Pistachio and Almond Cake with Orange Salad
Delight your taste buds with this luxurious Pistachio and Almond Cake with Orange Salad—a dessert that balances nutty richness with zesty citrus vibrance. This moist and tender cake is made with ground almonds, finely pulsed pistachios, and a hint of orange zest, creating a delightful base that's as aromatic as it is flavorful. The cake is beautifully complemented by a refreshing orange salad, drizzled with honey and sprinkled with fresh mint leaves, adding brightness and an elegant visual touch. Perfect for special occasions or as an indulgent treat, this recipe comes together with simple pantry staples in just an hour. Whether served as a dessert centerpiece or paired with a cup of tea, this nutty, citrus-infused creation is sure to impress. Keywords: pistachio almond cake, orange salad, citrus desserts, nutty cake recipes, easy special occasion desserts.
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Recipe Information
Ingredients
- 150 g Unsalted butter
- 200 g Caster sugar
- 3 large Eggs
- 150 g Ground almonds
- 75 g Shelled pistachios
- 75 g All-purpose flour
- 1 tsp Baking powder
- 1 orange Orange zest
- 0.5 tsp Salt
- 3 large Oranges
- 2 tbsp Honey
- 8 leaves Fresh mint leaves
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) round cake tin with parchment paper.
Using a food processor, pulse the shelled pistachios until finely ground but not a paste. Set aside.
In a large bowl, cream the butter and caster sugar together until pale and fluffy using an electric hand mixer or a stand mixer.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, combine the ground almonds, ground pistachios, flour, baking powder, orange zest, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until well combined. Do not overmix.
Pour the batter into the prepared cake tin and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the orange salad. Peel the oranges, removing all the white pith, and cut them into thin slices or segments.
Arrange the orange slices on a serving plate and drizzle with honey.
Finely chop the fresh mint leaves and sprinkle over the orange salad.
Slice the cooled cake and serve with the fresh orange salad for a delightful combination of flavors and textures.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 35.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
