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Orange, Almond, Pistachio & Saffron Cake

Course Dessert, Snack
Cuisine Middle Eastern
Servings 12 Servings


  • 3 organic oranges
  • 1 & 1/4 cups coconut sugar
  • 6 organic eggs
  • 2 cups blanched almond meal or almond flour
  • 1 pinch saffron threads
  • 1/2 cup pistachio kernels , chopped
  • 1 cup cream, creme fraiche or yoghurt , for serving


  • Place 2 of the oranges in a saucepan, cover with water, bring to a boil and simmer gently for 2 hours, topping up the water if necessary to keep the oranges covered.
  • Stir the saffron into 2 tablespoons of boiling water and set aside. Preheat the oven to 160C and grease a 23cm spring-form cake tin and line the base and sides with baking paper.
  • Drain the oranges and let cool a little. Remove any seeds from the oranges and then blend the whole fruit (including skins) in a food processor. Add 1 cup coconut sugar to the food processor, mix in, then add eggs, almond meal and saffron water and blend until combined.
  • Pour the mixture into the cake tin and bake for 60-80 minutes, until the cake is cooked through. Remove from the oven and let cool in the tin.
  • While cake is cooking remove the zest from the 3rd orange and cut into long, fine strips. Combine ¼ cup coconut sugar and ¼ cup water in a small saucepan and stir over a low heat until the sugar is dissolved. Add the orange zest and simmer for a couple of minutes. While the cake is still warm spoon over the zest and most of the syrup.
  • Once the cake has cooled, remove from tin and sprinkle over pistachios. Serve with cream, creme fraiche or yoghurt.
Keyword cake, flourless, Middle Eastern, orange, recipe, saffron