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Pistachio and Cranberry Cake

by 3 Sisters Bake

Our pistachio & cranberry cake is one of these recipes which you can enjoy at any time of the year – though we particularly enjoy it in the run-up to Christmas.

Prep time

20 minutes

Cook time

1 hour






Step 1

Preheat the oven to 170°C

Step 2

Grease and line a 9” springform cake tin

Step 3

Blitz the pistachios in a food processor until they resemble (green!) sand.

Step 4

Beat the butter, sugar and orange zest together for 3-4 minutes until pale and fluffy. Beat in the eggs, one at a time, then fold in the ground pistachios, ground almonds, flour, and baking powder.

Step 5

Finally add the cranberries and carefully mix through

Step 6

Transfer the cake mixture into the cake tin and even out with your spatula

Step 7

Bake for 50mins to 1 hour, until a skewer comes out clean.

Step 8

Transfer the cake to a cooling rack and allow to cool completely before icing.


For the icing:

Step 1

Beat the icing sugar and cream cheese together using a hand held or free standing mixer for approximately 2 minutes.

Step 2

Once the icing is smooth, pour onto the cake and using a palate knife spread over the top of the cake.

Step 3

Using chopped pistachios, dried cranberries, fresh cranberries and dried orange peel add a festive ‘crown’ to your cake.



125g shelled pistachios

250g soft unsalted butter

250g caster sugar

4 medium eggs

100g ground almonds

150g self raising flour

1 heaped tsp of baking powder

125g fresh or frozen cranberries, (defrosted if frozen)

zest of 1 orange

For  the icing:

100g icing sugar

200g cream cheese

Zest of an orange