Orange and Pistachio Cake
Ingredients
- 2 large oranges
- 6 eggs
- 1 cup coconut sugar
- 2 tablespoons orange zest
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 cup deshelled pistachios, chopped
- 1/3 cup fresh mint leaves, finely chopped
- Coconut yoghurt to serve
Syrup
- 1/2 cup honey
- 1 teaspoon orange extract (or substitute with orange zest)
- 1/3 cup deshelled pistachios, chopped
Preparation
Place the whole oranges in a large pot and cover with cold water, bring to the boil, reduce heat, and simmer for 45 minutes until soft, then drain and set aside.
Preheat the oven to 180C and grease and line a 22cm springform cake pan.
Cut the oranges into quarters and remove the pips, then place in a food processor and process until smooth, about 2 cups.
Place the eggs and sugar in the bowl of an electric mixer and beat until thick and creamy, then gently fold in the pulp, orange zest, flour, baking powder, pistachios, and mint, spoon into the pan, and bake for 50 to 60 minutes or until a skewer inserted comes out clean, and allow to cool in the pan for 10 minutes before transferring to a wire rack.
To make the syrup, combine the honey and 1/4 cup cold water in a saucepan over medium-low heat, cook stirring constantly until the mixture comes to the boil, add the orange extract, reduce heat to low, and simmer for 3 minutes, then add pistachios and allow to cool.
Drizzle with the syrup and serve with coconut yoghurt.
Notes
Not all oranges are created equal; Navels are common, seedless, and great for snacking or salads.
Blood oranges have deep red flesh, juicy, sweet, and tart, ideal for desserts or sauces.
Cara Cara oranges are low in acidity, sweet with hints of cranberry and blackberry, perfect for snacks, raw dishes, or baking.
Valencia oranges are thick-skinned and juicy, best for juicing.
