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    Home » Recipes » Cakes

    Orange Pistachio Cake

    Published: Jun 18, 2023 · Updated: Jun 18, 2023 by Peter G · This post may contain affiliate links · 15 Comments

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    a Pinterest pin for orange pistachio cake with a large graphic header.

    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.

    orange pistachio cake served on white plated with icing.
    CONTENTS
    • Why you’ll love this recipe
    • Ingredients & substitutions
    • Possible variations
    • How to make orange pistachio cake
    • Expert Tips
    • Serving suggestions
    • Storing
    • Recipe FAQs
    • Video
    • More delicious cakes
    • 📋 Recipe

    Why you’ll love this recipe

    • It’s a simple dessert offering maximum flavour. 
    • If you’re a fan of oranges, you will go crazy for this cake. The orange zest and juice provide a sweet citrus hit that is aromatic and quite addictive! (For more orange cake inspiration, see my orange and almond cake).
    • It’s perfect for “afternoon tea” and even better with coffee.
    • Pistachios work beautifully with oranges adding a deliciously nutty aroma to this moist cake.

    Ingredients & substitutions

    For the cake

    the ingredients to make orange pistachio cake on a white marble surface.
    • Pistachios: this is the main star of the dish - obviously! I’m using unsalted, raw pistachios. Avoid salted pistachios served as snacks with drinks. Sub with walnuts if you don’t have any on hand.
    • Sugar: regular granulated sugar is what I’m using for this recipe. You can use caster or superfine sugar if you have that on hand. Soft, brown sugar is also an excellent substitute to consider.
    • Eggs: Make sure your eggs are at room temperature.
    • Olive oil: I like using extra virgin olive oil in baked goods because I like its flavour (see my Greek apple cake and olive oil cookies for reference). If, however, you find it too strong, use a “light” (light in flavour, not calories!) olive oil. Alternatively, use any oil you have on hand.
    • Oranges: Navel oranges are perfect in this recipe. I’m using the juice and zest to give it maximum orange flavour. You can easily sub with lemons if you prefer.
    • Vanilla extract: provides a lovely aroma to the cake.
    • Baking powder: used for leavening.
    • All-purpose flour: regular supermarket all-purpose flour is fine. You can try substituting gluten-free flour, but I have not tested this!

    For the icing

    ingredients to make icing on a white marble table.
    • Powdered sugar (icing sugar): Use “pure” powdered sugar for best results.
    • Water: a little water is required to make the icing. You can sub with milk if you prefer.
    • Oil: A little oil provides gloss for the icing. You can sub with melted butter if you prefer.
    • Vanilla: provides aroma. A little goes a long way.

    Possible variations

    If you would like to enhance the flavours of this cake even further, consider adding a few of the following ingredients to the cake batter.

    • Rosewater: this will give the cake a slight floral hit - it’s a perfect marriage! (use one tablespoon)
    • Orange blossom water will provide the cake with a Middle Eastern vibe. Again, I have tested this, and it’s absolutely divine! (use one tablespoon)
    • Ouzo: the anise flavour of the ouzo is another perfect ingredient that works harmoniously with this heavenly cake. (use two tablespoons)
    • Cardamom: earthy and highly pungent use this exotic spice sparingly - one teaspoon should suffice. 

    How to make orange pistachio cake

    For the cake:

    greasing a bundt pan with a pastry brush.

    Preheat the oven to 180°C (350°F) and grease a 10” (25cm) bundt cake pan and set aside.

    processed pistachios in a food processor.

    Add the pistachios to a food processor and process until they resemble fine breadcrumbs and set aside (they should be finely chopped).

    eggs and sugar in a bowl of a stand mixer.

    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).

    cake batter in a bowl of a stand mixer.

    Add the olive oil, orange zest, orange juice and vanilla and mix on low again for 30 seconds.

    stirring flour and ground pistachios in a bowl of a stand mixer.

    Add the chopped pistachios, baking powder and all-purpose flour. Using a spatula, carefully fold the ingredients until they are just mixed.

    pouring cake batter into a fluted bundt pan.

    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.

    👨‍🍳 Common Question: How do I ensure that the cake is moist and not dry?
    It’s important not to overbake the cake. Follow the recommended baking time in the recipe and check for doneness using a toothpick or cake tester inserted into the centre of the cake. (The cake is done if it comes out with a few moist crumbs). Overbaking can result in a dry texture.

    For the icing:

    orange pistachio cake cooling on a wire rack.

    Allow to cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.

    whisking icing in a pale blue bowl.

    Combine the powdered sugar, water, oil and vanilla in a small bowl and whisk until the mixture is thick and glossy.

    pouring icing on an orange pistachio cake.

    Pour the icing over the orange pistachio cake and cover completely.

    sprinkling chopped pistachios on an orange pistachio cake.

