Blood Orange and Pistachio Cake

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Celebrate blood orange season with this moist, delicious Blood Orange and Pistachio Cake. It's a sophisticated sponge cake perfect for any occasion.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: apple sauce, blood orange, olive oil, pistachio, plain flour, soy milk

Servings: people

Calories: 349.89kcal

Equipment

1 x 6 inch circular cake tin

Ingredients

For the cake

100 ml olive oil
70 ml apple sauce
135 ml soy milk
1 blood orange both juice and zest
170 g caster sugar
140 g plain flour
1 tsp baking powder
0.25 tsp bicarbonate of soda
30 g pistachios finely chopped

For the decoration

100 g icing sugar
1 tbsp blood orange juice
3 slices blood orange
1 tbsp pistachios roughly chopped

Instructions

To bake the cake

Pre-heat your oven to 180C / 356F.
Line the bottom and sides of your 6" cake tin with grease proof paper and place to one side.
In a large mixing bowl, whisk together the olive oil, apple sauce, soy milk and the juice of the blood orange.
Sieve the flour into the bowl then add the sugar, baking powder, bicarbonate soda, zest of the blood orange and the pistachios.
Fold the dry ingredients into the wet ingredients until they are fully incorporated and the batter is smooth.
Pour the batter into the lined cake tin and bake for 45 or until a skewer comes out clean.
Remove the cake from the oven and leave to cool in the tin for 30 minutes. Then, remove from the tin and leave to cool on a wire rack.

To make the icing

Sift your icing sugar into a bowl then add the blood orange juice until it is a drizzling consistency.
If it is too thick, add a little more blood orange juice. If it is too runny add a little more icing sugar.

To serve

Once the cake is completely cooled, drizzle with the icing.
Lay a couple of slices of blood orange on top and sprinkle over the chopped pistachios.

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