June - Pistachio and Orange Torta
(Serves 8–10)
June signals the shift into lighter, sunshine-filled days — and this Pistachio & Orange Torte captures that mood beautifully. With its nutty crumb and citrus perfume, it’s naturally gluten-friendly, light yet indulgent. A drizzle of orange-lemon syrup keeps it extra moist, while optional candied oranges, rose petals or chopped pistachios make it worthy of a summer celebration table.
Ingredients
For the torte
175 g ground pistachios (or blitz whole shelled pistachios until fine)
75 g fresh breadcrumbs (gluten-free works well)
150 g caster sugar
2 tsp baking powder
Finely grated zest of 2 unwaxed oranges
Finely grated zest of 1 lemon
200 ml olive oil (light or extra-virgin depending on preference)
4 medium eggs
To finish
Juice of 1 orange
Juice of 1 lemon
40 g sugar
Optional: extra pistachios, candied orange slices, rose petals for decoration
Method
Preheat the oven:
Heat oven to 180°C (160°C fan) / gas mark 4.
Grease and line a 20 cm round cake tin with baking parchment, ensuring the paper comes high up the sides to prevent sticking.
Mix dry ingredients:
In a large bowl, combine ground pistachios, breadcrumbs, caster sugar, baking powder and both citrus zests.
Combine wet ingredients:
In a separate bowl, whisk together the olive oil and eggs until smooth.
Pour into the dry ingredients and stir until fully combined.
Bake the cake:
Pour the batter into the prepared tin.
Bake for 30 minutes, then check with a skewer. If it comes out with wet batter, return to the oven for another 5–10 minutes, checking regularly.
If the top begins to brown too much, loosely cover with foil.
Make the syrup:
While the cake bakes, heat the orange and lemon juices with the sugar in a small pan over medium heat. Stir until the sugar dissolves and the liquid reduces slightly to a thin syrup.
Optional: Stir in a small handful of chopped pistachios to toast gently in the syrup.
Finish the cake:
Allow the cake to cool in the tin for 10 minutes. While still warm, poke small holes over the surface with a skewer.
Pour over the warm citrus syrup so it soaks into the cake. Leave to cool completely in the tin.
Decorate & serve:
Transfer to a serving plate. Decorate with extra pistachios, candied orange slices, or rose petals if you like.
Serve as is, or with a spoon of thick yoghurt or crème fraîche on the side.
Tips & Notes
Make ahead: The torte keeps well for 2–3 days; in fact it’s even moister on day two.
Flourless option: Skip the breadcrumbs and use 50 g extra ground pistachios + 25 g ground almonds for a denser gluten-free cake.
Syrup intensity: Add a splash of orange blossom water or rosewater to the syrup for a Middle Eastern twist.