    Top with extra ground pistachios for a delicious decorative effect.

    Expert Tips

    • 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.
    a slice of orange pistachio cake on a plate.

    Serving suggestions

    It’s highly recommended to serve this orange pistachio cake with any of the following:

    • whipped cream
    • vanilla ice cream
    • Greek yogurt
    • fresh raspberries on the side

    Storing

    When it comes to storing any leftover cake, here are a few suggestions to help maintain its freshness and flavour:

    • Refrigeration: If you plan to consume the cake within a few days, store it in an airtight container.
    • Freezing: Wrap individual slices or the whole cake (without the icing) tightly in plastic wrap, then place it in a freezer-safe container or resealable freezer bag. Properly stored, the cake can be frozen for up to 3 months.

    Recipe FAQs

    Can I substitute the orange zest with orange extract in the recipe?

    You can substitute orange zest with orange extract, although the flavour profile may vary slightly. Generally, 1 teaspoon of orange extract can be used as a substitute for about 1 tablespoon of orange zest.

    Video

    More delicious cakes

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      Vasilopita (Greek New Years Cake)
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      Cherry and Coconut Cake
    • Sliced pumpkin bread on a rustic table.
      Gluten Free Pumpkin Bread
    • a top down view of an orange upside down cake on a cake stand.
      Orange Upside Down Cake
    See more Cakes →

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a white plate with orange pistachio cake placed on it.

    Orange Pistachio Cake

    Author: Peter G
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Cuisine Italian
    Servings 12 serves

    Ingredients
     
     

    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
    Prevent your screen from going dark

    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).
      100 g pistachios
    • 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).
      3 eggs, 180 grams sugar
    • Add the olive oil, orange zest, orange juice and vanilla and mix on low again for 30 seconds.
      180 ml olive oil, 80 ml orange juice, 2 tablespoon orange zest, 1 tablespoon vanilla extract
    • Add the chopped pistachios, baking powder and all-purpose flour. Using a spatula, carefully fold the ingredients until they are just mixed.
      100 g pistachios, 1 teaspoon baking powder, 150 grams all-purpose flour
    • 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.
      240 grams powdered sugar, 2 tablespoon hot water, 1 teaspoon vanilla extract, 1 tablespoon oil
    • 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.

    Nutrition

    Serving: 1 serve | Calories: 380 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 3 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was first published in October 2014 but was updated with new pictures and information in June 2023.

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    Reader Interactions

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    1. Rosa

      October 03, 2014 at 12:46 am

      Very fragrant and surely divine! This is one fabulous cake.

      Cheers,

      Rosa

      Reply
    2. norma

      October 03, 2014 at 6:54 am

      Peter what a lovely cake and I am an Ouzo lover. Also your fotos are a work of art.

      Reply
    3. norma

      October 03, 2014 at 6:56 am

      Wonderful post and fotos. Tried leaving a message before but failed.

      Reply
    4. john | heneedsfood

      October 03, 2014 at 8:01 am

      Stunning cake, even if I'm no great fan of ouzo. I wonder how rakija would go? 😉

      Reply
    5. My Kitchen Stories

      October 03, 2014 at 10:03 am

      Looks beautiful Peter as do these gorgeously lit photos

      Reply
    6. Bea

      October 06, 2014 at 1:10 am

      Love the light!

      Reply
    7. Alison Borgas

      October 10, 2014 at 1:08 pm

      Love the light and styling... as always! The cake looks (and I'm sure tastes) divine! 😉

      Reply
    8. Alison Borgas

      October 10, 2014 at 1:08 pm

      Oh, and the story just made me giggle - so thank you. 😉

      Reply
    9. Inga Kupšytė

      October 12, 2014 at 8:54 pm

      The cake is absolutely gorgeous! I'm not a big fan of ouzo but it's true that they give such a wonderful flavor to desserts! Gonna try this cake. Thanks!

      Reply
    10. turmericnspice

      October 13, 2014 at 12:09 pm

      Fabulous looking cake, have to try it.

      Reply
    11. AmandaChewTown

      October 14, 2014 at 5:00 pm

      My goodness this cake looks stunning! xx

      Reply
    12. Niki

      May 15, 2020 at 5:30 pm

      HI Peter Silly question, I'm assuming you've put in unsalted pistachios?

      Reply
      • Peter G

        May 24, 2020 at 9:18 am

        Yes. Thanks for highlighting that.

        Reply
    13. Emi

      April 11, 2022 at 4:06 pm

      5 stars
      Tried the recipe for a friends birthday party, I had some ouzo and wanted to use it since I'm not a shot guy. it was delicious! Everyone loved it. Thanks for sharing the recipe.

      Reply
      • Peter G

        April 24, 2022 at 11:10 am

        Thanks for letting me know!

        Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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