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.
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.
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.