Cake
• Cake Flour | 340g
• Ground Cardamom | 2½ tsp
• Baking Powder | 2¼ tsp
• Salt | ⅜ tsp
• Unsalted Butter, softened | 250g
• Caster Sugar | 225g
• Large Eggs | 4
• Egg Yolk | 1
• Vanilla Extract | 1½ tsp
• Orange Zest | 3 tsp
• Fresh Orange Juice | 120ml
• Full Cream Milk | 90ml
• Shelled Pistachios, finely chopped | 75g

Glaze
• Fresh Orange Juice | 60ml
• Fresh Lemon Juice | ½ tsp
• Caster Sugar | 1 tbsp
• Orange Zest, finely grated | ½ orange
• Shelled Pistachios, finely chopped (for garnish) | 45g

Equipment
• Canola Oil Spray
• Square Tin (9 x 9 x 3 inch)

• Preheat the oven to 170°C conventional or 160°C fan-forced. Grease a 9 × 9-inch square baking tin with canola oil spray and line the base with baking paper.
• Sift the cake flour, ground cardamom and baking powder into a bowl. Add the salt and whisk to combine evenly. Set aside.
• Rub the orange zest into the caster sugar with your fingertips until fragrant.
• Using a hand mixer, beat the softened butter and orange sugar for 4–5 minutes until pale and fluffy, scraping down the sides of the bowl as needed.
• Add the eggs one at a time, beating well after each addition. Add the extra egg yolk and vanilla extract, then mix briefly until combined.
• Add the flour mixture in three additions, alternating with the orange juice and milk. Begin and end with the flour mixture, mixing on low speed until just combined. Gently fold in the chopped pistachios with a spatula.
• Transfer the batter into the prepared tin and smooth the surface. Bake for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.
• Leave the cake in the tin for 15 minutes, then carefully transfer it to a wire rack. Remove the baking paper and allow the cake to cool completely.

Prepare the Soaking Glaze
• Combine the orange juice, lemon juice and granulated sugar in a small saucepan. Bring to a gentle boil over medium heat and simmer for 1–2 minutes, until the sugar has dissolved.
• Remove from the heat, stir in the orange zest and leave to infuse for 30 seconds.
• Return the cooled cake to the baking tin. Use a toothpick or fine skewer to make 15–20 shallow holes evenly across the surface.
• Slowly spoon or brush the warm orange syrup over the cake, allowing it to absorb gradually.
• While the surface is still slightly tacky, sprinkle the chopped pistachios evenly over the cake.
• Leave the cake to rest in the tin for 15–20 minutes before carefully removing, slicing and serving.
• Decorate with fresh orange slices and finish with a light dusting of icing sugar before serving.

Baking Tip
• Fill the tin no more than two-thirds full. Cream the butter and sugar until pale and fluffy, and avoid overmixing the batter.

Glaze Tip
• Pour the warm orange syrup over the cake gradually to allow for even absorption.