Orange and Pistachio Cake
Prep. Time:
30 minutes (plus 45 minutes for candied oranges)
Baking Time:
55 minutes
Total Time:
2 hours 10 minutes
Serves:
One 9 x 5-inch loaf cake, serving 8–10
Chris created this dish for Great British Bake Off ™ Season 7. A California native with deep Sicilian roots, Chris's love of baking began in his grandmother's kitchen — she emigrated from Sicily in 1929, bringing with her the island's signature flavors of pistachios, oranges, and almonds. For Cake Week's Signature Challenge, Chris reached back to that Sicilian heritage with an orange and pistachio loaf cake topped with cream cheese frosting and candied orange slices. The candied oranges were the element he was most anxious about — 'I was more worried about the orange slices than the cake, for prayer. I wanted to do her proud.' Prue declared the candied oranges 'perfect — just on the point of taking your teeth out' and called the cake 'delicious.' Paul praised it across the board: 'Flavor wise, looks wise, think you're spot on. That's a great cake.'
Chef's Notes: The Judges' Feedback
Prue — "I love candied oranges. The great problem is to get them soft enough to be chewy and nice":Prue identified the key challenge before even tasting. Candied oranges fail in two directions — under-candiedand they're bitter and tough; over-candied and they become hard and glassy. The sweet spot is translucent pith,tender rind, and a texture that yields pleasantly when bitten. Low, gentle simmering is essential — a hard boilwill destroy the slices. The corn syrup in the recipe helps prevent the sugar from crystallizing, keeping the slicessupple.
Prue — "Perfect. I like them like that. Just on the point of taking your teeth out": This is the gold standarddescription. If your slices resist your teeth like candy, they've gone too far. If they're floppy and soggy, not farenough. They should be soft-chewy — pliant but with structure.
Paul — "Flavor wise, looks wise, think you're spot on. That's a great cake": A clean sweep from Paul, withno notes. The pistachio-orange combination delivers on both fronts: the green of the pistachios and amber of thecandied oranges are visually striking, while the flavors are a classic Sicilian pairing with centuries of traditionbehind them.
Chris — "I was more worried about the orange slices than the cake": A wise instinct. The loaf itself is aforgiving, butter-based batter that's hard to get wrong. The candied oranges are the technical element thatrequires attention and patience — and they're the component that makes the cake memorable.
Troubleshooting
Cake is dry: The orange juice and milk in the batter keep it moist, but overbaking is the most common culprit.Start checking at 45 minutes. The pistachio meal also absorbs liquid; if your pistachios were particularly dry-roasted, add an extra tablespoon of milk to the batter. Brushing with orange syrup after baking is excellentinsurance.
Cake sinks in the middle: The oven was likely opened too early, or the leavening is old. Don't open the ovendoor for at least the first 35 minutes. Check that your baking powder is fresh — it loses potency after about 6months.
Pistachio meal is oily or pasty: You've processed it too long. Pistachios have a high fat content and willbecome butter quickly. Pulse in very short bursts and stop the moment you see fine crumbs. Adding atablespoon of the flour from the recipe to the food processor helps absorb oil and prevents clumping.
Candied orange slices are bitter: The blanching step is critical — it removes the compounds in the pith thatcause bitterness. If your oranges have particularly thick pith, blanch twice: boil for 2 minutes, drain, bring freshwater to a boil, and blanch again for 2 minutes. Navel oranges have less bitterness than blood oranges orSevilles.
Candied orange slices are hard and brittle: They were simmered at too high a heat or for too long, causingthe sugar to pass the soft-ball stage. The simmer should be truly gentle — just a few lazy bubbles. The cornsyrup helps prevent crystallization and keeps the texture pliable.
Cream cheese frosting is too runny: American cream cheese (like Philadelphia) is softer than British versions.If your frosting won't hold its shape, add more powdered sugar a tablespoon at a time, or chill for 15–20minutes. Don't over-beat once the sugar is added — this can thin the frosting.
Storage
Cake (unfrosted): Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 4days. The cake actually improves on day 2 as the orange flavor deepens.
Frosted cake: Refrigerate loosely covered for up to 3 days. Bring to room temperature 30 minutes beforeserving for the best texture.
Candied orange slices: Store in the syrup in an airtight container in the refrigerator for up to 2 weeks.They also freeze well — lay flat on parchment, freeze until solid, then transfer to a container.
Orange syrup: Refrigerate for up to 3 weeks. Use for drizzling over pancakes, stirring into cocktails, orsweetening iced tea.
