2 cups shelled pistachios (or 1 ½ cups finely ground)
1 cup granulated sugar (or a sugar substitute if desired)
Zest of 2 oranges
½ cup freshly squeezed orange juice
1 tsp vanilla extract
Optional: powdered sugar for dusting
Instructions
Preheat the oven: Preheat to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Prepare pistachios:
If using whole shelled pistachios, pulse them in a food processor until finely ground (like coarse flour).
Beat eggs and sugar:
In a large bowl, use an electric mixer to beat the eggs and sugar until pale, thick, and fluffy (about 5–7 minutes). This step is key for a light texture.
Add flavorings:
Gently fold in the orange zest, orange juice, and vanilla extract.
Incorporate dry ingredients:
Sift together baking powder and salt.
Carefully fold the ground pistachios and dry ingredients into the egg mixture using a spatula. Fold gently to keep the mixture airy.
Bake the cake:
Pour batter into the prepared pan.
Bake for 35–40 minutes, or until golden and a toothpick inserted comes out mostly clean (a few moist crumbs are fine).
Cool the cake:
Let it cool in the pan for 10–15 minutes, then remove from pan and cool completely on a wire rack.
Serve:
Dust with powdered sugar or drizzle lightly with orange glaze, if desired.
Tips
For extra flavor, toast the pistachios lightly before grinding.
The cake is naturally gluten-free and slightly dense but moist.
Can be served with whipped cream, fresh berries, or a simple orange glaze.
