Orange and Pistachio Cake with Boharat Spiced Ganache

Zesty, nutty, and wildly aromatic, this orange, pistachio cake takes the road less traveled, and the flavor payoff is pure magic.

Fiona Elsley (@fionasfunkyfood) brings her signature British flair to this bold, beautiful bake: bright citrus, buttery pistachio, and a silky ganache made with jcoco’s award-winning Boharat Spiced Chocolate. Fragrant with cardamom, cumin, and clove, the ganache wraps the cake in warmth and intrigue — like a hug from your favorite spice market.

Orange and Pistachio Cake with Boharat Spiced Ganache

Ingredients

For the Orange Cake:

  • 200g unsalted butter, softened
  • 200g caster sugar
  • Zest of 2 oranges
  • 3 large eggs
  • 200g plain flower
  • 1½ tsp baking powder
  • 60ml orange juice
  • 1 tsp vanilla extract
  • Pinch of salt

For the Pistachio Frangipane Swirl:

  • 80g pistachios (shelled, unsalted)
  • 80g ground almonds
  • 80g caster sugar
  • 80g unsalted butter, softened
  • 1 egg
  • 1 tsp orange zest
  • Pinch of salt

For the Orange and Cinnamon Syrup:

  • 100ml orange juice
  • 50g caster sugar
  • ½ tsp cinnamon
  • Zest of ½ orange

For the Chocolate Ganache:

How To Make This Orange Pistachio Cake

For the Orange Cake:

  1. Preheat oven to 170°C (340°F). Grease and line a loaf pan or Bundt pan.
  2. Cream butter, sugar, and orange zest until fluffy.
  3. Add eggs one at a time, beating well after each.
  4. Mix flour, baking powder, and salt. Fold into wet ingredients.
  5. Add orange juice and vanilla, mixing until smooth.

For the Pistachio Frangipane Swirl:

  1. Blitz pistachios until finely ground.
  2. Cream butter and sugar until pale.
  3. Add egg, then fold in pistachios, almonds, orange zest, and salt.
  4. Swirl into the orange cake batter in layers before baking.
Orange and Pistachio Cake with Boharat Spiced Ganache

How to fry (optional):

Frying the cake is optional but adds a churro-like crunch!

  1. Once the cake is baked and cooled, slice into thick pieces.
  2. Heat neutral oil (e.g. vegetable or canola) in a pan to 170C.
  3. Shallow fry each slice until golden on both sides (1-2 mins).
  4. Drain on paper towel.

For the Orange and Cinnamon Syrup:

  1. Combine all ingredients in a saucepan.
  2. Simmer until thickened (5-7 minutes).
  3. Brush over fried cake slices while warm or drizzle generously.

For the Chocolate Ganache:

  1. Heat cream until just simmering.
  2. Pour over chocolate and let sit 1 minute.
  3. Stir until smooth. Add zest if desired.
  4. Drizzle or pour over syrup-soaked cake.

Enjoy!

Get the full printable recipe here.

Photos by Fiona Elsley

Taste jcoco

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