Almond Cranberry Orange Pistachio Cake Recipe
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.
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.
