Flourless Date Cardamom Pistachio Cake

MAKES ONE 10-INCH CAKE

GATHER

3 cups shelled pistachios, extra for garnish

2 cups (20 pieces) Medjool dates

1 cup brewed and cooled coffee

6 organic eggs

1 tablespoon ground cardamom

Pinch sea salt

FOR ORANGE GLAZE (OPTIONAL)

1 orange

½ cup organic confectioners’ sugar

MAKE IT

1. Preheat oven to 350ºF.

2. Grease inside of 10-inch cake pan. Line bottom of pan with parchment paper. Grease top of parchment paper for easy removal.

3. Add pistachios to food processor and process until a coarse flour forms. Note: Take care not to overprocess, or mixture will turn into nut butter.

4. Pit dates. Add to ground pistachios, along with coffee, eggs, ground cardamom, and sea salt.

5. Process mixture for 30 to 60 seconds, or until an emulsified batter forms.

6. Spread batter into greased pan. Place cake pan on baking tray and bake on center rack for 45 minutes, or until a toothpick comes out clean. Cool for 20 minutes, or until pan is no longer hot to handle.

7. Zest orange into small bowl (approximately 1 teaspoon). Squeeze 1 tablespoon of orange juice from the same orange to the zest. Stir in confectioners’ sugar to form glaze.

8. Run a paring knife around perimeter of cake to loosen edges.

9. Carefully invert cake onto a cooling rack and drizzle with orange glaze, if using. Top with extra pistachios.

GOOD TO KNOW

► Though it comes together with just a few ingredients, this cake is special enough for gatherings, birthdays, teatime, or even breakfast.

► Make sure pistachios are ground fine so that the cake holds together well. A small amount of pieces are okay.

► This cake is high in moisture, so it takes a while to set in the oven. Keep an eye on it so that it doesn’t get too dark. Bake on the oven’s center rack, and cover it with foil if it is getting too much color.

► Cardamom is a great flavor complement to dates and pistachios, but feel free to swap out for something milder, like ground cinnamon powder.