GLUTEN FREE RASPBERRY +
ORANGE CAKE WITH PISTACHIOS
i went to my families home to celebrate norooz (persian new year) and i wanted to bake a sweet treat that celebrated the coming of spring and the new year.
this cake turned out so.damn.good. deliciously floral and perfectly sweeet, it is a sure crowd pleaser.
Serving Size: 1 9” cake
2 cups of almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
(optional) 1/2 teaspoon orange blossom water
4 eggs, beaten
2/3 cup honey + 1 teaspoon honey (keep the 1 tsp separate until the end)
1/4 cup extra-virgin olive oil
1 navel orange
3/4 cup of raspberries
1/2 cup chopped raw pistachios
Preheat the oven to 325 degrees F
Grease a 9” pan with butter (any kind is fine) and dust a little almond flour to all sides (will help the cake not to stick)
In one large bowl, whisk together all the dry ingredients
In another large bowl, whisk together all the wet ingredients + zest of the orange
Pour the wet ingredients into the dry ingredients and gently fold in the raspberries
Pour your mixture into the pan, sprinkle half of the pistachios and bake for 40 to 45 minutes until the cake is golden brown and center is firm to touch
Pull the cake out of the oven and onto a wire rack to cool it to room temperature
While cooling, squeeze the juice of your orange and combine with the 1 tsp of honey into a small saucepan. Over medium heat, stir until the honey is completely blended into the juice. Once blended, brush your glaze over the cake
Slice into preferred number of pieces, sprinkle remainder of pistachios to the cake and dive right in!
note: I have made this cake 2x since and the second time around, I used blueberries and lemon - also innnnnnnnnnncredibly delicious!
*pairs really well with a cup of fresh mint tea*