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Pistachio orange cake topped with a fresh orange glaze is sliced and sitting on a serving platter feature photo.

Pistachio Orange Cake

Lisa Flinn
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Italian
Yields 8 Servings

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 Flour
    1 ½ Teaspoons Baking Powder
    ½ 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 Eggs
    Next, 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 Sugar
    2 to 5 Tablespoons Orange Juice
    If 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

9x5 Inch Pan - If baking in a 9x5 inch loaf pan, the bake time will be the same as written.
Storage - Store in an airtight container at room temperature for up to 3 days. 
Keyword olive oil cake, olive oil orange cake, orange olive oil cake, pistachio cake, pistachio olive oil cake, pullman loaf cake, whole orange cake
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