This flourless cake is made using all natural, un-processed ingredients. . Orange zest and almond extract perfume every bite, making the combination of flavors feel exotic and decadent. A delicate honey-almond glaze moistens the cake through, making every bite sweet and warm, rich and decadent- a treat worth rewarding yourself with. —Tasty Plan
For the cake
medjool dates, pitted
eggs, whites and yolks separated
juice and zest of 1 orange
For the glaze
shelled pistachios, chopped
fresh mint, optional
In This Recipe
Preheat oven to 350 degrees Fahrenheit. Cut parchment paper into a 10” diameter round piece. Add about a teaspoon of coconut oil onto 10" springform cake pan to and evenly distribute using a kitchen towel. Place parchment paper into greased cake pan and set aside.
Roughly chop shelled pistachios and set aside.
Place the almond flour, pitted medjool dates, egg yolks, juice and zest of one orange, coconut oil, almond extract, and baking soda into the bowl of a food processor, fitted with an s-blade. Pulse until everything comes together into a smooth batter.
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form.
Using a rubber spatula, carefully fold the chopped pistachios and batter into the egg whites. Transfer into prepared springform pan.
To prepare glaze, place the honey and a the water into a small pot with the almond extract. Bring to a simmer. Remove from the heat and add the chopped pistachios. Pour the glaze over cake, evenly distributing pistachios over the top surface of the cake. Sprinkle a couple mint leaves over the cake and serve. Tastes great with vanilla ice cream or coconut whipped cream!