cool completely.
6. To finish the cake, sprinkle with chopped pistachios and pomegranate seeds.

pistachios, whole wheat pastry flour, sugar, eggs, canola oil, greek yogurt, oranges, baking powder, salt, pistachios, pomegranate

Taken from tastykitchen.com/recipes/desserts/pistachio-orange-and-pomegranate-cake/ (may not work)