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Orange Pistachio Cake

Moist Orange Pistachio Cake That Will Steal Your Heart

This Orange Pistachio Cake is a moist, gluten-free dessert that combines the bold flavors of whole oranges with crunchy pistachios.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Almond Flour Provides structure and a nutty flavor; increase the amount if you're swapping out pistachios.
  • 2 Oranges Boil them whole to soften and blend for a bold taste.
  • ½ cup Honey Acts as a natural sweetener; substitute with maple syrup for a different sweetness profile.
  • 4 Eggs Crucial for binding and structure.
  • 1 teaspoon Baking Soda Essential ingredient for rise.
  • ½ cup Ground Pistachios Adds crunch; walnuts can be a good alternative.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; optional.
For the Glaze
  • ¼ cup Fresh Orange Juice Freshly squeezed juice is preferable.
  • ¼ cup Honey Mix with orange juice for glaze.

Equipment

  • food processor
  • 9-inch Springform Pan
  • Saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Wash two whole oranges thoroughly. Place them in a pot, cover with water, and bring to a boil. Simmer for about 1 hour until softened. Drain and cool slightly.
  2. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  3. In a large mixing bowl, combine the blended oranges with honey, eggs, almond flour, ground pistachios, baking soda, and vanilla extract. Mix until smooth.
  4. Pour the batter into the prepared springform pan and bake for about 1 hour, checking periodically for doneness.
  5. In a saucepan, combine honey and fresh orange juice. Heat until reduced by half, about 10 minutes.
  6. Allow the cake to cool in the pan for about 15 minutes before releasing it from the springform and cooling completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

The cake can be stored at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months. Thaw frozen slices overnight before serving.

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