Orange and Pistachio Loaf Cake

This beautiful loaf cake was born out of instagram and Pinterest envy. I've never been able to get that thick white icing on my cakes, turns out it just needs to be very thick! This take on a lemon drizzle cake is ideal for dinner parties or rainy days baking.

Prep Time
10 minutes
Cook Time
45-50 minutes
Total Time
1 hour


500g sponge mix

278g plant-based milk

88g melted margarine

1 orange (juice and zest)

40g pistachios (shelled and chopped)

100g icing sugar


Preheat the oven to 200’C/180’C fan

Line a loaf tin with baking paper

In a large bowl, whisk together the cake mix, margarine and plant-based milk

Add the orange zest and half of the pistachios (20g)

Transfer to the tin and bake for 40-50 minutes

Allow to fully cool before adding the icing

Combing the icing sugar, orange juice and remaining pistachios in a small bowl

Adjust with more orange juice or icing sugar for the desired consistency

Drizzle the icing over the loaf cake and top with some fresh orange slices