Flourless Orange Pistachio Glazed Cake

Shopping list

• 2 large navel oranges — (about 1 lb total)

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• 3 large eggs — room temperature

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• 1 cup granulated sugar

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• 1.5 cups pistachio flour — (finely ground raw pistachios)

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• 1 cup almond flour

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• 1 tsp baking powder

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• 0.5 tsp ground cardamom

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• 0.25 tsp salt

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• 0.5 cup powdered sugar

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• 2 tbsp orange juice — (reserved from the boiled oranges)

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• 0.5 tsp orange blossom water — (optional)

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• 2 tbsp slivered pistachios

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• 1 tsp dried culinary rose petals

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• 0.5 large orange — thinly sliced for decoration

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Step by step

1. 1

   Boil the Oranges: Place whole oranges in a pot, cover with water, and simmer for 1.5 to 2 hours until very soft. Drain and let cool.

2. 2

   Puree: Cut the cooled oranges open, remove any seeds, and puree the entire fruit (peel and all) in a food processor until smooth.

3. 3

   Preheat: Set your oven to 350°F and grease an 8-inch springform pan, lining the bottom with parchment paper.

4. 4

   Whisk Eggs: In a large bowl, beat the eggs and granulated sugar together until thick and pale (about 3– 5 minutes).

5. 5

   Combine: Fold 1 cup of the orange puree into the egg mixture.

6. 6

   Add Dry Ingredients: Gently stir in the pistachio flour, almond flour, baking powder, cardamom, and salt until just combined.

7. 7

   Bake: Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a skewer comes out clean and the top is golden.

8. 8

   Cool: Allow the cake to cool completely in the pan; flourless cakes are delicate and need time to set.

9. 9

   Glaze: Whisk together the powdered sugar, orange juice, and orange blossom water. Pour over the cooled cake.

10. 10

    Decorate: Top with slivered pistachios, rose petals, and orange slices before serving.