Super moist, bakery-style Pistachio Orange Cake made with a whole orange, extra-virgin olive oil and ground pistachio nuts. The cake is then finished with a simple fresh orange glaze. The cake is nutty and full of orange flavor that is delightfully refreshing!
This pistachio orange cake has been adapted from my popular lemon pistachio cake. The combination of orange, pistachio and olive oil works beautifully together. It's baked in a pullman loaf pan (9x4 inch), which makes it look so bakery-worthy, but you can also use a 9x5 inch loaf pan.
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♡ Why You Will Love this Orange Olive Oil Cake 🍊
- Wholesome ingredients. This tea cake is a bit more guilt-free than traditional cakes, as it uses extra-virgin olive oil, raw pistachio nuts and a whole orange. Plus, it only contains 8 ingredients!
- Incredibly moist. The crumb is exceptionally soft and fluffy, thanks to the olive oil, and orange puree.
- Super easy to make. There are easy-to-follow steps and no electric mixer required.
- Not too sweet. The cake itself isn't too sweet which makes it perfect to pair with a cup of coffee or tea. Most of the sweetness will come from the thick icing.
For more delightful cakes to enjoy with your morning coffee or afternoon tea, try my lemon poppy seed yogurt loaf cake (readers favorite), blueberry buckle cake, and raspberry almond cake next!
Ingredient Notes
Here are some notes about all the ingredients used in this orange pistachio cake. Quantities and full instructions are in the recipe card below!
Pistachio Orange Olive Oil Cake
- Pistachio Nuts - You can use roasted or raw pistachios. I didn't find a huge difference in flavor or texture between roasted or raw.
- Navel Orange - I'm using a navel orange, which is seedless, but you can use any kind. We'll be using the zest of 2 whole oranges, and blending 1 whole orange for the cake.
- All-Purpose Flour - I always recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cake dry and dense.
- Sugar - We are using white granulated sugar. The cake is not too sweet, so refrain from cutting the amount of sugar as it will result in a dry cake.
- Extra-Virgin Olive Oil - Makes the cake SO moist and adds a subtle fruity flavor! You can also use light olive oil.
- Eggs - Adds structure and helps emulsify the batter.
- Baking Powder - Helps the cake rise and creates a moist crumb.
- Salt - Enhances all the flavors.
Fresh Orange Glaze
- Powdered Sugar - Also known as icing sugar or confectioners sugar.
- Orange Juice + Orange Zest - I'm using a combination of some orange zest and freshly squeezed orange juice.
Ingredient Substitutions
Pistachio Nuts - I used raw pistachios, but you can use pre-roasted pistachios. You can also replace with pecans, roasted almonds or omit completely if you have nut allergies or do not have any on-hand.
Extra-Virgin Olive Oil - You can use light olive oil or a neutral oil such as avocado, canola, vegetable, grapeseed or refined coconut oil.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Pistachio Orange Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt.
Step 2. Combine Sugar & Zest - In a large bowl, combine finely grated orange zest and sugar. Using your fingers, rub the mixture together until it becomes fragrant.
Step 3. Combine Wet Ingredients - Add olive and eggs, and using a whisk, whisk until well combined.
Step 4. Mix in the orange puree until fully incorporated.
Step 5. Combine Wet & Dry Ingredients - Sift in the dry ingredients, then add finely ground pistachios. Using a silicone spatula, fold until no dry pockets of flour remain. Do not overmix.
Step 6. Bake - Pour the cake batter into a pullman loaf pan or 9x5 inch (23x13 cm) loaf pan lined with parchment paper. Bake at 325ºF (ºC) for 60 to 75 minutes.
Step 7. Cool - Let sit in the pan for 10 to 15 minutes, then remove the cake and set on a wire rack to cool completely.
Step 8. Make Glaze - In a small bowl, whisk together powdered sugar, orange juice and zest until you reach your desired thickness.
Step 9. Glaze - Pour the glaze on top of the cake. Slice and enjoy!
Storage
- Room Temperature - Store in an airtight container for up to 3 days in a cool dry place.
- Refrigerator - Store in an airtight container, in the fridge for up to 5 days.
