Orange Pistachio Cake
User Reviews
5
Orange Pistachio Cake
Description
Orange Pistachio Cake uses ground pistachios combined with eggs, granulated sugar, olive oil, fresh orange juice, and zest to create a moist and flavorful cake batter. The olive oil adds richness, while the orange components provide a fragrant citrus note. Baking in a bundt pan results in an even bake with a tender crumb. A simple icing made from powdered sugar, hot water, vanilla, and a neutral oil adds a delicate sweetness and glossy finish without overpowering the cake's nutty and citrus flavors. The recipe emphasizes careful folding to avoid over-mixing, maintaining a light texture.
The combination of pistachio and orange zest creates a distinctive flavor pairing where the nuttiness is brightened by fresh citrus. This cake works well for afternoon tea or as a dessert and benefits from using fresh ingredients like juicy oranges and properly processed nuts.
Practical tips include ensuring eggs are at room temperature for better mixing and lightly toasting pistachios before processing to deepen their flavor and add crunch. Precise measuring and gentle folding are recommended for the best texture.
Ingredients
For the Cake:
- 100 g pistachio pulsed in a food processor until coarse
- 3 egg
- 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 water hot
- 1 teaspoon vanilla extract
- 1 tablespoon neutral cooking oil neutral - vegetable, sunflower, generic cooking oil
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
- Use room temperature eggs for easier mixing and better batter consistency.
- Prefer fresh, juicy oranges and include orange zest to enhance the cake's citrus aroma.
- Lightly toast pistachios before processing to intensify nuttiness and add crunch.
- Fold the dry ingredients gently to avoid over-mixing and maintain a light, fluffy texture.
- Weigh ingredients accurately to ensure reliable baking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12serves
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 380kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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