Orange and Pistachio Loaf Cake
Vibrant citrus flavours pair perfectly with the rich earthiness of pistachios in this light, yet indulgent loaf cake.
How long will it take?
1 hour 40 minutes
What’s the serving size?
Serves 8
What do I need?
- 1 tbsp ground linseed
- 2 tbsp water
- 80 g unsalted pistachios, plus extra for garnish
- 170 mL vegetable oil
- 220 g caster sugar
- 1 tsp vanilla extract
- 2 oranges
- 250 mL milk
- 350 g self raising flour
- 1 ½ tsp baking powder
- Pinch of salt
- 2 tbsp mixed peel, to garnish
For the Syrup
- 25 mL water
- 60 g caster sugar
- 50 mL orange juice
How do I make it?
- Preheat oven to 180C. Grease and line a 24-centimetre x 14-centimetre loaf tin.
- Combine linseed and water in a small bowl and set aside for 15 minutes.
- Meanwhile, use the pulse setting of a food processor to blitz pistachios into a coarse grind. Set aside.
- Combine vegetable oil, caster sugar, vanilla extract, and the zest of both oranges in a large bowl.
- Juice the oranges and combine 100 mL orange juice with 250 mL milk in a jug. Set aside.
- Add linseed mixture to the oil and sugar mixture and stir well to combine. Pour in the orange juice and milk mix and stir well.
- Add flour, baking powder and salt, stirring to incorporate into a batter. Add pistachios, and fold through the mixture.
- Pour batter into the prepared tin and bake for 1 hour and 15 minutes, or until a skewer inserted comes out clean.
- While the cake cooks, prepare the syrup by adding water, sugar, and orange juice to a saucepan over low heat. Cook until the sugar dissolves, then remove from the heat and set aside to cool.
- Remove cooked cake from the oven and set aside to cool for 15 minutes before pouring the syrup over the cake. Let cake soak up the syrup for 15-20 minutes, then place cake in the fridge until ready to serve.
- Garnish with pistachios and mixed peel.
