2 oranges
3 eggs
3 tsps stevia
1 cup ground pistachios
2 cups almond flour
1 tsp vanilla extract
2 heaped tsps baking powder


juice of two oranges freshly squeezed
a little stevia


Wash the oranges and place them in a saucepan. Cover with water and boil for two hours. Remove them from the saucepan and cut into quarters. Put them in s blender and blend until smooth. In s glass mixing bowl add the eggs, orange purée and stevia. Whisk until mixed. Add the rest of the ingredients. Spray a springform pan with Spray ‘n Cook and empty the batter into it. Level out and bake at 175° C for 55 minutes. Add the stevia to the orange juice while the cake is baking. Simmer for a few minutes until slightly reduced.

When the cake comes out the oven, prick it with a toothpick all over and slowly pour the orange juice in intervals carefully over the cake allowing it to soak into the cake. Leave to cool for 30 minutes and remove outer ring. Once completely cooled you can remove the bottom pan and place the cake on a stand or in a cake holder. Store in the fridge. Serve at room temperature with a dollop of double thick cream, as is or make a topping of cream cheese and a little orange juice to drizzle over.

Adapted from Every Last Bite

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