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Macadamia & Pistachio Orange Syrup Cake



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  • 50 g pistachios, shelled
  • 40 g macadamias
  • 50 g blanched almonds
  • 180 g caster sugar
  • 130 g Butter, room temperature
  • 3 eggs
  • Zest from 2 Oranges, about 1 tbsp
  • 220 g Self Raising Flour
  • 120 g Milk

Orange Syrup

  • 160 g caster sugar
  • 160 g fresh squeezed orange juice, strained
  • 120 g water


  • 2 tbsp pistachios, shelled
  • 2 tbsp macadamias
  • Whipped or Double Cream, to serve

Recipe's preparation

  1. 1. Grease a 22cm (2L) bundt or kugelhof cake tin with butter. Preheat oven to 170C (Fan forced).

    2. Place pistachio & macadamia nuts into bowl and coarsely crush: 7sec | SP5. Set aside.

    3. Add almonds to bowl and mill: 10sec SP10. Set aside.

    4. Place sugar, then butter, into bowl. Cream: 20sec | SP4. Scrape down sides. Repeat: 20 sec | SP4. Scrape down sides.

    5. Insert Butterfly. Cream: 20 sec | SP 4. Scrape down sides and repeat : 20 sec | SP 4 until light & fluffy. Scrape down sides.

    6. With motor running at SP3, add eggs, one at a time, until evenly combined. Scrape down sides.

    7. Add flour, orange zest, almond meal, crushed pistachio/macadamias and milk to bowl. Gently mix until just combined: SP2 | 10 sec | Reverse.

    8. Carefully spoon mixture into prepared cake tin and level out top. Bake for 40 minutes, until skewer comes out clean. Let stand for 10 minutes before turning out. Place on a wire cake rack.

  2. Orange Syrup
  3. Place all ingredients into bowl and cook 6min | SP 2 | Varoma. Place into a 2 cup jug. 

  4. Adding Orange Syrup to Cake
  5. 1. Have 2 large plates ready.Place cake and wire rack over one of the plates. While cake is still warm, slowly pour half of the orange syrup over the cake. Some of the syrup will fall onto the plate below cake.

    2. Wait 10 minutes, move cake and wire rack onto other plate. Pour the syrup that has collected onto the first plate into jug. Slowly pour half of the remaining syrup over the cake and wait another 10 minutes for syrup to soak into cake.

    3. Repeat this process until all of the syrup has been absorbed into the cake.

  6. Garnish
  7. 1. For garnish, place 2 tbsp macadamia and 2 tbsp pistachios into bowl and coarsely crush: 8 sec | SP 5.

    2. Sprinkle over top of cake.

    3. Serve cake with dollops of whipped or double cream. Enjoy!


Accessories you need

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I prefer to allow the syrup to slowly soak into the cake in stages, rather than skewering the cake and pouring syrup over the top to soak in. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this and brought it

    Submitted by Flavia on 27. March 2015 - 00:56.

    I made this and brought it into work for tea. Got so many compliments about the delicious flavours and how moist the cake was. Recipe is definitely a keeper and would highly recommend anyone to try it!

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  • Very delicious cake. Made

    Submitted by TLightbody on 1. October 2014 - 15:43.

    Very delicious cake. Made cake for work morning tea, every one really enjoyed the cake, served with extra syrup and cream.

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  • Delicious but i wouldn't rate

    Submitted by moomin on 7. September 2014 - 17:53.

    Delicious but i wouldn't rate it as easy. it took me hours and i wasn't sure at what point to remove butterfly if at all so here's what i did;


    blanched almond by dropping into a pot of boiling water for one minute then rinsing in a sieve. popped them out of their skins and set aside to give them time to dry.

    wasn't sure if sugar and butter ever got creamy enouhg but i used coconut sugar so that may b why.


    cake was overciooked so next time will check at 30 min.


    the syrup thing was the time consumer. took so long to absorb, maybe because it was overcooked.


    regardless the cake was a hit served with dollop cream, very rich so will do again, thanks.

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