Looking for a visually stunning and delicious dessert? Check out the Almond Cranberry Orange Pistachio Cake recipe! It combines cranberries’ tartness, oranges’ sweetness, and the nuttiness of almonds and pistachios for a perfect blend of flavors and textures. Whether it’s a festive holiday treat or a special dessert for any occasion, this cake is sure to impress.
With variations that include lemon zest and almond extract, or a grain-free and dairy-free option, there’s a recipe for everyone to enjoy. So why not try your hand at making this delicious cake and impress your friends and family with your baking skills?
Key Almond Cranberry Orange Pistachio Cake Ingredients & Why
Almond flour
A gluten-free favorite in almond cranberry orange pistachio cake recipes, lending nutty richness and moisture.
Pistachios
Essential for that delightful crunch and nutty essence in almond cranberry orange pistachio cake.
Cranberries
Beloved for their tangy kick and chewy bite in almond cranberry orange pistachio cake.
Orange zest
Infuses a citrusy zest and aromatic charm into many almond cranberry orange pistachio cake recipes.
Vital for structure and moistness in almond cranberry orange pistachio cake.
Sweetens the cake, with alternatives like honey or maple syrup for refined sugar-free versions.
Baking powder
Elevates the cake by making it rise and fluffy.
Cinnamon
A beloved spice in almond cranberry orange pistachio cake recipes, adding a warm, sweet note.
Flour
Provides essential structure, often gluten-free like almond or coconut flour for a grain-free cake.
How Do You Make The Best Almond Cranberry Orange Pistachio Cake?
- Preheat oven to 170°C.
- Grease and line a 9” springform cake tin.
- Blitz pistachios in a food processor until they resemble green sand.
- Beat butter, sugar, and orange zest for 3-4 minutes until pale and fluffy. Add eggs one at a time, then fold in ground pistachios, ground almonds, flour, and baking powder.
- Gently mix in cranberries.
- Transfer cake mixture to the tin and level with a spatula.
- Bake for 50-60 minutes or until a skewer comes out clean.
- Cool cake on a rack before icing.
Pro Tips For Making Almond Cranberry Orange Pistachio Cake Recipe
- Simmer oranges: Boil oranges, puree, and add to batter for a moist, citrusy cake.
- Combine without overmixing: Add flour, sour cream, milk, cranberries, and almonds in three parts, avoiding overmixing to prevent cranberries from sinking.
- Defrost frozen cranberries: If using frozen cranberries, thaw them before using.
- Check doneness with skewer: Bake on the middle oven rack for 55-65 minutes, or 35-40 minutes for smaller cakes, until a skewer comes out clean.
- Cool in pan for 10 minutes, then invert onto a rack to cool completely. Dust with powdered sugar when cool.
- Blend sugar, lemon, and orange zest; whisk in eggs in a separate bowl.
- Line loaf pan with parchment paper for easy removal.
How to Store Almond Cranberry Orange Pistachio Cake
- For short-term storage, keep the cake covered at room temperature for up to three days.
- Opt for refrigerator storage for extended freshness. Cover the cake and place it in an airtight container to prevent drying.
- Maximize cake longevity with freezer storage. Wrap the cake in plastic and store it in an airtight container. It can stay frozen for up to two months.
Can You Freeze Almond Cranberry Orange Pistachio Cake?
Freezing almond cranberry orange pistachio cake is possible. Two search results confirm this for cranberry-containing cakes like pistachio and cranberry pound cake.
Here’s how: Cool the cake, slice it, freeze on a baking sheet until firm, then transfer to an airtight container or freezer bag for storage of up to 3 months. When serving, allow the cake to thaw at room temperature for a few hours or refrigerate overnight.
Frequently Asked Questions About Almond Cranberry Orange Pistachio Cake
Can almond cranberry orange pistachio cake be made gluten-free?
Among the search results, you can find gluten-free recipes like the grain-free orange almond cake and honey almond cake with raspberries, orange, and pistachios. These recipes substitute almond flour for wheat flour, providing a delicious alternative.
Can almond cranberry orange pistachio cake be frozen?
To preserve the best-ever orange cake recipe from your search, slice it, wrap each piece in plastic wrap followed by tin foil, and freeze for up to 3 months. Ensure to thaw it in the fridge overnight before serving.
What are some variations of almond cranberry orange pistachio cake?
Create diverse orange cakes by adding cranberries, blueberries, or nuts. The honey almond cake with raspberries, orange, and pistachios recipe also features raspberries and orange zest. Meanwhile, the cranberry Christmas cake recipe uses fresh cranberries that soften and burst while baking
Almond Cranberry Orange Pistachio Cake Recipe
Ingredients
- 125g shelled pistachios
- 250g soft unsalted butter
- 250g caster sugar
- 4 medium eggs
- 100g ground almonds
- 150g self raising flour
- 1 heaped tsp of baking powder
- 125g fresh or frozen cranberries, (defrosted if frozen)
- zest of 1 orange
For the icing:
- 100g icing sugar
- 200g cream cheese
- Zest of an orange
Instructions
- Preheat oven to 170°C.
- Grease and line a 9” springform cake tin.
- Blitz pistachios in a food processor to a sandy texture.
- Beat butter, sugar, and orange zest for 3-4 minutes until pale and fluffy. Add eggs one by one, then fold in ground pistachios, ground almonds, flour, and baking powder.
- Gently fold in cranberries.
- Transfer cake mixture to the tin, smoothing with a spatula.
- Bake for 50-60 minutes, until a skewer comes out clean.
- Cool cake on a rack before icing.
