Whole orange cake with spiced orange blossom syrup, pistachios and rose petals – baked in mini loaf tins, topped with pistachios and rose petals.


  • 2 oranges

  • 4 eggs

  • ½ cup (125ml) olive oil

  • 1 teaspoon vanilla bean paste

  • 1¼ cups (275g) caster sugar

  • 250g ground almonds

  • ½ cup (80g) icing sugar

  • ¼ cup pistachios, roasted, roughly chopped

  • Rose petals, to serve

  • Spiced orange blossom syrup

  • 1 orange, juiced

  • ½ teaspoon ground cardamom

  • Pinch ground cloves

  • 1 tablespoon caster sugar

  • 1 teaspoon orange blossom water

  • 1 tablespoon (20ml) lemon juice


  • 1.

    Place the oranges in a medium saucepan, cover with water and bring to the boil.  Reduce heat and simmer for 3 hours or until the oranges are very tender.  Drain and set the oranges aside to cool. 

  • 2.

    While the oranges are boiling, make the spiced orange blossom syrup by combining orange juice, spices and sugar in a small saucepan.  Bring to the boil and simmer for 2 minutes or until thickened.  Remove heat, allow to cool and add orange blossom water and lemon juice.

  • 3.

    Sift icing sugar into a small bowl, add 1 tablespoon of the spiced orange blossom syrup and 2 teaspoons of water and mix until smooth.  Set aside until serving.

  • 4.

    When the oranges are cooked, pre-heat oven to 160°C.  Grease a mini loaf tin with eight 2/3 cup (160ml) holes with butter.

  • 5.

    Cut the cooked oranges in half and remove any seeds.  Place in a food processor with eggs, olive oil, vanilla and sugar and process until smooth.  Add ground almonds and pulse until just combined.  Spoon batter into prepared loaf tins, putting two 1/3 cup measures in each hole, and bake for 45 minutes or until firm.  Remove from oven and sprinkle each mini loaf with 2 teaspoons of cooled spiced orange blossom syrup.  Leave to cool before removing from tins.

  • 6.

    To serve, drizzle each mini loaf with icing and top with pistachios and rose petals.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 721kj
  • Fat Total 51g
  • Saturated Fat 6g
  • Protein 13g
  • Carbohydrate 58g
  • Sugar 47g
  • Sodium 58mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Lyndey’s note: orange blossom water is available from Middle Eastern food stores or gourmet delis. Ground almonds are also known as almond meal.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings