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Flourless orange, almond & pistachio cake


2 large oranges
6 eggs, lightly beaten
125g pistachios, ground
125g almonds, ground or almond meal
¾ cup honey
1 tsp baking powder

Note: Boil oranges the day before by covering them with water in a saucepan and boiling on low for 2 hours. Allow them to cool overnight, then cut them open and remove any pips.

  1. Preheat oven to 170°C. Grease a 24-cm springform pan.
  2. Roughly cut the boiled oranges and put them into the food processor with the eggs and honey.
  3. Mixed ground pistachios and almonds and baking powder in a bowl.
  4. Add the orange mixture and combine.
  5. Pour into the pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool completely before removing from tin.
  6. Serve with Greek yoghurt.

Note: This cake is also delicious with orange syrup poured on top. To make the syrup, combine 1 cup of honey, 1 cup of fresh orange juice and some grated orange rind in a heavy-based saucepan. Bring to boil for 3 minutes or until thick.

Recipe courtesy of citrus grower, Eric Wright

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