Orange Pistachio Cake

Ingredients

• 150 gbutter, softened
• 165 gcaster sugar
• 1½ tablespoons (about 1 large orange)finely grated orange zest
• 2 teaspoonsvanilla extract
• 4eggs, at room temperature
• 200 gground almonds
• 130 gground pistachios

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C.

2. 2

   Prepare the tin

   Grease a 31 x 11 x 7.5 cm loaf tin and line it with baking paper. Set it aside.

3. 3

   Cream the butter

   Beat the butter, sugar, orange zest and vanilla for 10–12 minutes, until pale and creamy. Scrape down the sides of the bowl a few times as you go.

4. 4

   Add the eggs

   Beat in the eggs one at a time, mixing well after each addition.

5. 5

   Beat again

   Continue beating the mixture for a further 3–4 minutes.

6. 6

   Fold in the nuts

   Fold in the ground almonds and ground pistachios until combined.

7. 7

   Fill the tin

   Spoon the batter into the prepared tin and smooth the top.

8. 8

   Bake the cake

   Bake for 1 hour to 1 hour 10 minutes. It is ready when a skewer inserted into the centre comes out with a few moist crumbs clinging to it.

9. 9

   Cool before slicing

   Leave the cake to cool completely in the tin at room temperature before slicing.

What is orange pistachio cake?

This is a nut-based loaf cake, with ground almonds and pistachios taking the place of wheat flour. Cakes made with ground nuts are found in many baking traditions; this version pairs their rich flavour with orange zest and vanilla.

The butter-and-sugar mixture is beaten until pale before the eggs and nuts are added. That careful mixing, followed by a gentle fold, helps make a cohesive cake with a tender crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 0g protein, 0g carbs, 0g fat.

The ground almonds and pistachios contribute much of the energy and fat, while the butter adds further fat and the eggs provide protein. Sugar supplies most of the added carbohydrate. Serve a slice with fresh fruit or yoghurt for a more rounded plate.

The role of the nuts

Ground almonds: these make up the largest share of the dry ingredients and give the cake a mild, rounded flavour.

Ground pistachios: their distinctive taste and colour deepen the nutty character. Use finely ground nuts so they fold evenly into the batter.

Build a creamy base

Creaming: beat the softened butter with the sugar, zest and vanilla for the full 10–12 minutes. Scraping the bowl periodically helps keep the mixture even.

Eggs: add them individually and beat well after each one. Room-temperature eggs are easier to incorporate into the creamed mixture.

Fold gently and check for doneness

Folding: add the ground almonds and pistachios only until combined. Mixing more than necessary can make the batter heavier.

The centre: begin checking at 1 hour, using a skewer inserted into the middle. A few moist crumbs are the cue given for this cake; a completely clean skewer is not required.

Allow time for the bake

The oven is set to 160°C, and the stated baking window is 1 hour to 1 hour 10 minutes. The exact point within that window depends on how the cake is baking in your oven, so use the skewer test as well as the time.

Cooling: let the loaf cool completely in its tin at room temperature before cutting. This gives the nut-based crumb time to settle and makes cleaner slices easier.

Serving and gluten-free baking

Serve a slice on its own with tea or coffee, or pair it with fresh orange segments for a bright contrast. A spoonful of yoghurt is another simple accompaniment.

The listed ingredients contain no wheat flour, but if the cake needs to be suitable for someone avoiding gluten, check that packaged ingredients and any shared equipment meet their requirements.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they incorporate more readily.
• Use finely grated zest and avoid including the bitter white pith.
• Scrape down the bowl during creaming to catch butter and sugar that cling to the sides.
• Fold the ground nuts in gently, stopping as soon as no dry patches remain.
• Check the centre with a skewer at the start of the stated baking window.
• Wait until the loaf is completely cool before slicing.

Variations

• More orange: add a little extra finely grated zest for a stronger citrus note.
• Citrus swap: use finely grated lemon zest in place of the orange zest.
• Nut finish: scatter chopped pistachios over the top before baking.
• Warm spice: add a small pinch of ground cardamom to complement the orange.
• Citrus serving: offer orange segments alongside each slice.

Common mistakes to avoid

• Short creaming: the mixture may not turn pale and creamy; beat for the full 10–12 minutes and scrape the bowl.
• Cold eggs: they may be harder to blend smoothly into the butter mixture; use eggs at room temperature.
• Adding eggs all at once: the mixture may not combine evenly; beat them in individually.
• Overmixing the nuts: this can make the batter heavier; fold just until combined.
• Baking by the clock alone: the centre may need more or less time within the stated range; check it with a skewer.
• Slicing while warm: the cake can be difficult to cut neatly; cool it completely in the tin first.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Rewarm a slice briefly in a low oven if you prefer it warm.

Frequently asked questions