Description
A naturally gluten-free cake with bright citrus and a tender, nutty crumb, finished with a simple orange syrup.
Ingredients
- 2 oranges, scrubbed
- 1 1/2 cups shelled pistachios
- 1 cup granulated sugar
- 5 large eggs, separated
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup orange juice
- 2 tablespoons granulated sugar, for syrup
- 2 tablespoons chopped pistachios, for topping
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan. Boil the whole oranges in water for 30 minutes until very soft, then drain and cool.
- Pulse the pistachios in a food processor until finely ground. Blend in the cooked oranges (peel and all) and sugar until smooth.
- Whisk the egg yolks, almond extract, baking powder, and salt into the orange mixture. In a separate bowl, beat the egg whites to stiff peaks and fold them into the batter in three additions.
- Pour into the prepared pan and bake 35-40 minutes, until a skewer comes out clean. Meanwhile, simmer the orange juice and 2 tablespoons sugar until slightly syrupy.
- Cool the cake in the pan 10 minutes, then release the sides. Brush with the orange syrup and scatter with chopped pistachios before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American