Description
A moist and tender pistachio and almond cake with fresh orange zest and juice, topped with a sweet orange glaze and crunchy pistachios.
Ingredients
Scale
- 1 cup (150g) ground almonds (almond flour)
- 1 cup (120g) ground pistachios
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Zest of 2 oranges
- 1/4 cup (60ml) freshly squeezed orange juice
- 1/2 cup (120ml) olive oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
- 1/2 teaspoon orange zest (for glaze)
- 1/4 cup finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
- Beat 4 eggs and 1 cup sugar until pale and frothy. Add orange zest, orange juice, olive oil, and vanilla extract; mix well.
- In another bowl, combine ground almonds, ground pistachios, baking powder, and cinnamon. Fold into wet ingredients gently until just combined.
- Pour batter into pan, smooth top, and bake for 35-40 minutes. Check doneness with a toothpick.
- Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk powdered sugar, orange juice, and orange zest for glaze. Pour over cooled cake and sprinkle chopped pistachios on top.
Notes
- Do not overmix the batter to keep cake light.
- Use a kitchen scale for precise measurements.
- Freshly squeezed orange juice gives better flavor than bottled.
- Lightly toast pistachios before mixing for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
Keywords: Pistachio Almond Cake, Orange Zest Cake, Gluten Free Nut Cake, Moist Nut Cake, Citrus Nut Cake