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Pistachio Orange Blossom Cake

A quick, but classy, cake to whip up for afternoon tea or as a special dessert.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Cake
Author: Amanda McInerney of


  • 3/4 cup unsalted shelled pistachios approximately 4 ounces, 110 gms
  • 1 cup SR flour
  • 1/2 teaspoon ground cardamom
  • 1/2 tsp orange blossom water
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 teaspoon pure vanilla extract
  • 100 gms 3 ½ oz unsalted butter, softened
  • 1/2 cup sugar
  • 3 large eggs
  • finely grated orange zest from 1 medium orange


  • Preheat oven to 165C (350F).
  • Butter loaf pan and line bottom with waxed paper.
  • Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not over process, or mixture will become paste.) Set aside.
  • In processor, at moderate speed, beat together butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition, then add orange rind, sour cream & vanilla, mixing in. Scrape down.
  • Add the rest of the dry ingredients and nuts & mix until well combined.
  • Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
  • Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack.
  • Drizzle with glaze made from icing sugar and the juice of the orange, decorate with candied orange peel and chopped pistachios.