Orange and Pistachio Cardamon Drizzle Cake
A twist on the classic lemon, this Orange and Pistachio Cardamon Drizzle Cake is a sweet treat for anyone calorie counting or following plans like Weight Watchers.
Also in these categories:
NutritionPer Serving
- Calories40
- Carbs4g
- Protein2g
- Fat2g
- Saturates0.4g
- Sugars1g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Orange, Pistachio and Cardamon Drizzle Cake is a twist on the classic lemon drizzle cake and is sure to be a real crowd-pleaser.
Like most of the nation, we love The Great British Bake Off but the temptation to reach for the cake tin whilst watching is so strong, we just had to come up with a guilt-free, slimming alternative to enjoy.
Inspired by The Bake Off’s love for inventive flavours we’ve created this divine Orange, Pistachio and Cardamon Drizzle Cake that’s perfect if you’re calorie counting or following a programme like Weight Watchers.
Cardamon may seem like an unusual choice of spice but it really adds to the flavour of this drizzle cake and turns it into something special.
What diets is this Orange and Pistachio Cardamon Drizzle Cake suitable for?
This Orange and Pistachio Cardamon Drizzle Cake recipe is suitable for vegetarian and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Orange and Pistachio Cardamon Drizzle Cake?
We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories.
Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Orange and Pistachio Cardamon Drizzle Cake
We also use Sukrin Icing which is an all-natural granulated sweetener alternative to icing sugar with zero calories.
Sukrin Icing doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to regular icing sugar – which makes it really easy to substitute in recipes like this Orange and Pistachio Cardamon Drizzle Cake
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How many calories are in this Orange and Pistachio Cardamon Drizzle Cake?
There are 40 calories per portion in this Orange and Pistachio Cardamon Drizzle Cake, which means it falls into our Everyday Light category.
This Orange and Pistachio Cardamon Drizzle Cake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160 degrees. In a bowl mix together the flour, baking powder, 4 tablespoons of the granulated sweetener, pistachio nuts, orange zest, and juice of half the orange. Add two whole eggs and separate the remaining two adding the yolks to the mixture.
Step 2
In a pestle and mortar, gently crush 4 of the cardamon pods to release the seeds inside and place the seeds into the mixture.
Step 3
Whisk the 2 egg whites until the form stiff peaks and fold gently into the mixture.
Step 4
Pour into a lined square baking tin and bake for 30 minutes. Meanwhile, into a saucepan add the juice from the remaining half of the orange, and 1 tablespoon of granulated sweetener, 1 tablespoon of water and the remaining 2 whole cardamon pods. Heat gently until the sweetener has dissolved and take off the heat.
Step 5
In a small bowl, add the icing sugar and mix with 2 teaspoons of the orange sugar syrup to form a thin icing.
Step 6
When the cake is cooked, place on a wire rack and with a fork, prick several holes all over the cake. Pour over the syrup whilst still warm and let it absorb into the cake.
Step 7
Once completely cool, spread over a thin layer of icing and cut into 16 pieces.
What could I serve with this Orange and Pistachio Cardamon Drizzle Cake?
Here are three other ‘bake off’ inspired recipes for you to enjoy.
How do you know when Orange and Pistachio Cardamon Drizzle Cake is cooked?
Bake your Orange and Pistachio Cardamon Drizzle Cake for 30 minutes or until golden brown.
You’ll know that it’s cooked if an inserted skewer comes out clean.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Orange and Pistachio Cardamon Drizzle Cake in the fridge?
You can keep this Orange and Pistachio Cardamon Drizzle Cake in an airtight container for 2 days or so, but it really is best eaten as soon as possible!
Can I freeze Orange and Pistachio Cardamon Drizzle Cake?
We don’t recommend freezing this recipe.
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Orange and Pistachio Cardamon Drizzle Cake
A twist on the classic lemon, this Orange and Pistachio Cardamon Drizzle Cake is a sweet treat for anyone calorie counting or following plans like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 40
- Carbs 4G
Instructions
- Preheat the oven to 160 degrees. In a bowl mix together the flour, baking powder, 4 tablespoons of the granulated sweetener, pistachio nuts, orange zest, and juice of half the orange. Add two whole eggs and separate the remaining two adding the yolks to the mixture.
