A delightful gluten and dairy-free cake made with ground pistachios and almonds, infused with the zest of orange for a refreshing flavor.
Ingredients
Dry Ingredients
- 200gground unsalted shelled pistachios
- 100gground almonds
- 1tspsalt
- 150gcaster sugar
- 1clovezest of a large orange
Wet Ingredients
- 2eggs
- 50mLolive oil
- 1tbspvanilla extract
- 4egg whites
How to make Pistachio and Orange Cake
Preparation
Preheat the oven to 180°C (355°F).
Grease a 20 cm (8 inch) cake tin and line the bottom with baking paper.
In a large bowl, mix together all the dry ingredients: ground almonds, ground pistachios, orange zest, caster sugar, and salt.
In a medium bowl, whisk the eggs, vanilla extract, and olive oil until smooth.
In another large bowl, use an electric whisk to beat the egg whites until stiff and set aside for a few minutes.
Pour the egg mixture into the dry ingredients and mix well until all the dry ingredients are wet.
Gently and slowly fold the beaten egg whites into the cake mixture using a large metal spoon.
Spread the cake mixture into the greased cake tin and bake for 35 to 40 minutes, until the cake is golden and feels spongy to the touch. A skewer inserted in the middle should come out slightly moist.
Optional Orange Juice Syrup
If you want your cake to be shinier and moister, brush it with orange juice syrup as soon as it comes out of the oven. To make the syrup, combine 1 tablespoon of caster sugar and 2 tablespoons of orange juice in a small deep skillet over medium heat. Bring to a boil for 3 to 4 minutes and let it cool.
Tips & Tricks
For a more liquid syrup, use a higher ratio of liquid to sugar, as demonstrated in the optional syrup recipe.
FAQS
How do I make a gluten-free and dairy-free Pistachio and Orange Cake?
To make a gluten-free and dairy-free Pistachio and Orange Cake, use ground pistachios and almonds as the base instead of traditional flour. This recipe already accommodates these dietary needs, so simply follow the instructions using the specified ingredients, including olive oil instead of butter.
What can I substitute for eggs in the Pistachio and Orange Cake recipe?
If you're looking for an egg substitute in the Pistachio and Orange Cake, you can use flaxseed meal or chia seeds. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together.
How should I store leftover Pistachio and Orange Cake?
To store leftover Pistachio and Orange Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag, which can last for up to 3 months.
What are some good pairing suggestions for Pistachio and Orange Cake?
Pistachio and Orange Cake pairs wonderfully with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. You can also serve it with a side of fresh berries or a drizzle of orange juice syrup for added flavor and moisture.
What is the cooking process for making Pistachio and Orange Cake?
To make Pistachio and Orange Cake, start by preheating your oven to 180°C (355°F) and preparing your cake tin. Mix the dry ingredients in one bowl and whisk the wet ingredients in another. Beat the egg whites until stiff, then combine everything gently. Pour the mixture into the tin and bake for 35 to 40 minutes until golden. Optionally, brush with orange juice syrup after baking for extra shine and moisture.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia