I made this Wholewheat Orange and Pistachio Cake the other day — simple, wholesome, and full of gentle flavour. It’s the kind of cake that feels right for everyday baking — light, soft, and just sweet enough to bring a bit of brightness to an ordinary day. The orange adds a fresh, cheerful note, while the pistachios give a lovely hint of warmth and texture.
I’ve always found comfort in uncomplicated bakes like this — where the ingredients are familiar, the steps unhurried, and the reward quietly satisfying. There’s something grounding about mixing, folding, and waiting, letting the kitchen fill with the calm scent of something baking slowly.
The cake came out tender and golden, with a soft crumb and the lightest touch of citrus. It’s the kind you can enjoy just as it is — no frosting, no frills — maybe with a good conversation or a peaceful moment to yourself.
If you’d like to make it too, I’ve shared the recipe for my Wholewheat Orange and Pistachio Cake below. 💛
Here’s to small joys and slow days.
Continue reading for the full, printable recipe for my Wholewheat Orange and Pistachio Cake
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Wholewheat Orange and Pistachio cake
Ingredients
- 1 C wholewheat flour ( atta)
- ¼ C dark brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Freshly grated zest of one orange
- 2 eggs
- ½ C oil
- ½ C of freshly squeezed orange juice ( i got it from 1 orange and was just a tad less than ½ C)
- ¼ C milk
- ½ tsp vanilla extract
- 4 tbsp pistachios, ground slightly coarsely
For topping-
- 2 – 3 tbsp pistachios, chopped
Instructions
- Pre heat the oven at 175 deg c and line a loaf pan with baking paper.
- In a bowl add the wholewheat flour, baking powder, baking soda and orange zest. Rub the mixture with fingertips infuse the flour with the zest.
- Add the coarsely ground pistachios and rub in. Keep aside.
- In another bowl, add the eggs, sugar and oil and whisk to combine. No electric whisk needed.
- Add the orange juice an whisk in.
- Add the milk and vanilla and whisk in.
- Tip the flour mixture into the egg mixture and fold in with a spatula to combine thoroughly. However, do not overmix.
- Tip th batter into the lined loaf pan and sprinkle the chopped pistachios on top.
- Place the pan in the centre of the pre heated oven for about 30-35 minutes or till a skewer inserted through the centre comes out clean. If the tops starts to brown earlier, place a piece of foil over the top and continue baking.
- Cool in the pan on a rack for about 5 minutes.
- Carefully lift the pan with the help of the baking paper. Peel away the baking paper and leave it to cool completely on the rack before slicing.
- Store any leftovers in an air tight container. best enjoyed within 2-3 days at room temperature.
Notes
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Until next time,
Sunita
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