Pistachio Cake | Sicilian-Style | Gluten-free Cake Recipe
Start dreaming about a cake made with ground pistachios and no wheat flour! Using rice flour, potato starch, and powdered sugar creamed with butter, eggs, and orange juice. Ingredients below or at
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Chapters
0:00 Pistachio Cake Recipe Intro
0:25 Most important baking step with ingredients
0:40 Making the cake cream
2:00 Combining the dry ingredients
2:28 Beating egg whites for a fluffy cake
3:38 Key to gluten-free baking with rice flour
3:58 Buttering the pan for a crispy crust
4:45 Baking temp instructions
5:40 Glaze instructions
6:24 Additional notes for the best cake
Pistachio Cake
**Ingredients**
1.5 sticks (6 oz/168 grams) unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup orange juice
4 large eggs, yolks and whites separated, room temperature
2 cups powdered sugar
2 cups (200g) ground pistachios (unsalted pistachios)
1/2 cup (90g) finely ground rice flour
3 tbsp (30g) potato starch
1/2 tsp salt
Glaze: 1 cup powdered sugar + 1 tbsp orange juice
Baking temp & time: 350F for 50 minutes
Baking summary: Cream the butter and vanilla, and add yolks. Continuing mixing until fully combined. Add orange juice and beat for several minutes (up to 10 minutes even) until combined. Add in powdered sugar incrementally. Sift together pistachio flour, potato starch, rice flour, and salt. Add dry ingredients to butter in increments and beat until fluffy and pale. In the meantime, beat the egg whites in a separate bowl until soft peaks form. Gently fold egg whites into the cake batter. Pour batter into a greased 9-inch springform pan lined with parchment paper. Gently shake/shimmy the batter to even out and let the batter rest for 15 minutes. Bake for 50 minutes at 350F. Let cool in pan for 10 minutes, then gently remove to cool completely.
For the glaze, start with half a tablespoon of orange juice and stir in a couple tablespoons of powdered sugar until desired consistency is reached. You probably won't use all of the sugar or orange juice.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Orange, Pistachio & Cardamon cake
A deliciously moist cake that’s full of gorgeous sweet orange flavour with a hint of cardamom. Topped with a crunchy pistachio crumble. This recipe is both vegan and gluten free.
Serves: 10-12 Slices
Cooking Time: 40 Minutes
Ingredients
150ml Unsweetened Almond Breeze®
1 tbsp. apple cider vinegar
2 tbsp. milled flax seeds
6 tbsp. water
150g gluten free plain flour
100g ground almonds
100g light brown soft sugar
50g pistachios, finely ground
80ml cold pressed olive oil
1 tsp. baking powder
½ tsp. bicarbonate of soda
Zest of 4 clementines or 2 oranges
½ tsp. ground cardamom (seeds form 12 cardamom pods)
Orange drizzle
90ml juice of 4 clementines or 2 oranges
110g icing sugar
For the top of the loaf
20g pistachios, roughly chopped
Method
Pre-heat the oven to 180°C fan and line a 2lb loaf tin with baking paper or a loaf tin liner.
Pour the unsweetened almond milk into a jug, add the apple cider vinegar, stir and set to one-side for 10 minutes until the mixture curdles.
To make the flax eggs, add the milled flaxseed to a bowl with 6 tablespoons of water, stir and leave until it thickens.
Tip the pistachios into the small bowl of a food processor and blend until they become a fine flour.
Remove the seeds from the cardamom pods and use a pestle and mortar to grind them into a fine powder.
Add the ground almonds and ground pistachios to a large mixing bowl, sift in the plain flour, add the baking powder, bicarbonate of soda and stir.
Add the sugar, clementine/orange zest, ground cardamom and stir together.
Make a well in the centre of the dried ingredients and add the olive oil, almond milk with apple cider vinegar and the flax eggs. Stir to combine until you have a smooth cake batter.
Spoon the batter into a lined loaf tin and place on the middle shelf of the oven. Cook for 40 minutes, until golden on top and the sponge springs back when touched.
Whilst the cake is in the oven make the clementine drizzle by adding the icing sugar to a small saucepan pouring in the clementine/orange juice. Gently heat until the icing sugar has dissolved into the clementine juice.
Remove the cake from the oven and place on a wire cooling rack. Keep the cake in the tin.
Prick the warm cake all over with a cocktail stick and drizzle over the clementine mix. Scatter the top of the cake with 20g of roughly chopped pistachios. Leave the cake in the tin to cool fully before removing and slicing.
Keep in an airtight container and eat within 3 days.
Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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Orange Pistachio Greenies - Brownies Recipe with Pistachio & Orange
Learn how to make a Orange Pistachio Greenies Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this Orange Pistachio Greenies Brownies Recipe!
Orange Pistachio Cake
This Orange Pistachio Cake is bursting with sweet honey and orange flavours giving it a lovely balance between sweet and zesty. It is one of the easiest cakes to make, coming together in seconds and all you need is a whisk, no electric beater or food processor required!
Full Recipe -
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How to Make Sticky Pistachio Cake with Seville Orange Syrup | Waitrose
Show off your home baking skills to your family or guests with this delicious pistachio cake with zesty Seville orange syrup
See the full recipe |
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