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Honey, Orange and Pistachio Cake

Servings: 16


  • 110 grams chickpeas; canned drained, rinsed and patted dried
  • 1/2 cup Coconut Flour
  • 3/4 cup Almond meal
  • 3 teaspoons Baking Powder
  • 3 Eggs seperated
  • 1/2 cup Honey
  • 1/2 cup Orange Juice freshly squeezed
  • Zest of 1 Orange
  • 1 cup Milk almond, coconut etc
  • 1/3 Cup pistachios chopped
  • Extra Honey for drizzling.


  • Preheat the oven to 175C/350F.
  • Line and grease a 20cm/8inch cake tin.
  • Combine chickpeas, coconut flour, almond meal and baking powder in a blender and blend until fine (the chickpeas will be broken down).
  • In a mixing bowl of a stand mixer with a whisk attachment fitted, whisk the egg whites on medium until medium peaks form.
  • Turn mixer off and add honey and zest and whisk on medium/high again.
  • With mixer on medium/high, add egg yolks 1 at a time.
  • Add dry ingredients and remaining wet (milk and orange juice) alternatively in 3 lots with mixer on low.
  • Beat on high for 30 seconds.
  • Pour cake mixture in prepared cake tin.
  • Sprinkle the top evenly with pistachios.
  • Bake for 40 min, or until cooked through.
  • Rest in tin before removing.
  • Can be served warm or cold and with whipped coconut cream.
  • Drizzle cake with honey before serving.