Gluten-Free Toasted Pistachio Cake with Blood Orange Sauce

Indulge in the delightful combination of toasted pistachios and tangy blood orange in this gluten-free cake. The nutty flavor of pistachios complements the citrusy sweetness of the blood orange sauce perfectly, making it a truly memorable dessert for any occasion.

Ingredients:

• 1 cup pistachios, shelled and toasted
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or dairy-free alternative
• 1/4 cup blood orange juice
• 2 tablespoons honey
• Zest of 1 blood orange

Instructions:

Set the oven to 350F 175C and heat it up

A 9-inch round cake pan should be greased and floured

Pulse the toasted pistachios in a food processor until they are very small

Grind the pistachios and mix them with the almond flour, gluten-free all-purpose flour, baking powder, and salt in a bowl

Put away

Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Gradually add the dry ingredients to the wet ones, mixing each time with milk until everything is well mixed

The batter should be poured into a cake pan that has been prepared

Use a spatula to smooth the top

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Make the blood orange sauce while the cake is in the oven

Put the blood orange juice, honey, and blood orange zest in a small saucepan

Bring to a simmer over medium-low heat

Cook for 5 to 7 minutes, or until the mixture gets a little thicker

Take the cake out of the oven and let it cool for 10 minutes in the pan

After that, move it to a wire rack to cool completely

Serve the cake sliced and drenched in the blood orange sauce