ORANGE, ALMOND & PISTACHIO CAKE
Makes: 10 cake slices
Nutrition: per slice 287 Kcal; Fat: 20 gr; saturated fats: 2.3 gr; monounsaturated fats: 12.6 gr; polyunsaturated fats: 3.9 gr; carbohydrates: 16.6 gr; sugar: 15.9 gr; fiber: 3.6 gr; Protein: 8.1 gr
Preparation and Cooking time: 80 to 90 mins
INGREDIENTS |
- 3 oranges (try to buy the heavy ones – juicy and thin peel)
- 3 eggs (preferably organic)
- ½ cup honey (or rice syrup/date syrup)
- 2 cups almond flour (or almond ground)
- ½ tbsp baking soda
- 1 tsp vanilla extract (i use Taylor & Colledge Vanilla Extract )
- 1 cup pistachios, milled (100gr)
- 2 tsp extra virgin olive oil
- butter to grease the cake pan
PREPARATION |
1 Rinse the oranges, take the peel off and place the oranges in a blender. Blend for approximately 1 minutes until the oranges have formed a puree.
2 To make the ground pistachios place them in a coffee grinder or food processor and grind until there are no chunky pieces and everything has ground down to a fine powder.
3 Preheat oven to 180oC. Grease a loose bottom cake pan with olive oil.
4 In a bowl combine the orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, olive oil and baking soda. Pour into the greased cake pan.
5 Bake for 50-60 min. If the top begins to brown too quickly, cover with tinfoil. The cake will be done once a cake inserted into the top comes out clean.
TIP | If making the dried orange slices from scratch, wash an orange and using a sharp knife thinly cut it into slices no thicker then 0.5cm. Place the slices on a parchment paper lined baking sheet and bake for one hour at 150º C, flipping half way through baking to ensure they don’t burn.
