Try this delicious orange and pistachio cake made by Sassy Cakes on The Insider SA as we explored colour.


  • 1 cup of granulated sugar
  • 5 extra large eggs
  • 1 cup of sunflower oil
  • 1 cup of freshly squeezed orange guice
  • 2 tbsp of orange zest
  • 2 cups of self raising flour
  • 1 1/2 tsps of baking powder


  1. Preheat your oven on 180 degrees Celsius.
  2. Grease a big bundt with on stick spray
  3. Sift your flour and your baking powder.
  4. Cream sugar and eggs on medium speed until fully incorporated for approximately two minutes.
    While your mixer is still running add oil.
  5. On the lowest speed alternate by adding your flour and orange juice with a 3 to 2 ratio, add half of your sifted flour mixture, then half a cup of orange juice, then half of the leftover flour then all your orange juice and end off with your flour.
  6. Ensure that you utilize a rubber spatula and scrape the side of your mixing bowl after adding your 3 to 2 ratio to prevent any lumbs from forming.
  7. Lastly add your orange zest and stir through using either your spatula or a wooden spoon.
  8. Bake bundt pan for between 45-50 minutes
  9. Allow cake to cool before decorating

Orange Drizzle

  • 250g Full fat cream cheese
  • 150g soft pure butter
  • 2 – 3 cups of icing sugar
  • 1/2 cup of freshly squeezed orange juice
  • 1/2 cup of crushed unsalted Pistachios

Beat cream cheese for one minute until smooth, add butter and blend through, add icing sugar and blend and lastly add orange juice, heat this mixture in a non stick pan/pot until it reaches boiling point pour all over your cake then top it with crushed pistachios and edible flowers.