I had to stop photographing this Orange Pistachio Cake as I could not stop eating slice after slice. And just a tip, the first and last slices with the crust are the best. Cut them off and save them for yourself.
Some of my favourite food blogs are from Australia and Milk and Honey is the only blog I subscribe to at the moment. I love Jennifer’s recipes and photography. Her sense of humour always brings a smile and she regularly features some fantastic baking recipes which makes me want to get into the kitchen immediately.
The gluten free Lime and Pistachio Cake caught my eye and since I love baking with ground almonds I wanted to give the recipe a try.
I replaced the lime zest with orange zest and it worked really well. A 250g packet of unshelled pistachios gave the exact quantity of pistachios required to grind. As I was shelling the pistachios I realised they had been roasted and salted so did not add any salt to the recipe. My standard method is to always add at least a half a teaspoon of salt to sweet baking but I guess this is a personal preference.
I did however increase the ground almonds to 200g as I had two packets of 100g each and was not going to fuss around with 20g of ground almonds in the cupboard.
There was a bit of a temptation to make some kind of zesty citrus syrup to pour over the cake but I am glad I left the cake as is. It’s really delicious. But if you want to make it a bit more festive, a cream cheese frosting will work quite well.
Orange Pistachio Cake
Ingredients
- 150 g butter softened
- 165 g caster sugar
- 1 and a half tablespoons finely grated orange zest about 1 large orange
- 2 teaspoons vanilla extract
- 4 eggs room temperature
- 200 g ground almonds
- 130 g ground pistachios
Instructions
- Preheat the oven to 160C.
- Grease and line a 31 x 11 x 7.5cm loaf pan with baking paper and set side.
- Beat the butter, sugar, orange zest and vanilla for 10 - 12 minutes until pale and creamy, scraping down the sides of the bowl a few times.
- Add the eggs one at a time, beating well after each addition.
- Beat the mixture for a further 3 - 4 minutes.
- Fold through the ground almonds and ground pistachios to combine.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 1 hour - 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it.
- Allow the cake to cool completely in the tin at room temperature before slicing.
- Adapted from Milk and Honey
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Selma | Selma's Table
Aug 26, 2014
What a lovely looking loaf cake, Hein. I am a sucker for citrus and almond cakes of any sort but I must admit to dousing in syrup at every opportunity! I love Milk and Honey and am pretty sure I also follow her on IG – her photos are lovely!
hein
Aug 26, 2014
Thank you Selma. I am happy I did not add a syrup – I sometimes feel that too much sweet kills flavour. I must go look for her on IG! (I made your fab chicken dish – just divine. Will make it again this weekend to shoot for the blog) x
Mira
Sep 2, 2014
This looks amazing and I love adding orange zest when baking, cakes taste so much better. The combination of pistachios and almonds is interesting, I’ll be trying something similar soon. Thanks for the idea!
hein
Sep 2, 2014
Thank you Mira. I love baking with almonds and the pistachios added great flavour and colour. Pse let me know when you have baked – would love to see what you have made.
Helen
Apr 13, 2016
The only thing wrong with this cake is that it is too YUMMY and I might add very easy to make. Can’t stop at one slice. I took it to a meeting I went to and everyone wanted the recipe. Have forwarded your sight to them Hein. I also cut the end off as suggested and yes kept them for myself. Great recipe.
heinstirred
Apr 13, 2016
It is so good! And worth the expense of the pistachio. So happy everyone enjoyed it x
Lemon Pistachio Cake – Honest Cooking
May 25, 2017
[…] utterly delicious Lemon Pistachio Cake is an updated lemon variation of my Orange Pistachio Cake. The reason for the update is twofold. The images for the 2014 recipe are a bit embarrassing and I […]