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a white plate with orange pistachio cake placed on it.
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Orange Pistachio Cake

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.
Course Dessert
Cuisine Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 serves
Calories 380kcal
Author Peter G

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

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.

Video

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