Description
A beautifully fragrant Persian inspired orange cake, filled with the scents of orange, rose, honey and pistachio.
Ingredients
For the Filling:
1 orange
3 large eggs, free range
1 cup almond milk
2/3 cup raw honey
2 tsp rose water
1 cup ground pistachios
1 cups almond flour
1 cup cassava flour
1/2 tsp baking soda
1 tsp baking powder, gluten-free
1 tsp vanilla extract
For the Topping:
1 orange, zested
½ cup juice from remaining halved fruits
3 tbsp raw honey
Instructions
- Rinse the orange and place them in a pot. Cover with water and simmer on low heat for 1 hour.
- Once soft, remove the orange from the pot and place in a blender. Blend for until the oranges have formed a puree.
- To make the ground pistachios place them in a coffee grinder or food processor and grind until there are no chunky pieces and everything has ground down to a fine powder.
- Preheat oven to 180C/375F. Grease an 8-inch loose bottom cake pan
- In a bowl combine the orange puree, eggs, honey, ground pistachios, almond flour, cassava flour, vanilla extract, and baking soda. Pour into the greased cake pan
- Bake for 1 hour. If the top begins to brown too quickly, cover with tinfoil. The cake will be done once a cake inserted into the top comes out clean.
- While the cake is baking, in a small pot combine 1/2 cup citrus juice with 3 tbsp honey and allow to reach the boiling point before reducing the heat to simmer. Allow simmering until the amount of liquid has reduced by approximately half. Remove from the heat and set aside until the cake has come out of the oven.
- Once the cake is out of the oven, brush the orange and honey mixture over the entire surface. Run a knife around the edges of the pan to loosen before unclasping the outer ring.
Keywords: Persian orange cake, sugar free orange cake, orange cake gluten free