Ingredients
Method
- Wash the oranges thoroughly, place them in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer gently for 1 ½ to 2 hours, or until very soft. Drain the oranges and cool completely.
- Once cool, process the cooked orange halves (peel and all!) in a food processor until smooth to create a puree.
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- If not already ground, pulse the pistachios in a food processor until finely ground.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 8-10 minutes until pale and thick.
- Gently fold the orange puree and vanilla extract into the whipped egg mixture without deflating it.
- In a separate bowl, whisk almond flour, ground pistachios, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until the top is golden brown and a skewer comes out clean.
- Cool the cake in the pan for 20-30 minutes before releasing the sides and transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar, sprinkle with extra pistachios, or add candied orange slices before slicing and serving.
Notes
Boil oranges for the recommended time to ensure moisture. Whip eggs properly for structure. Overmixing can toughen the cake. Avoid opening the oven door frequently.