This floral cake gets it character from the whole orange that goes into making it. The fruit not only adds a rich summer like citrus flavor but also makes for a very airy crumb texture. The addition or pistachios adds a contrasting crunchy texture to the cake. But the best part about this cake has to be the honey saffron syrup that helps keep that orange fresh and the entire cake moist.
-Make this mini Bundt cake ahead of time and freeze them. Microwave it for a min when needed and serve with fresh cream or VANILLA ICE CREAM.
- They also work well as cupcakes and you can pipe over my cream cheese frosting.