ORANGE, ALMOND & PISTACHIO CAKE

Makes: 10 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
  • 3 Eggs
  • ½ cup Honey (local or organic)
  • 2 cups Almond flour
  • ½ tbsp baking soda
  • 1 tsp Vanilla extract
  • 1 cup Pistachios, ground (100gr)
  • 2 tsp 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.

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