Photo of Orange & pistachio cake by WW

Orange & pistachio cake

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Sticky, candied orange zest and crunchy pistachio kernels work brilliantly well together.


Caster Sugar

135 g

Low Fat Spread

75 g

Egg, whole, raw

3 medium, raw

Vanilla Extract

1 teaspoon(s), level

White Self Raising Flour

175 g

Tesco Low Fat Greek Style Natural Yogurt

165 g

Agave Syrup

1 tablespoon(s), level


1 zest(s) of 1

Freshly squeezed orange juice

2 serving(s)

Icing Sugar

75 g


30 g, roughly chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 450g loaf tin with cooking spray and line with baking paper.
  2. Put the sugar and low-fat spread into a large mixing bowl and beat together until well combined. Add the eggs, one at a time, beating well between each addition, then fold in the low-fat natural Greek yogurt and vanilla until fully incorporated.
  3. Sift the flour into the mixture and carefully fold through. Put into the prepared tin and bake for 50 minutes to 1 hour until risen and golden and a skewer inserted into the centre of the cake comes out clean.
  4. Leave the cooked cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
  5. Pare off some long, thin strips of zest from the orange, then cut the zest into very thin strips. Juice the orange and set aside.
  6. Put the agave into a small pan with 1 tablespoon water and slowly bring to a simmer. Add the pared orange zest and simmer for 2-3 minutes. Remove the peel from the liquid and set aside on a wire rack to dry out.
  7. Sift the icing sugar into a bowl and add 1 tablespoon of the orange juice. Stir to combine, adding more orange juice, if needed, to reach a drizzling consistency.
  8. Drizzle the icing over the top of the cake, then scatter over the candied orange zest and chopped pistachios.