Ingredients:

  • 2 medium oranges (about 300g / 10.5 oz total), preferably unwaxed
  • Water (enough to cover the oranges)
  • 6 large eggs, separated
  • 1 cup (200g / 7 oz) granulated sugar, plus extra for dusting
  • 1 tsp almond extract
  • 2 ½ cups (240g / 8.5 oz) almond meal/ground almonds
  • ½ cup (50g / 1.7 oz) shelled pistachios, roughly chopped
  • 1 tsp baking powder
  • Powdered sugar, for dusting (optional)
  • Orange slices, candied or fresh, for decoration (optional)

Instructions:

  1. Place oranges in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 1-1.5 hours, until very soft. Drain and let cool slightly.
  2. Cut the cooled oranges into quarters (remove any pips) and blend in a food processor until a smooth puree forms.
  3. Preheat oven to 350°F (175°C). Grease and line the base of the springform pan with parchment paper.
  4. In a large bowl, whisk together the egg yolks and sugar until pale and thick.
  5. Stir in the almond extract and cooled orange puree until well combined.
  6. In a separate bowl, combine almond meal, chopped pistachios, and baking powder.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
  8. In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.
  9. Gently fold one-third of the whisked egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be gentle to avoid deflating the egg whites.
  10. Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Cool completely on a wire rack before serving.
  12. Dust with powdered sugar and decorate with orange slices, if desired. Serve and enjoy!