• Sarah L Samuels

Blood Orange and Pistachio loaf Cakes

Updated: May 20

I love blood oranges and always make Blood Orange and Lime marmalade with them in the short time they are available. I have made drizzle cakes but wanted to make something more luxurious with this delicious fruit. I have combined luxurious clotted cream and pistachios in this bake. The cakes are topped with blood orange icing but it is delicious with just the drizzle. The clotted cream gives an amazing creaminess to this bake and it looks pretty with the pinkish icing thanks to the blood oranges!

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First of all eggs and sugar are whisked until light and fluffy and nearly doubled in size.

Then the extravagance of adding a whole tub of clotted cream but the taste makes it worthwhile! The cream is whisked in with the orange zest until fully incorporated.

The flour and pistachio nuts are then folded into the cream mixture keeping as much air in the mix as possible. The mixture is then divided between 2 loaf tins and baked for 45 minutes or until the cake tester comes out clean.

While the loaves are baking, juice two of the oranges and mix with the granulated sugar. When the cakes are cooked and still warm brush the sugar mix over the loaves and leave to soak in and cool.

If you are going to ice them then add the remaining juice from one orange to the sieved icing sugar and mix until a fairly thick paste.

If it is too runny or will just run straight off the cake.

Spread the icing on the top of the cooled cakes and let it run slightly over the edges. Sprinkle with some coarsely chopped pistachio nuts to finish.


2 Large eggs

220g Caster Sugar

3 Blood oranges (zest and juice- keep 1 orange juice for the icing)

227g Tub Roddas clotted cream or similar 200g Self Raising Flour

50g Coarsely chopped pistachio nuts

50g Granulated Sugar

For the topping:

250g Sieved icing sugar

Juice of 1 Blood orange

Extra pistachio nuts coarsely chopped for decoration.


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4

  2. Line and grease 2 x 1lb loaf tins.

  3. Whisk the eggs and sugar until pale and doubled in size.

  4. Add the orange zest and clotted cream and whisk again until fully incorporated.

  5. Fold in the flour.

  6. Divide the mixture between the two loaf tins.

  7. Bake for 40 minutes or until the skewer comes out clean.

  8. Mix the juice of two oranges with the granulated sugar and brush on the tops of the loaves while still warm.

  9. Leave to cool then mix the sieved icing sugar with some of the remaining juice until you have a thick paste. Put on the tops of the loaves and let it drip over the edge. Sprinkle with some extra pistachio nuts.

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Sarah’s extra slice.......

If blood oranges are not in season regular oranges will work just fine.

I use Jamie Oliver loaf tins as they are nice and deep.

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