- In a pestle and mortar, gently crush 4 of the cardamon pods to release the seeds inside and place the seeds into the mixture.
- Whisk the 2 egg whites until the form stiff peaks and fold gently into the mixture.
- Pour into a lined square baking tin and bake for 30 minutes. Meanwhile, into a saucepan add the juice from the remaining half of the orange, and 1 tablespoon of granulated sweetener, 1 tablespoon of water and the remaining 2 whole cardamon pods. Heat gently until the sweetener has dissolved and take off the heat.
- In a small bowl, add the icing sugar and mix with 2 teaspoons of the orange sugar syrup to form a thin icing.
- When the cake is cooked, place on a wire rack and with a fork, prick several holes all over the cake. Pour over the syrup whilst still warm and let it absorb into the cake.
- Once completely cool, spread over a thin layer of icing and cut into 16 pieces.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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17 comments
See what others have to say
EmmaFriday 28th April 2023
Would this taste ok without the nuts? Is there anything I could use instead of nuts?
SharonWednesday 17th May 2023
Hi Emma, this should taste good without adding the nuts. We don’t think you’d need to replace them with anything else; you’ll have an orange and cardamom cake instead which sounds great. We haven’t tested this recipe without nuts so can’t guarantee a good result. Hope this helps.
ManiSaturday 11th May 2019
Hi
I only have the red tub of Canderal would that be ok to use? If so how much would I need to use
Emma TMonday 3rd June 2019
Hi Mani,
You can use whichever sweetener you like – our weights of sweetener are based on using one which weighs like-for-like with sugar. If using a powder type of sweetener, you would need much less ????
ShannonMonday 19th March 2018
Hi,
Are these freezable?
Thanks
KatieMonday 4th December 2017
Which cardomamom seeds do you use? The green or black ones? Thanks? X
Linda LawrenceFriday 15th September 2017
Hi there I have made this recipe today and I got confused about the quantity of sukrin1. The recipe mentions 2 tablespoons and then refers to 50g and 30g. I didn’t use sukrin1 but used Canderel sugary which I thought weighed the same – so I have used 80g of sweetener. Was this correct?
Emma TFriday 15th September 2017
Hi Linda,
I think I must’ve been having a moment when I wrote it! I’ve updated the recipe so it’s clearer, and all in tablespoons. Don’t forget that the Sukrin used in the icing is Sukrin Icing Sugar, the sweetener in the cake (and the drizzle) is Sukrin 1
JuliaMonday 4th September 2017
Can you use another branded sweetener?
Emma TSunday 10th September 2017
Hi Julia,
Yep – Sukrin weighs the same as sugar so be sure to get a similar type of sweetener, avoiding the powdered type if possible.
AnnieSunday 13th November 2016
Thank you so much for all your lovely recipes and help that you give out on this site. Truly helpful in ideas and keeping all of us on the right path. Look forward to my in box each week. Annie
KateMonday 14th November 2016
Hi Annie,
Glad you’re finding the site useful on your journey 🙂
sandra mcnallySaturday 3rd September 2016
I made this yesterday. Wow, it’s gorgeous. The favourite in this house so far.
Emma TSaturday 3rd September 2016
Oooops!! I’ll amend the recipe – you need to put them (whole) into the syrup when you boil it up ????
Nicola MorrisSaturday 3rd September 2016
I keep re-reading this recipe but can’t see what do we do with the remaining 2 cardamom pods?
Emma TMonday 29th August 2016
Hi Diana,
It was a 9 inch square tin!
Hope you enjoy it – it’s pretty delish even if I do say so myself! And stays moist for aaaaages!
Have fun,
Emma ????
Diana GriceMonday 29th August 2016
What size baking tin did you use?. Can’t wait to make this. Keep up the good work and thank you for sharing all your wonderful recipes to keep those of us trying to lose weight on track short & long term????
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