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Pistachio Orange and Pomegranate Cake

Angelina
Simple and delicious orange flavored cake made healthier with pistachios, Greek yogurt, and topped with pomegranate seeds. Can be served as a coffee cake or after-dinner dessert and stays moist even days after you make it. There are no tricks to making it!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Middle Eastern
Servings 10 servings
Calories 380 kcal

Ingredients 

  • ½ cup canola oil
  • ½ cup Greek yogurt 2% fat
  • 1 cup organic sugar
  • zest of 2 large oranges
  • 4 eggs lightly beaten
  • ½ cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 7 ounces pistachios deshelled plus 2 tbsp whole wheat pastry flour
  • seeds from 1 pomegranate

Instructions 

  • Preheat oven to 350degrees F. Grease a deep 8-inch round cake pan and coat with flour.
  • Place the pistachios with 2 tbsp flour in a food processor and pulse until finely ground.
  • Beat sugar with eggs until light pale, about 3 minutes. Add the oil, yogurt, and the orange zest to the egg mixture and beat together until well blended.
  • In another mixing bowl, sift the flour, baking powder, and salt. Add the pistachios and whisk until blended. Gently add the dry ingredients to the egg mixture until combined. Pour the batter into the prepared cake and level out.
  • Place the pan in your preheated oven and bake 50-55 minutes on until a wooden skewer inserted into the middle comes out clean.
  • Cool the cake in the pan for 10 minutes and then turn out onto wire cooling rack. Let cool completely.
  • To finish the cake, sprinkle with chopped pistachios and pomegranate seeds.

Nutrition

Serving: 1/10Calories: 380kcalCarbohydrates: 33gProtein: 10gFat: 24gSaturated Fat: 3gCholesterol: 84mgSodium: 200mgFiber: 7gSugar: 23g
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