Orange Rosemary Pistachio Cake

Prep: 15 mins
Cook: 150 mins
Servings: 12
Orange Rosemary Pistachio Cake

Orange Rosemary Pistachio Cake is your new flourless orange cake go-to. Combining fruit and herbs is the latest thing in the foodie scene and this cake harnesses all of the best flavours.



  • 2 oranges
  • ¾ cup shelled pistachios
  • 5 cm sprig rosemary, leaves removed
  • 5 extra large eggs
  • 1 cup CSR Caster Sugar
  • 1½ cups almond meal
  • 1 tsp baking powder

To Decorate:

  • Orange slices
  • Rosemary sprigs


  1. Place oranges into a saucepan and cover with water. Place over a high heat until boiling, then reduce to a simmer and cook partially covered for 1½ hrs. Remove from water and set aside until cool enough to handle.
  2. Pre-heat oven to 160°C fan-forced. Grease and line a 20cm springform pan.
  3. Place pistachios and rosemary leaves in the bowl of a food processor. Pulse until coarse crumbs have formed. Set aside.
  4. Cut oranges into quarters and place in the bowl of a food processor and pulse until it’s a smooth puree.
  5. Place eggs and sugar into the bowl of an electric mixer. Beat for several minutes until pale and creamy. Fold in the almond meal and baking powder, followed by the oranges and pistachios.
  6. Pour into pan and decorate the top with some orange slices and rosemary sprigs. Bake for 1 hr and allow to cool in pan for 15 mins, before removing to a cooling rack to cool completely.