Flourless Orange Pistachio Syrup Cake

Instructions

1. Prepare the oranges: Place the whole oranges (peel and all) in a saucepan, cover with water, and bring to a boil. Simmer gently for 1½ to 2 hours until completely soft. This step intensifies their natural sweetness and makes them blendable. Drain and allow to cool completely. Once cool, cut open to remove any seeds, then blend the entire oranges — peel, pulp, and all — into a smooth purée.
2. Preheat the oven and prepare the tin: Preheat your oven to 170°C (340°F). Grease a 23cm (9-inch) round springform tin and line the base with parchment paper for easy release.
3. Beat the eggs and sugar: In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer until pale, thick, and slightly foamy — about 2–3 minutes. This aeration helps lift the dense almond-based batter.
4. Combine dry ingredients: In a separate bowl, mix the ground almonds and baking powder. Stir in the chopped pistachios, reserving a small handful for garnish if desired.
5. Mix the batter: Add the orange purée and vanilla extract to the egg mixture, stirring gently to combine. Fold in the almond-pistachio mixture until just incorporated. The batter will be thick and golden, speckled with green pistachios and flecks of orange peel.
6. Pour and smooth: Pour the batter into the prepared tin and level the top with a spatula. Tap the tin lightly on the counter to release any air bubbles.
7. Bake: Bake for 45–55 minutes, or until the cake is golden on top and a skewer inserted into the center comes out clean or with moist crumbs. If the top begins to brown too quickly, tent loosely with foil during the last 15 minutes.