Orange Pistachio Cake

Name: Orange Pistachio Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 serves
Ingredients: 100 g pistachios; 3 eggs; 180 grams sugar; 180 ml olive oil; 80 ml orange juice; 2 tablespoon orange zest; 1 tablespoon vanilla extract; 150 grams all-purpose flour; 1 teaspoon baking powder; 240 grams powdered sugar; 2 tablespoon hot water; 1 teaspoon vanilla extract; 1 tablespoon oil

User Reviews

5.0

18 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
12 serves
Calories
380 kcal
Course
Dessert
Cuisine
Italian

Orange Pistachio Cake

Elizabeth Reed

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Indulge your senses with this irresistible orange pistachio cake recipe. This delightful dessert combines the bright, citrusy notes of fresh oranges with the delicate nuttiness of pistachios, resulting in a heavenly dessert that will leave you longing for just one more slice.

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Ingredients

Servings

For the Cake:

100 g pistachios pulsed in a food processor until coarse
3 eggs
180 grams sugar granulated or caster (superfine),
180 ml olive oil
80 ml orange juice freshly squeezed
2 tablespoon orange zest
1 tablespoon vanilla extract
150 grams all-purpose flour (plain)
1 teaspoon baking powder

For the Icing:

240 grams powdered sugar (icing sugar)
2 tablespoon hot water
1 teaspoon vanilla extract
1 tablespoon oil neutral - vegetable, sunflower

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Instructions

For the cake:

Preheat the oven to 180°C (350°F) and grease a 10” (25cm) bundt cake pan and set aside.
Add the pistachios to a food processor and process until they resemble fine breadcrumbs and set aside (they should be finely chopped).
Place the sugar and eggs in a large bowl of a stand mixer with a whisk attachment and mix on medium-high until pale and thick (approximately 3-5 minutes).
Add the olive oil, orange zest, orange juice and vanilla and mix on low again for 30 seconds.
Add the chopped pistachios, baking powder and all-purpose flour. Using a spatula, carefully fold the ingredients until they are just mixed.
Pour batter into your prepared bundt pan and bake for 40 minutes or until a skewer or toothpick inserted in the centre of the cake comes out clean.
Allow to cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.

For the icing:

Combine the powdered sugar, water, oil and vanilla in a small bowl and whisk until the mixture is thick and glossy.
Pour the icing over the orange pistachio cake and cover completely.
Top with extra ground pistachios for a delicious decorative effect.

Notes

You can use a handheld electric mixer if you don’t have a fancy stand mixer.
Make sure your eggs are at room temperature - this way, they’ll be easier to mix with the other ingredients.
Use fresh, juicy oranges. Avoid using juice from a carton.
Using orange zest is vital to getting that burst of citrus aroma, so don’t skip this step!
Toast the pistachios: For an extra depth of flavour, lightly toast the pistachios before incorporating them into the cake batter. This will intensify their natural nuttiness and give the cake a delightful crunch.
Mindful Mixing: When incorporating the dry ingredients into the batter, gently fold to avoid over-mixing. Over-mixing can produce a dense texture rather than a light and fluffy cake.
Measure with Precision: Baking is a science, so weigh all your ingredients for the best results.
You can use a handheld electric mixer if you don’t have a fancy stand mixer.
Make sure your eggs are at room temperature - this way, they’ll be easier to mix with the other ingredients.
Use fresh, juicy oranges. Avoid using juice from a carton.
Using orange zest is vital to getting that burst of citrus aroma, so don’t skip this step!
Toast the pistachios: For an extra depth of flavour, lightly toast the pistachios before incorporating them into the cake batter. This will intensify their natural nuttiness and give the cake a delightful crunch.
Mindful Mixing: When incorporating the dry ingredients into the batter, gently fold to avoid over-mixing. Over-mixing can produce a dense texture rather than a light and fluffy cake.
Measure with Precision: Baking is a science, so weigh all your ingredients for the best results.