Orange Pistachio Cake

Name: Orange Pistachio Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 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 tbsp orange zest; 1 tbsp vanilla extract; 150 grams all-purpose flour ((plain)); 1 tsp baking powder; 240 grams powdered sugar ((icing sugar)); 2 tbsp hot water; 1 tsp vanilla extract; 1 tbsp oil (neutral - vegetable, sunflower)

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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.

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
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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).

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.

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

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

Orange Pistachio Cake

Why you’ll love this recipe