Orange Pistachio Cake

Yield: 10–12 slices
Prep Time: 20 minutes
Cook Time: 40–45 minutes

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (60 g) finely chopped pistachios
• 1½ cups (300 g) granulated sugar
• 1 heaping tbsp orange zest (preferably blood orange or Cara Cara orange)
• 3 large eggs, room temperature
• ¾ cup (180 ml) extra virgin olive oil
• ½ cup (120 ml) whole milk, room temperature
• 1½ tsp vanilla extract

For the Saffron Orange Glaze

• ¼ tsp saffron threads
• 2 tbsp warm milk (or oat milk or water)
• 2–3 cups (240–360 g) powdered sugar, sifted

Garnish

• Chopped pistachios
• Fresh orange zest

---

Instructions

1. Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, rub the orange zest into the sugar until fragrant.
4. Beat the eggs until light and fluffy.
5. Add the orange sugar and beat again until pale.
6. Mix in the olive oil, milk, vanilla extract, and chopped pistachios.
7. Fold the dry ingredients into the wet ingredients in three additions, mixing just until combined.
8. Pour the batter into the prepared pan.
9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

2. Make the Saffron Glaze

1. Soak the saffron threads in the warm milk for 10 minutes.
2. Strain if desired, then whisk the saffron milk with the powdered sugar until smooth and pourable.
3. Drizzle the glaze generously over the cooled cake.
4. Finish with chopped pistachios and a little fresh orange zest.

Tips

• Fresh orange zest gives the cake its bright citrus flavor—don’t skip it.
• Olive oil keeps the cake exceptionally moist for several days.
• Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days