Pistachio orange loaf cake

Method

A moist and flavourful pistachio and orange loaf cake, enriched with yoghurt and finished with a warm honey orange syrup. Topped with chopped pistachios for added texture, this elegant bake is ideal for afternoon teas, cafés, or gourmet gifting.

For the cake

• 200g self raising flour
• 70g ground pistachios
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 170g unsalted butter
• 265g cups granulated sugar
• Zest of 2 large oranges
• 3 large eggs
• 150g Yoghurt
• 90g pistachio nuts, coarsley chopped 

Honey Orange Syrup

• 50g unsalted butter
• 125ml cup orange juice, strained
• 70ml lemon juice, strained
• 50g granulated sugar
• 70g honey

For the cake

1. Preheat the oven to 180°c.
2. Line & grease a loaf tin. 
3. Whisk the flour, ground pistachio, baking powder and salt. Set aside.
4. In the mixer bowl add the sugar and softened butter. Beat on medium for 1 minute.
5. Add the eggs, one at a time and beat on medium or 30 second each time. Add the orange zest with the last egg.
6. On the lowest setting of the mixer, add the flour mixture in 3 additions and the yoghurt in two, starting and ending with the flour. Beat for 30 seconds after each addition. Reserve about 2 to 3 tablespoons of the pistachos. Add the remaining pistachios with the last addition of flour.
7. Turn the batter into the prepared pan and smooth the top. 
8. Bake for 60 to 70 minutes until deep golden brown and a tester comes out clean. 

Honey Orange Syrup

1. Towards the end of the baking, combine all of the ingredients except the honey in a small saucepan.
2. Bring it to a hard boil and boil it for 3 to five minutes to reduce slightly. Remove from the heat, and stir in the honey. Use the sauce hot.

Assembly

1. Allow the cake to cool for 5 to 10 minutes and then poke holes almost to the bottom of the cake with a narrow wooden skewer.
2. Pour half the hot honey orange syrup over the cake and let it sink in completely - about 10 minutes.
3. Pour the remainder of the syrup over the cake and sprinkle with the reserved pistachios. To ensure they stick to the syrup, press them in gently with the back of a spoon. Allow the cake to cool completely.
4. Decorate with the remaining Pistachios

Enjoyed this recipe? Why not put your own twist by swapping the ground pistachios for ground almonds