Mediterranean Flourless Orange Pistachio Cake is a flavorful cake. This cake has 285 kcal in one serving. It has pistachios, almond flour, maple syrup, eggs, olive oil, orange juice & zest, salt, & baking powder. These items are simple, and we can find them easily in stores. This cake has almond flour in it, so you can’t have this cake if you are allergic to nuts. Utilize sunflower or all-purpose flour instead for this purpose. This cake is prepared in 50 to 55 minutes, so it is perfect to prepare as a quick dessert. Serve this Mediterranean Flourless Orange Pistachio Cake with tea, coffee, or Greek yogurt. This cake stores nicely in the fridge or freezer, so we can easily prepare it for meal prep.
STATS:
- Calories: 285 kcal
- Prep time: 15 minutes
- Serving size: 1
- Cook time: 35 minutes
- Cuisine: Mediterranean
- Total time: 50 minutes
- Course: Dessert
- Diet: Mediterranean
- Serving: 10
EQUIPMENT:
- Food processor
- Electric mixer
- Zester
- Citrus juicer
- Rubber spatula
- Round cake pan
INGREDIENTS:
- 1 cup unsalted pistachios
- One cup almond flour
- 3 large eggs
- ½ cup maple syrup
- 1 tsp. baking powder
- ¼ cup olive oil
- Zest & juice of 2 oranges
- ¼ tsp. salt
INGREDIENT NOTES:
PISTACHIOS:
- Utilize the unsalted pistachios to include the indulgent taste and color naturally in the cake. We have to grind them, but don’t do it for too long, as it releases the oil.
ALMOND FLOUR:
- Include the almond flour to prepare it moist & soft. It should be in fine form to provide a smooth texture. We have to avoid using the coconut flour as it soaks up a lot of moisture.
ORANGE:
- Add the orange juice and zest to include orange flavor & aroma in the cake. It should be fresh for the strong flavor.
INSTRUCTIONS:
- Heat the oven to 350°F and put the parchment on the tray, then apply the oil lightly on the sides.
- Now put the pistachios in the processor and pulse till it gets ground then add it in the mixing vessel.
- Include the baking soda, salt, and almond flour in the pistachio powder and mix till it is evenly combined.
- Add the maple syrup & eggs in a different vessel and mix to make it smooth.
- Then include the orange zest, olive oil, and orange juice and whisk to combine the items.
- Now add the dry items in the wet one and mix gently with spatula to form the thick and even batter.
- Now add the batter to the prepared pan and smooth it with the spatula, then tap on the shelf to release the air.
- Then bake the cake for 35 to 40 minutes till it gets golden from top.
- Take out the cake and leave it to cool for 10 to 15 minutes.
- Now put the cake on the rack, then cool the cake completely.
- Utilize the knife to make the 10 slices and serve it with Greek yogurt or berries.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Raspberries
- Orange segments
- Pear slices
YOGURT:
- Honey Greek yogurt
- Orange yogurt
- Lightly sweetened yogurt
NUTTY TOPPINGS:
- Pistachios
- Hazelnuts
- Walnuts
LIGHT SAUCES:
- Orange sauce
- Berry sauce
- Honey drizzle
BEVERAGES:
- Green tea
- Chamomile tea
- Black coffee
TIPS:
- Don’t grind the pistachios for a long time, or they will release the oils.
- Add the fresh orange juice & zest to add a strong taste & aroma.
- We can easily alter the quantity of maple syrup to add the sweet taste according to our taste.
STORAGE INFORMATION:
FRIDGE:
- Properly cool the cake, then put it in the vessel & store for 5 days.
FREEZER:
- Cover the slices separately in plastic wrap and put them in the vessel and freeze for three months.
FAQs:
Is this orange cake good for a gluten-free diet?
- Yes, this cake is good for a gluten-free diet as it has almond flour and pistachios in it, though check the label before including the pack items.
Does this cake contain dairy items?
- No, this cake has no dairy items in it, as it is made with olive oil.
Can I make the cake in advance?
- Yes, we can easily bake this cake in advance and store it in the fridge.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Net carbs: 18 g
Iron: 1.2 mg
Total carbs: 22 g
Vitamin A: 35 µg
Fiber: 4 g
Calcium: 55 mg
Protein: 7 g
Total fat: 21 g
Iron: 1.2 mg
Sodium: 105 mg
Potassium: 220 mg
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