The Perfect Orange Pistachio Cake
Bright, Nutty, and Ideal for Any Occasion
If you’re looking for a simple yet flavorful dessert, this orange pistachio cake is an absolute must-try! It’s the perfect balance of bright citrus and rich nuttiness, and the best part is how incredibly easy it is to make. This cake comes together effortlessly in just 2 bowls (or even 1, if you’re feeling efficient!), but don’t let its simplicity fool you—the flavor is anything but ordinary. The fresh orange juice and zest infuse the cake with a vibrant, fragrant aroma, while the creamy pistachio paste adds a delightful richness that makes every bite truly indulgent.
It’s wonderfully moist and tender, yet not overly sweet, which makes it the perfect treat for any time of day. The beautiful marble effect, created by swirling the orange and pistachio batters together, makes it not only delicious but also a stunning centerpiece.
Whether you’re enjoying it with your morning coffee or tea, serving it as a snack for an afternoon break, or bringing it to a friend’s gathering, this cake will be a hit.
In this post, I’ll walk you through my foolproof orange pistachio cake recipe, I’m confident that once you try it, it will become one of your favorite go-to cakes for any occasion!
If you love bright citrus flavors and creamy pistachios, this orange pistachio marble cake is a must-try!
INGREDIENTS
- Orange juice: I recommend squeezing the orange juice fresh. If you can’t get fresh oranges, use high-quality orange juice.
- Orange zest: It adds bright and aromatic flavor. You can also use lemon zest if you don’t have fresh oranges.
- Oil: Use any neutral-flavored oil, such as sunflower oil.
- Pistachio paste: Use one that doesn’t contain added sugar.
- Finely ground pistachios: You can buy pre-ground pistachios or, as I do, grind them at home with a spice grinder to get an extra fine texture. You can also use almond flour—it works just as well.
- Instant vanilla pudding powder: This might seem like an unusual addition, but it adds amazing softness and moisture to the cake.
- Pistachio crumble: This adds a little extra saltiness and nuttiness that’s simply delightful. I use Demerara sugar, but you can substitute brown sugar. While the crumble is optional, I highly recommend trying it.
- Concentrated orange blossom water: This adds a wonderful aroma that takes the cake to another level. If you skip the crumble, you can add 2 drops to the cake batter. Be careful not to add more than 2 drops of the concentrated water, as it can become overpowering and mask the other flavors.
Orange Pistachio Cake | Tips:
- I use a larger loaf pan for this recipe—13.5 x 28.5 cm (about 5.3 x 11.2 inches). You can also make this cake in a rectangular pan, though it will be much lower in height, and the marble effect won’t be as noticeable. Just make sure to bake it for about 25 minutes if using a 24 x 34 cm (about 9.4 x 13.4 inches) pan.
- For the loaf pan, after around 30 minutes, check if the top is browning. If it is, place parchment paper on top and continue baking. This will prevent the top from over-browning while allowing the cake to finish baking.
- Always check if your cake is cooked by inserting a skewer into the center. If it comes out clean or with a few crumbs, the cake is done. If there is wet batter on the skewer, it needs more time. Always check in the center, and avoid poking the cake too much.
- As mentioned, mix the wet ingredients first, then the dry. I recommend not overstirring the batter after adding the baking powder. Stir just until combined to avoid affecting the cake’s texture.
- You can also make this cake in just one bowl. After preparing the batter, reserve about 1 ¼ cups to mix with the pistachio paste. Once mixed, add the green pistachio batter to the pan, placing it in the center (lengthwise) over the rest of the batter.
Orange Pistachio Cake
Ingredients
Cake Batter
- 1 cup oil
- ¾ cup sugar
- 3 eggs
- 1 cup orange juice
- Zest of 1 orange
- ½ cup finely ground pistachios
- 1½ cups flour
- 80 grams instant vanilla pudding powder
- 1½ tsps baking powder
- ¼ cup pistachio paste
- 1 tsp butter for greasing the pan
Pistachio Crumble
- 40 grams demerara sugar
- 30 grams finely ground pistachios
- 30 grams cold diced butter
- 20 grams flour
- a pinch of salt
- 2 drops concentrated orange blossom water
Instructions
- Preheat the oven to 170℃ (335-340℉).
- Whisk the oil, sugar, and eggs until the volume increases slightly.
- Mix in the orange juice and zest. If you’re adding orange blossom water to the batter, now is the time.
- Mix in the ground pistachios, flour, and instant vanilla pudding powder; stir gently and then add the baking powder. Mix only until combined; do not overmix.
- Take out 1¼ cups of the batter and mix it with ¼ cup of pistachio paste in a small bowl.
- In a greased pan, add a layer of the cake batter, and in the middle, add a few tablespoons of the green batter.
- Repeat the process until all the batter is in the pan.
- Using a butter knife, insert it into the batter and run it down the center lengthwise once. Do not overmix the batter, or you will lose the distinct marble effect. *See the recipe notes for instructions if you want to use only one bowl.
Crumble
- Mix all the crumble ingredients together with your fingers until combined, and then sprinkle them on top of the cake.
Baking
- Bake for 55 minutes to 1 hour, or until a skewer inserted into the center of the cake comes out clean or with a few crumbs.
- *Make sure to check after about 30 minutes to see if the cake is already browned. If so, place parchment paper on top to cover it and continue baking.
Notes
Don’t miss out on this orange pistachio cake—its zesty freshness and nutty goodness will impress at any gathering!
