Eggless Orange, Raisin and Pistachio Cake

by Kamala on February 28, 2012


Eggless_Orange_Raisin_Pistachio_Cake_1Cakes taste better when we add fruits. Fresh fruits make the cake softer and flavorful.

Here I baked Eggless Orange Raisin and Pistachio Cake with fresh orange juice and orange zest. This orange cake was so soft and every member of my family loved it very much.

I used a fresh orange to extract juice and orange zest.

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  • All purpose flour – 1½ (one and half) cup
  • Fresh orange juice  –  ½ (half) cup
  • Powdered Sugar – ¾ (three by fourth) to 1 cup (adjust as per sweetness of orange juice)
  • Salt-less butter – ⅓ (one third) cup
  • Warm water – ½ (half) cup
  • Orange zest – 1 tablespoon
  • Roasted Semolina/rava – 1 heaped tablespoon
  • Baking powder – 1½ (one and half) teaspoon
  • Baking soda – ¾ (three by fourth) teaspoon
  • Pistachio and raisins, chopped – 1 tablespoon each
  • Saffron colour – pinch
  • Salt – pinch

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  • Sieve all purpose flour, salt, baking soda, baking powder in a bowl; add chopped pistachio, raisins, orange zest, powdered sugar, saffron colour, semolina and mix well.

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  • Bring the butter to room temperature; add warm water, orange juice and beat well; add with the flour and mix well; the cake mix is now ready.

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  • Grease a baking mold, dust with flour; pour cake mix and ensure that it spreads evenly.

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  • Bake it at 180 degree Celsius for 30 to 40 minutes or till a tooth pick comes out clean when you check.

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  • Now Eggless Orange Raisin and Pistachio Cake is ready.

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  • Allow it to cool and cut into pieces.


  • Serve this simple orange flavored cake.



  • This cake is likely to be more moist and soft as fresh orange juice and orange zest is used.

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