Orange and Pistachio Torte
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Poach oranges until they become a darker colour, making sure you change the water once the poaching water has been boiling for about 5 minutes. Place oranges in new water, submerged in the fridge overnight.
The recipe is vegan, gluten-free, lactose and dairy-free. It contains nuts but no added refined sugar.
Ingredients
- 5 oranges (1kg)
- 500g coconut blossom raw sugar (or brown sugar)
- 800g almond or hazelnut meal
- 150g crushed pistachios
Method
Preheat oven to 160 degrees (fan-forced).
Puree oranges and fold them through other ingredients, apart from 50g of crushed pistachios.
Poor mix in medium rectangle baking tray (40cm by 20cm), sprinkle the last of the pistachios on top.
Cook for 30 minutes in the top back part of the oven, then turn and cook for another 30 minutes.
Repeat until cooked, about 90 minutes.
