Author Notes
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
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Ingredients
- For the cake
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1 cup
shelled pistachios
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1 cup
almond flour
-
25
medjool dates, pitted
-
5
eggs, whites and yolks separated
-
juice and zest of 1 orange
-
2 tablespoons
coconut oil
-
1 teaspoon
almond extract
-
1/2 teaspoon
baking soda
- For the glaze
-
1/3 cup
honey
-
1/3 cup
water
-
1 teaspoon
almond extract
-
1/4 cup
shelled pistachios, chopped
-
1 handful
fresh mint, optional
Directions
-
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.
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Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form.
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Using a rubber spatula, carefully fold the chopped pistachios and batter into the egg whites. Transfer into prepared springform pan.
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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!
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