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+ servings
a cake on a cake stand dripping with thick icing

Orange, Ouzo and Pistachio Cake Recipe

An aromatic cake flavoured with orange, ouzo and pistachio. It's different, but it will make your kitchen smell incredible.
Course Dessert
Cuisine Greek
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 serves
Calories 708kcal
Author Peter G


For the Cake:

  • 3 eggs
  • 180 g sugar caster (superfine)
  • 180 ml olive oil
  • 60 ml ouzo
  • 1 tablespoon orange zest
  • 150 g flour plain (all-purpose)
  • 60 g pistachios pulsed in a food processor until coarse
  • 1 teaspoon baking powder

For the Icing:

  • 80 g butter
  • 60 ml milk
  • 2 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 390 g icing sugar


For the Cake:

  • Preheat your oven to 180 deg C and grease and line a 20cm cake tin. Set aside.
  • In a stand mixer beat the eggs and sugar until pale, creamy and thick. Add the olive oil, ouzo and orange zest and whisk to combine for a few more seconds.
  • Remove the bowl and fold through the plain flour, pistachio meal and baking powder. Once it's all mixed, pour into a pre-greased cake tin and cook for 40-45 mins or until a skewer inserted in the centre comes out clean.
  • Allow the cake to cool completely before topping with icing.

For the Icing:

  • Combine all the ingredients except the icing sugar over low-medium heat. Stir through the icing sugar and whisk for 5 mins. until thick. Pour over cake and allow to set for 10-15 mins before topping with roughly chopped pistachios and slicing. Serve with Greek coffee and ouzo.


To make pistachio meal place 60g of whole pistachios in a food processor and whizz until the mixture resembles coarse breadcrumbs.


Serving: 1serve | Calories: 708kcal | Carbohydrates: 89g | Protein: 6g | Fat: 36g | Saturated Fat: 9g