One-Bowl Pistachio Orange Cake

An indulgent pistachio orange cake, made in one bowl. It has an amazing texture thanks to the combination of oil and butter, it's very easy to make, and above all it's delicious. On top there's a thin, creamy layer of cream cheese frosting that balances everything and makes the perfect bite. Not a fan of orange? You can swap it for lemon, just don't leave it out altogether.

Ingredients for a 9½-inch (24 cm) round pan

For the cake

• 3 large eggs, at room temperature.
• 180 g sugar (1 cup minus 2 tablespoons).
• 100 g butter, melted.
• 50 g vegetable oil (¼ cup).
• 170 ml heavy cream.
• 1 teaspoon orange zest (if you like a stronger flavor, add more).
• 200 g all-purpose flour (1½ cups minus 1 tablespoon).
• 5 g baking powder (1 teaspoon).
• 70 g chopped pistachios.

For the frosting

• 225 g cream cheese (one 8 oz package).
• 150 ml heavy cream.
• 100 g powdered sugar (1 cup minus 2 tablespoons).

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a wide bowl, combine the sugar, orange zest, melted butter and oil. Whisk well until combined, add the eggs and heavy cream, and whisk again.
3. Mix the flour and baking powder together, add them to the wet ingredients and whisk well. Add the chopped pistachios and fold them in.
4. Line the pan with parchment paper and grease it with a little oil (the sides too). Pour in the batter and bake for about 35 minutes (watch the baking time: some ovens need only 30 minutes, and some need longer).
5. Once the cake has cooled, make the frosting: in the bowl of a stand mixer fitted with the whisk, beat the cream cheese briefly. Stop the mixer, add the heavy cream and powdered sugar, and whip for a few minutes into a stable frosting. Spread it in a thin, even layer over the cake and sprinkle with chopped pistachios.
6. Wrap the cake and chill it for at least 3 hours. Cut into wedges and dig in.