Variations
Sicilian blood orange version: Replace navel oranges with blood oranges for a dramatic deep-crimson candiedslice and a slightly more complex, berry-tinged citrus flavor. Blood oranges are grown extensively in easternSicily around the slopes of Mount Etna, where the volcanic soil and temperature variations produce theirdistinctive color.
Olive oil version (more traditionally Sicilian): Replace the butter in the cake with ¾ cup (180 ml) of extra-virgin olive oil for a moister, more rustic loaf in the style of traditional Sicilian citrus cakes. Omit the creamingstep — simply whisk the eggs and sugar until thick, then fold in the oil, citrus, and dry ingredients.
Gluten-free version: Replace the all-purpose flour with an equal weight of fine almond flour. Many Sicilian nutcakes are naturally gluten-free, relying entirely on ground nuts for structure. Increase the eggs to 4 and add anextra tablespoon of orange juice for moisture.
Lemon and pistachio: Replace the orange juice, zest, and candied orange slices with lemon equivalents. Candythin lemon slices using the same method (blanch twice to remove extra bitterness). The lemon-pistachio pairingis equally Sicilian and works beautifully with the cream cheese frosting.
Celebration cake version: Bake the batter in two 8-inch round pans (reduce baking time to 25–30 minutes).Layer with the cream cheese frosting between the layers and on top. Decorate with candied orange slices, wholepistachios, and pistachio praline shards for a stunning occasion cake.
Ingredients
Instructions
MAKE THE CANDIED ORANGE SLICES (BEGIN FIRST)
Slice the oranges into thin, even rounds, about 3 mm thick. A mandoline makes this easy and uniform. Remove any seeds. Aim for 10–12 beautiful slices.
Bring a medium saucepan of water to a boil. Blanch the orange slices for 2 minutes to soften the pith and remove bitterness. Drain and set aside.
In the same pan, combine the sugar, 1 cup water, and corn syrup. Stir over medium heat until the sugar dissolves, then bring to a gentle simmer.
Add the blanched orange slices in a single layer (work in batches if needed). Simmer very gently — barely a bubble — for 35–45 minutes, turning once halfway through. The slices are ready when the pith has turned translucent and the rind is tender but still holds its shape. They should be soft enough to be chewy and pleasant, not hard or crunchy.
Carefully lift the slices with a fork or slotted spoon onto a wire rack set over a baking sheet. Allow to cool and dry for at least 30 minutes. They will become slightly tacky and jewel-like. Reserve the orange syrup for drizzling.
PREPARE THE CAKE
Preheat oven to 350°F (175°C). Grease and line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment, leaving an overhang on the long sides for easy removal.
Pulse the pistachios in a food processor until finely ground but not oily — about 15–20 short pulses. You want a texture like coarse almond meal, with a few slightly larger pieces for interest. Stop well before it turns into pistachio butter.
In a bowl, whisk together the ground pistachios, flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer with paddle attachment, cream the softened butter and sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between eggs. If the mixture looks slightly curdled after adding the eggs, it will come together when the dry ingredients are added.
Stir in the orange zest, orange juice, milk, vanilla, and almond extract (if using).
Fold the dry ingredients into the wet ingredients in two additions, using a spatula or large metal spoon. Mix until just combined — no streaks of flour should remain, but stop as soon as they are gone.
Pour the batter into the prepared loaf pan and smooth the top. Give the pan a gentle tap on the counter to release any large air bubbles.
Bake for 50–55 minutes, until the top is golden, the cake has risen with a characteristic crack along the center, and a skewer inserted into the middle comes out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack. While still warm, you can optionally brush the top with 1–2 tablespoons of the reserved candied orange syrup for extra moisture and fragrance.
MAKE THE CREAM CHEESE FROSTING
Beat the cream cheese and butter together until smooth and completely combined, about 2 minutes. Scrape down the bowl.
Add the sifted powdered sugar in two additions, beating on low speed first to avoid a sugar cloud, then increasing to medium until smooth and fluffy, about 2 minutes. Beat in the orange zest, vanilla, and salt.
If the frosting is too soft to spread, refrigerate for 15–20 minutes to firm slightly.
ASSEMBLE THE CAKE
Once the loaf is completely cool, spread the cream cheese frosting over the top in a generous, slightly rustic layer — a loaf cake suits an unfussy, swooped finish.
Arrange the candied orange slices overlapping on top of the frosting, fanning them out along the length of the loaf.
Scatter chopped pistachios over the frosting and around the orange slices for color contrast and crunch. Add a few dried flower petals if desired.
If desired, drizzle a thin line of the reserved orange syrup over the slices for a glossy finish.
