Flourless Orange Pistachio and Almond Cake

Ingredients:

2 medium oranges (preferably seedless)

6 large eggs

1 1/4 cups (250g) granulated sugar

2 1/3 cups 250g almond meal

2/3 cup (100g) shelled pistachios, finely ground + extra for garnish

1 tsp baking pdr (gluten-free if necessary)

1/4 tsp salt

Powdered sugar for dusting (optional)

Orange zest or candied orange peel for garnish (optional)

 

Directions:

Place the oranges (whole and unpeeled) in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 1.5–2 hours. Drain and let cool.

Once cool, cut the oranges open, remove any seeds, and blend the whole oranges (peel and pulp) into a smooth purée.

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round springform cake tin with parchment paper.

In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

Fold in the orange purée, ground almonds, ground pistachios, baking powder, and salt until well combined

Pour the batter into the prepared cake tin and smooth the top.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 15 minutes.

Let the cake cool completely in the pan before transferring to a serving plate.

Dust with powdered sugar and top with extra pistachios or orange zest before serving.

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