GLUTEN FREE RASPBERRY +

ORANGE CAKE WITH PISTACHIOS

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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


dry INGREDIENTS

  • 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

WET INGREDIENTS

  • (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

OTHER INGREDIENTS

  • 1 navel orange

  • 3/4 cup of raspberries

  • 1/2 cup chopped raw pistachios

INSTRUCTIONS

  • 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*

 
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