Orange and Pistachio Loaf Cake with Cream Cheese Swiss Meringue Buttercream Recipe

Orange and pistachio is one of those combinations that makes immediate sense: buttery, savoury pistachio against sweet-sharp citrus. This loaf uses our simple Hero Sponge method, chopped pistachios and orange, then finishes with pistachio crème and a tangy cream-cheese Swiss meringue buttercream.

If you would rather skip the baking, browse our pistachio cakes, or see the Orange and Pistachio Cake we make in the bakery.

Orange and Pistachio Loaf Cake

Prep: about 15 minutes
Bake: about 40 minutes, plus extra if needed
Makes: 1 loaf, roughly 10 slices

Ingredients

• 2 medium eggs
• 50g neutral oil, such as vegetable or sunflower
• 80g plain yoghurt
• 65g whole or semi-skimmed milk
• 10g vanilla extract
• 200g granulated sugar
• Pinch of salt
• 230g plain flour
• 10g baking powder
• Finely grated zest and juice of 1 orange
• 50g pistachios, chopped
• 1 tablespoon pistachio crème, for swirling before baking

Method

1. Heat the oven to 160°C and line a loaf tin with baking parchment or a loaf-tin liner.
2. Whisk together the eggs, oil, yoghurt, milk and vanilla. Add the sugar and salt and mix until evenly combined.
3. Sift in the flour and baking powder. Mix only until the flour is incorporated. A few tiny lumps are preferable to overmixing.
4. Fold in the orange zest, orange juice and chopped pistachios.
5. Pour the batter into the prepared tin and swirl 1 tablespoon of pistachio crème through the top.
6. Bake for about 40 minutes. Ovens and loaf tins vary, so use the time as a guide rather than a guarantee. The loaf is ready when a skewer inserted through the centre comes out without wet batter. If needed, bake for another 2 to 3 minutes and check again. If the top is colouring too quickly, loosely cover it with foil near the end of the bake.
7. Cool in the tin for 15 minutes, then turn out onto a rack and cool completely before frosting.

Cream-Cheese Swiss Meringue Buttercream

This is softer than our standard Swiss meringue buttercream, so it is ideal for piping onto a loaf, cupcakes or a small cake rather than supporting a tall tiered cake.

Ingredients

• 65g egg whites
• 90g caster sugar
• 125g unsalted butter, softened but not greasy
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 125g full-fat cream cheese, cool

Method

1. Put the egg whites and sugar into a very clean heatproof mixer bowl. Set the bowl over a pan of gently simmering water, making sure the water does not touch the bowl.
2. Whisk continuously over the heat until the sugar has dissolved and the mixture reaches 71°C on a digital thermometer. Do not rely on touch alone.
3. Move the bowl to the mixer and whisk on high until you have a glossy, stiff meringue and the bowl has cooled substantially.
4. Add the vanilla, salt and softened butter gradually. If the mixture looks curdled, keep whipping. Swiss meringue buttercream often passes through a split-looking stage before becoming smooth.
5. In a separate bowl, beat the cream cheese briefly until smooth. Add the finished Swiss meringue buttercream to the cream cheese in three additions, mixing only until combined. Overbeating once the cream cheese is added can make the frosting looser.

Decorating the loaf

• 100g pistachio crème
• 20g pistachios, chopped

1. Spread the pistachio crème over the completely cooled loaf.
2. Pipe or spoon the cream-cheese Swiss meringue buttercream over the top.
3. Finish with the chopped pistachios.

Storage

Because the finished loaf contains cream cheese, keep it covered in the refrigerator. For the best texture, take individual slices out shortly before serving and let them lose their fridge chill. If you are baking the sponge ahead without the cream-cheese frosting, cool it completely, wrap it well and freeze it.

Gluten-free or vegan versions

Do not assume a straight one-for-one ingredient swap will behave exactly like this formula. Gluten-free flour blends vary in starches and binders, and replacing eggs and dairy changes both structure and moisture. If you need one of those versions for home baking, start with our separately formulated gluten/dairy-free Hero Sponge recipe or vegan Hero Sponge recipe and adapt the orange and pistachio flavour from there.

For a larger celebration cake, our Original Hero Sponge recipe is the better starting point. Or leave the washing-up to us and browse our pistachio cake collection for delivery across London and Surrey.