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Orange Pistachio Cake Recipe | Your Food Fantasy

Orange and Pistachio Cake

Absolutely delicious Orange Pistachio cake for any occasion.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Multi-National
Servings 8 Portions
Calories 330 kcal

Ingredients
  

  • 1.5 Cup All Purpose Flour/ Maida
  • 2/3 Cup Sugar
  • 200 Grams Butter
  • 3 Eggs Large Sized
  • 1/2 Cup Pistachio Chopped
  • 2 Teaspoon Orange Essence
  • 2/3 Cup Orange Juice
  • 2 Tablespoon Powdered Sugar
  • 250 Mls Fresh Whipping Cream
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • Few Drops Orange Food Colour Optional
  • 3 Tablespoon Orange Zest

Instructions
 

  • First of all, pre heat the oven at 180 degree temperature for 10 minutes. Grease a cake tin with little oil and keep aside.
  • Sieve together flour, baking soda and baking powder and keep it aside. Add one teaspoon of flour to half of Pistachios and coat them nicely.
  • In a mixing bowl, beat butter and sugar together for 5 minutes. Now add eggs to it and beat it again until the mixture is fluffy. It will take 3-4 minutes on high speed.
    Whipped Cream for Orange Pistachio Cake
  • Now add 1/2 cup of orange juice, 1 teaspoon of orange essence, 2 drops of orange colour(if using), and mix well.
  • Add flour to this in batches and mix well without forming any lumps. Add 1.5 tablespoon of orange zest and flour coated pistachios to it and mix well.
  • Pour the mixture in the baking tin and bake it for 40-45 minutes.
  • Meanwhile, in another mixing bowl, add whipping cream, powdered sugar, 1 teaspoon orange essence and 2 drops of orange colour(if using). Beat this until the hard peaks occur. Keep this beaten cream in refrigerator.
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  • After 40 minutes, check by inserting a toothpick in centre of the cake if it’s done. If it comes out clean, take it out otherwise bake it for further few minutes until done.
  • Take the tin out and let it cool a bit. After some time, take the cake out of tin and let it cool completely on a cooling rack. Once it’s cooled, Divide it into 2 parts.
  • Soak the both parts of cake with rest of the orange juice with the help of spoon/brush. Now place enough of beaten cream in the centre of one piece and spread it evenly. Place the another part on top and spread the rest of the cream evenly all over.
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  • Garnish with Chopped pistachios and orange zest and cut into pieces.
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Notes

  • Butter, juice and eggs should be at room temperature.
  • I have used freshly squeezed orange juice in my recipe, however you can use the market bought too.
  • You can get the orange zest by grating the orange peel. For that just wash the orange and grate it’s peel before squeezing the juice out.

Nutrition

Nutrition Facts
Orange and Pistachio Cake
Amount Per Serving
Calories 330 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 115mg38%
Sodium 324mg14%
Potassium 154mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 797IU16%
Vitamin C 14mg17%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cakes