- Freezer - Wrap cooled individual cake slices (glazed or plain) in plastic wrap, then store in freezer bags. Allow to come to room temperature before enjoying. It will take about 2 hours.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Sift your dry ingredients. Sifting the dry ingredients before adding to your wet ingredients will ensure a smooth batter.
Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten, resulting in a tough cake.
FAQ
Yes, you can use a 1-to-1 cup gluten-free flour blend.
You sure can! Wrap cooled individual cake slices (glazed or plain) in plastic wrap, then store in freezer bags. Allow to come to room temperature before enjoying. It will take about 2 hours.
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📖 Recipe
Pistachio Orange Cake
Equipment
- Digital Kitchen Scale
- Microplane Grater
- Food Processor/Blender
- Mixing Bowls
- Whisk/Silicone Spatula
- Measuring Cups/Spoons
- Pullman Loaf Pan or 9x5-Inch (23x13 cm) Loaf Pan
INGREDIENTS
Pistachio Orange Cake
- 2 Medium Oranges (I used navel)
- ¾ Cup (90g) Pistachio Nuts (I used raw) finely ground
- 1 ¾ Cup (210g) All-Purpose Flour
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Fine Salt
- 1 Cup (200g) White Granulated Sugar
- ¾ Cup (150g) Extra-Virgin Olive Oil (or Light Olive Oil)
- 2 Whole Large Eggs room temp
Orange Glaze
- 1 ¼ Cup (141g) Powdered Sugar
- 2 to 5 Tablespoons Orange Juice
- Zest of ½ an Orange (optional)
Instructions
- Preheat Oven & Prep Pan - Set an oven rack in the center and preheat to 325ºF (162ºC). Grease a pullman loaf pan or 9x5 inch (23x12 cm) loaf pan and line with parchment paper, leaving an overhang for easy removal.
- Prep Orange - Using a microplane, finely grate the zest of 2 oranges. Next, remove the pith of 1 orange, and using a blender or food processor, puree the whole orange until smooth. Save the other orange for the glaze.2 Medium Oranges (I used navel)
- Grind Pistachios - Finely pulse pistachios in a grinder or food processor fitted with an "S" blade. Do not over pulse, as it can turn into a paste. Set aside.¾ Cup (90g) Pistachio Nuts (I used raw)
- Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt. Set aside.1 ¾ Cup (210g) All-Purpose Flour1 ½ Teaspoons Baking Powder½ Teaspoon Fine Salt
- Combine Sugar & Zest - In a large bowl, combine orange zest and sugar. Using your fingers, rub the mixture together until it becomes fragrant and well combined.1 Cup (200g) White Granulated Sugar
- Combine Wet Ingredients - Add the olive oil and eggs, and using a whisk, whisk until well combined. The mixture will be thick.¾ Cup (150g) Extra-Virgin Olive Oil (or Light Olive Oil)2 Whole Large EggsNext, mix in the orange puree until incorporated. The mixture will thin out.
- Combine Wet & Dry Ingredients - Sift in the dry ingredients, then add the finely ground pistachio nuts. Using a silicone spatula, fold until no dry pockets of flour remain. Do not overmix.
- Bake - Pour batter into your prepared pan and bake for 60 to 70 minutes (mine took 65 minutes) or until an inserted toothpick comes out clean. Tent with foil after 45 minutes to prevent the top from getting too browned.
- Cool - Let sit in the pan for 10 to 15 minutes, then remove the cake and set on a wire rack to cool completely.
- Make Glaze - In a small bowl, whisk together powdered sugar and orange juice from your reserved orange, until you reach the desired thickness. Keep in mind that the cake isn't too sweet, so you can make the glaze thicker. 1 ¼ Cup (141g) Powdered Sugar2 to 5 Tablespoons Orange JuiceIf desired, you can add zest of ½ an orange to add more orange flavor.Zest of ½ an Orange (optional)
- Glaze - Transfer your cooled cake on a serving dish. Top with the glaze. Slice and enjoy!
Notes
Candice says
Made this bread twice because it keeps vanishing for some reason lol. I added cranberries the second time and the sweet-tart combo is so good. It’s makes a great morning treat too!
Lisa Flinn says
Hi Candice, thanks so much for making this recipe! Can't go wrong with a sweet and tart combo! I'm so happy you enjoyed it! 😊