The Anti-Inflammatory Flourless Orange Pistachio Cake has a moist texture. We prepare this flourless cake with whole oranges, shelled pistachios, eggs, honey or maple syrup, vanilla extract, cinnamon, turmeric, ginger, baking powder, sea salt, and fresh orange zest. This flourless cake contains approximately 255 calories and 16 g net carbs. We prepare this flourless cake in just 1 hour and 10 minutes. The Anti-Inflammatory Flourless Orange Pistachio Cake is perfect for brunches, afternoon tea, healthy dessert tables, holiday gatherings, special celebrations, and wholesome family treats. You can serve this flourless cake with Greek yogurt or a warm cup of golden milk.
STATS:
- Course: Dessert, Snack
- Calories: 255 kcal
- Diet: Anti-Inflammatory
- Prep Duration: 20 minutes
- Cuisine: Anti-Inflammatory
- Overall yields: 10 slices
- Cook Duration: 50 minutes
- Serving Size: 1 slice
- Overall Duration: 1 hour 10 minutes
INGREDIENTS:
- 2 whole oranges
- 1½ cups pistachios
- 6 large eggs
- ½ cup honey
- Vanilla extract, one tsp.
- One tsp. cinnamon
- ½ teaspoon turmeric
- ½ tsp. ginger
- One teaspoon of baking powder
- ¼ tsp. sea salt
- One tbsp. orange zest
- Pistachios, two tbsp.
- One tbsp. honey
INGREDIENT NOTES:
WHOLE ORANGES:
- We use whole oranges, as they provide moisture and a fresh citrus flavor. You can replace them with mandarins, clementines, or Meyer lemons.
HONEY:
- We use honey, as it naturally sweetens the cake. You can replace it with maple syrup, date syrup, or coconut nectar.
VANILLA EXTRACT:
- We use vanilla extract, as it enhances the overall flavor.
CINNAMON:
- We use ground cinnamon, as it adds warmth and antioxidants. You can replace it with Ceylon cinnamon, nutmeg, or cardamom.
TURMERIC:
- We use ground turmeric, as it provides natural anti-inflammatory benefits. You can substitute it with fresh grated turmeric or simply omit it.
GINGER:
- We use this element because it helps with digestion and gives a subtle spiciness. You can replace it with fresh ginger or cardamom.
BAKING POWDER:
- We use baking powder, as it helps the cake rise.
INSTRUCTIONS:
- Warm the oven to 175°Celcius and coat a cake pan.
- Include the oranges in water and boil them till tender, for almost forty minutes.
- Eliminate seeds and mix into a smooth purée.
- Blend the pistachios into a fine meal and whip the eggs till frothy.
- Stir the orange zest, honey, salt, vanilla, baking powder, orange puree, ginger, cinnamon, and turmeric.
- Whisk in the ground pistachios and spread the batter in a cake pan.
- Add the chopped pistachios to the surface as a garnish.
- Bake for almost fifty minutes.
- And then cool in the pan for almost fifteen minutes.
- We drizzle the honey and then serve this flourless cheesecake.
TIPS:
- You may toast the pistachios for additional flavor.
- We boil the oranges to eliminate the bitterness.
- Grind the oranges till they are smooth.Use room-temperature eggs.
SERVING SUGGESTIONS:
DAIRY:
- Greek yogurt
- Cottage cheese
- Ricotta
- Whipped cream
FRUITS:
- Mixed berries
- Orange slices
- Pomegranate seeds
- Kiwi slices
DRINKS:
- Green tea
- Chamomile tea
- Golden milk
- Black coffee
TOPPINGS:
- Chopped pistachios
- Orange zest
- Coconut flakes
- Fresh mint
STORAGE INFORMATION:
FRIDGE:
- Put this flourless cheesecake in a closed box and stock it for at least five days.
FREEZER:
- Tightly cover the separate slices and store for approximately 90 days.
FAQs:
Will we prepare this flourless cheesecake by omitting the honey?
- Yes, you could make this flourless cheesecake with date syrup or maple syrup.
May we prepare this flourless cheesecake earlier?
- Yes, you can make this flourless cheesecake beforehand, chill it, & then serve it.
NUTRITIONAL FACTS:
Calories: 255 kcal
Sodium: 145 mg
Net Carbs: 16 g
Fiber: 4 g
Sugar: 12 g
Proteins: 9 g
Fats: 17 g
Serving Size: 1 slice
Total Carbs: 20 g
