Pistachio and Orange Cake

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This pistachio and orange cake is a delightful blend of nutty richness and zesty citrus. The soft, moist cake features the earthy flavor of finely ground pistachios, beautifully balanced with the vibrant zest and juice of fresh oranges.

Pistachio and Orange Cake top view

Topped with a yummy frosting and crushed pistachios, this cake is perfect for any occasion—whether it’s a fancy dinner dessert or an afternoon treat with coffee.

Why You’ll Love This Recipe

  • Easy to make: With just a few steps, this Pistachio and Orange Cake comes together easily and quickly. It’s a great option for beginner bakers or anyone short on time.
  • Perfect for all occasions: Whether you’re hosting a dinner party or looking for a sweet treat to enjoy at home, this cake is versatile enough to fit any occasion.
  • Nutty and zesty flavor combination: The combination of pistachio and orange creates a unique and delicious flavor that you will love.

Ingredients You’ll Need:

For the Cake

  • 1 large egg
  • ⅓ cup pistachios finely processed
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cream cheese, softened
  • ⅓ cup milk
  • 1 tsp orange zest
  • 2 Tbsp pistachio butter

For the Topping

  • 7 oz white chocolate
  • 1 Tbsp pistachio butter
  • chopped pistachios, for garnish
  • additional orange zest, for garnish
Pistachio and Orange Cake full cake

How to Make Pistachio and Orange Cake

1. In a medium-sized bowl combine the processed pistachios, all-purpose flour, baking powder, baking soda, and salt.

2. In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, cream cheese, and pistachio butter. Mix again with a hand mixer until the ingredients are fully combined.

In the same bowl, add the dry ingredients (processed pistachios, all-purpose flour, baking powder, baking soda, and salt). Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.

3. Line a 9×9 inch baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.

4. Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.

If using a microwave, place the white chocolate in a microwave safe bowl and heat in 30 second intervals at 50% power, stirring well between each interval, until chocolate is melted and smooth.

5. Pour the white chocolate-pistachio mixture over the cooled cake, spreading it evenly. Garnish with chopped pistachios and additional orange zest for a vibrant and flavorful finish.

Pistachio and Orange Cake close up

Storage:

Keep the decorated cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

pistachio orange cake feature

Pistachio and Orange Cake

This pistachio and orange cake is a delightful blend of nutty richness and zesty citrus. The soft, moist cake features the earthy flavor of finely ground pistachios, beautifully balanced with the vibrant zest and juice of fresh oranges.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 10

Equipment

  • 9 x 9 inch baking pan

Ingredients
  

For the Cake

  • 1 large egg
  • cup pistachios finely processed
  • 1 cup all-purpose flour
  • cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cream cheese softened
  • cup milk
  • 1 tsp orange zest
  • 2 Tbsp *pistachio butter see notes

For the Topping

  • 7 oz white chocolate
  • 1 Tbsp pistachio butter
  • chopped pistachios for garnish
  • additional orange zest for garnish

Instructions
 

  • In a medium-sized bowl combine the processed pistachios, all-purpose flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, cream cheese, and pistachio butter. Mix again with a hand mixer until the ingredients are fully combined.
    In the same bowl, add the dry ingredients (processed pistachios, all-purpose flour, baking powder, baking soda, and salt). Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.
  • Line a 9×9 inch baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
  • Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.
    If using a microwave, place the white chocolate in a microwave safe bowl and heat in 30 second intervals at 50% power, stirring well between each interval, until chocolate is melted and smooth.
  • Pour the white chocolate-pistachio mixture over the cooled cake, spreading it evenly. Garnish with chopped pistachios and additional orange zest for a vibrant and flavorful finish.

Notes

*Homemade pistachio butter: Pistachio butter can be purchased, but you can also make it at home using a food processor or blender—just like making peanut butter. Simply blend roasted pistachios until smooth.
Processing pistachios: Ensure they are finely processed to avoid affecting the cake’s texture.
Orange zest: Use only the orange part of the peel to avoid a bitter flavor.
Substitutions: If you don’t have pistachio butter, you can use almond or peanut butter, though the flavor will change.
Milk: Whole milk provides the best texture, but you can also use plant-based milk.
Cake texture: Do not overmix, as this can make the cake dense.
Storage:
Keep the decorated cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Keyword Cake
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