Go Back
+ servings

Orange and Pistachio Cardamon Drizzle Cake

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 40
  • Carbs 4G
16 Servings


For the cake

  • 50 grams Self Raising Flour
  • 4 Eggs
  • 4 tbsp Granulated Sweetener
  • 20 grams Pistachio nuts Chopped
  • 6 Cardamon pods
  • 2 tsp Baking Powder
  • 1 Orange Zest, 1/2 the juice

For the orange syrup drizzle

  • 1 tbsp Granulated Sweetener
  • 1/2 Fresh Orange Juice
  • 1 tbsp Water

For the icing

  • 3 tbsp Granulated Sweetener
  • 2 tsp Orange Syrup Drizzle (See above)


  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.