Orange Pistachio Cake

Ingredients

• 120 ml (½ cup)olive oil
• 2eggs
• 10 ml (2 tsp)vanilla flavouring
• 200 g (1 cup)granulated sugar
• 120 ml (½ cup)freshly squeezed orange juice
• Zest of 1 orangeorange zest
• 120 g (½ cup)sour cream
• 190 g (1½ cups)plain flour
• 6 g (1½ tsp)baking powder
• 60 g (½ cup)crushed pistachios
• 45 ml (3 tbsp)freshly squeezed orange juice
• Zest of 1 orangeorange zest
• 120 g (1 cup)icing sugar
• 30 g (¼ cup)ground pistachios

Instructions

1. 1

   Whisk wet ingredients

   In a bowl, whisk the olive oil, eggs, vanilla flavouring and granulated sugar until the mixture is pale yellow.

2. 2

   Add orange and cream

   Stir in the sour cream or yoghurt, 120 ml freshly squeezed orange juice and the zest of 1 orange.

3. 3

   Fold in flour

   Add the baking powder and plain flour, folding gently until combined. Avoid mixing too much so the cake stays fluffy and moist.

4. 4

   Add pistachios

   Fold in the 60 g crushed pistachios, mixing only until evenly incorporated.

5. 5

   Prepare the pan

   Pour the batter into a greased or otherwise prepared baking pan; a loaf pan is one option. The baking time depends on the pan you use.

6. 6

   Bake the cake

   Bake at 177°C (350°F) for approximately 50 minutes if using a loaf pan. The cake should be lightly browned and cooked through in the centre.

7. 7

   Adjust the timing

   If using another baking dish, such as a 20 or 23 cm (8 or 9 inch) pan, the baking time may be about half as long.

8. 8

   Mix the glaze

   Stir together 45 ml orange juice, the icing sugar and the zest of 1 orange. The glaze will be fairly loose; avoid adding extra sugar.

9. 9

   Glaze and garnish

   Once the cake has cooled, pour the glaze over the top and finish with the 30 g ground pistachios.

What is orange pistachio cake?

This American-style cake pairs orange juice and zest with pistachios in a tender, oil-based crumb. The citrus brings fragrance and tang, while the nuts add colour and a gentle crunch.

The glaze continues the orange flavour rather than covering it up, and a final sprinkle of ground pistachio makes the finish look as inviting as it tastes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 5g protein, 48g carbs, 24g fat.

The sugar and flour provide most of the carbohydrates, while olive oil, sour cream and pistachios contribute much of the fat; eggs and pistachios supply some protein. Serve a slice with fruit or plain yoghurt to balance the plate with something fresh and less sweet.

The ingredients that matter

Orange: Fresh juice and zest give the batter and glaze their citrus character. Zest the fruit before squeezing it, and take only the coloured outer layer of peel.

Pistachios: Crushed nuts are folded through the batter, while ground pistachios are saved for the topping. Keeping those roles separate gives both nutty bites and a colourful finish.

Sour cream: Its richness helps keep the crumb moist. The recipe also allows yoghurt as a substitute.

Keep the batter light

Flour and baking powder: Fold them into the wet mixture gently, stopping once there are no obvious dry patches. Overmixing can make the cake less tender.

Pistachios: Add them last and mix just enough to distribute them. This helps avoid unnecessary stirring after the flour goes in.

Check the centre

Loaf pan: The stated guide is approximately 50 minutes at 177°C. Look for a lightly browned top and a centre that is fully cooked.

Other pans: A wider 20 or 23 cm pan may bake in about half the loaf-pan time, but check the cake rather than relying only on the clock, since pan shape affects baking.

Let the cake cool first

Glaze: The cake should be cool before you pour the glaze over it. If it is still hot, the loose glaze can run off rather than sit on top.

Finish: Scatter the ground pistachios over the glaze for added colour, texture and flavour.

Serving ideas

Serve a slice on its own with tea or coffee, or add plain yoghurt for a less sweet contrast. Fresh orange segments also echo the citrus in the cake.

For a dessert plate, pair it with fruit rather than another rich topping; the glaze already provides a sweet finish.

Recipe notes & tips

• Zest the oranges before juicing them so the peel is easy to handle.
• Measure the flour carefully and fold it in gently for a tender crumb.
• Use the loaf-pan timing as a guide, not a guarantee, if your pan differs.
• Wait until the cake is fully cool before glazing it.
• Keep the ground pistachio topping for the final step so it stays visible.

Variations

• Use yoghurt: Swap it for the sour cream as suggested in the recipe.
• Add extra citrus: Include a little more orange zest for a stronger orange aroma.
• Change the pan: Bake in a 20 or 23 cm round pan, checking earlier as it may take about half as long.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.
• Skip the garnish: Leave off the ground pistachios for a simpler glazed finish.

Common mistakes to avoid

• Overmixing the flour: Fold gently and stop as soon as the dry ingredients are incorporated.
• Adding pistachios too early: Fold them in last to avoid extra mixing.
• Using loaf timing for another pan: Begin checking earlier, as a wider pan may bake faster.
• Glazing a warm cake: Let it cool first so the loose glaze does not simply run off.
• Adding extra icing sugar: Keep the glaze fairly loose as intended rather than making it overly sweet.

How to store

Store the cooled cake covered in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving, or warm them briefly in the microwave.

Frequently asked questions