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.

As a new series of The Great British Bake Off hits our screens, the temptation to reach for the cake tin has never been bigger. But never fear, Pinch of Nom is here! This Orange, Pistachio and Cardamon Drizzle Cake is inspired by the first round of the first episode.

Orange and Pistachio Cardamon Drizzle Cake | Slimming & Weight Watchers Friendly

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 in the blurb 👍

This Orange, Pistachio and Cardamon Drizzle Cake is absolutely divine and certainly fits in with this Indian summer we’re having!

Orange and Pistachio Cardamon Drizzle Cake | Slimming & Weight Watchers Friendly

Cardamon is a really unusual spice but it really adds to the flavour of this drizzle cake and turns it into something special. The pistachio’s also add some extra crunch and a hint of Eastern flavour.

What do I need to make this Orange and Pistachio Cardamon Drizzle Cake?

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We use a granulated sweetener with the same weight and sweetness as sugar. This makes it easy to substitute for the real stuff if you want!

There are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

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Orange and Pistachio Cardamon Drizzle Cake | Slimming & Weight Watchers Friendly

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There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

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Orange and Pistachio Cardamon Drizzle Cake

Votes: 7
Rating: 5
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Servings

Prep Time

Cooking Time

slices 10 minutes 30 minutes

Calories

WW

Carbs

40kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per slices Per slices Per slices
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INGREDIENTS
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INSTRUCTIONS
  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.
  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.
  3. Whisk the 2 egg whites until the form stiff peaks and fold gently into the mixture.
  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.
  5. In a small bowl, add the icing sugar and mix with 2 teaspoons of the orange sugar syrup to form a thin icing.
  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.
  7. Once completely cool, spread over a thin layer of icing and cut into 16 pieces.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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15 Comments
  1. 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????

  2. 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 ????

  3. 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

    1. 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.

  4. 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?

    1. 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

    1. 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 😊

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