Blood orange pistachio cake

Indulge in this deliciously sweet cake
Learn more

01.Blood orange pistachio cake



Serves 8-10

200g butter
1 cup caster sugar
3 eggs
100g shelled pistachio nuts, crushed
100g ground almonds
Zest of 1 blood orange
3 tablespoons self-raising flour


1 cup pure icing sugar
1 teaspoon softened butter
1 – 2 tablespoons fresh blood orange juice
extra crushed pistachio nuts decoration (optional)

Blood orange pistachio cake


• Preheat oven to 180C fan forced. Line the base of a 23cm-diameter cake tin with baking paper.
• In a bowl, cream the butter and sugar together until white and fluffy.
• Add the eggs one at a time, stirring in between.
• Add crushed pistachios, ground almonds, orange zest and orange juice to the creamed butter mixture. Fold in the flour.
• Spoon the mixture into the cake tin and bake for 30 minutes. Allow to cool.
• In a bowl, mix the icing with enough juice to make a slightly runny icing and pour over the cake to set icing place in fridge for 10 minutes sprinkle over some crushed pistachio.



Sign up to our free

Receive FREE email updates of our latest tests, consumer news and CHOICE marketing promotions.

Your say - Choice voice

Make a Comment

Members – Sign in on the top right to contribute to comments