Orange Pistachio Cake (Paleo, Gluten Free)

IMG_3029 (640x427)Have you ever wondered how quickly time just seem to go by these days. So quickly that you can’t seem to catch your breath? In my teens, I had a grand plan. I wanted to graduate and find a job in my 20s. I wanted to travel and hopefully if God willing have a partner. Then along came Asher- which was of course, what we always wanted. Then it’s a matter of ….

Now what? IMG_3032 (640x427)

We are quick to reflect on our blessings. Also quick to realise that they “now what” is a reflection of our tiredness earlier in the year where we felt swamped with different commitments. Suddenly it seems that life became like a revolving door-where we just seem to go round and round in circles.

The holiday helped. More importantly we decided to take charge and make a few changes. Perhaps start my simplifying our life further. Scheduling less and less. Making time as a couple. Later in the year, there would be some work changes which would hopefully help in keeping me focus and less scattered. Tough decisions. 

Today, all I have to share is this quick and easy orange pistachio cakes. I’m using my food processor more often than none for baking these days. Giving it a few whiz and batter done. So easy! Plus I can put it all in the dish washer.IMG_3028 (640x427)

We love this easy to do tea cake and hope you do too. 

Orange Pistachio Cake with Raspberry Coconut Icing
Serves 20
This recipe makes one loaf cake and an 9 inch cake.
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Prep Time
35 min
Cook Time
50 min
Prep Time
35 min
Cook Time
50 min
  1. 2 oranges- steamed for 20 minutes. Cut into quarters
  2. 1/2 cup coconut flour
  3. 1 cup almond meal
  4. 1 cup desiccated coconut
  5. 3/4 cup pistachios
  6. 5 eggs
  7. 1/4 cup of almond or coconut milk
  8. 1 tsp bicarb soda
  9. 2 tsp baking powder
  10. vanilla
  11. cinnamon
  12. Optional: 3-4 drops of Doterra Lemon essential oils
  13. Icing
  14. 6 cacao butters
  15. 3/4 cup coconut butter
  16. 250 ml coconut milk
  17. vanilla
  18. 2-3 tbsp raspberry powder
  1. Line baking pans with baking paper. Preheat Oven 180C.
  2. Place all ingredients but pistachios and give it a whiz till it all comes together. Pour into prepared baking pan and bake for 50 minutes.
  3. Cool.
  4. Icing- melt cacao butters. Using a whisk, whisk all ingredients together. Spread on cooled cake.
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