Pistachio Orange Torte by Chef Gerald Hirigoyen

Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Yield 1 Cake: serves 10-12 10 Cakes: serves 100-120
Butter, unsalted 250 g 2500 g 20.83 % 56.82 %
Sugar, granulated 220 g 2200 g 18.33 % 50.00 %
Eggs, whole 90 g 900 g 7.50 % 20.45 %
Orange, zest 20 g 200 g 1.67 % 4.55 % One large orange equals about 20 g of zest
Flour, All-purpose 125 g 1250 g 10.42 % 28.41 %
Salt 5 g 50 g 0.42 % 1.14 %
Baking powder 5 g 50 g 0.42 % 1.14 %
Flour, pistachio 315 g 3150 g 26.25 % 71.59 %
Sugar, powdered 120 g 1200 g 10.00 % 27.27 %
Egg, whites 35 g/ml 350 g/ml 2.92 % 7.95 % One large egg yields 35 g/ml of egg white
Lemon, juice 15 g 150 g 1.25 % 3.41 %
Total 1200 g 12000 g 100.00 % 273.73 %


Preheat oven to 190⁰C. Butter and flour one 23 cm silicon cake mold. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, add the egg and beat until the texture is smooth, creamy and uniform, about 2-3 mins. Stir in the orange zest.
Combine the pistachio flour, salt, baking soda and baking powder in a small bowl before adding to the batter. Continue mixing until well combined. Pour the batter into the prepared cake mold and smooth it over evenly with a pastry spatula. Place in the pre-heated oven to bake for approximately 60 minutes. Remove torte from the oven and allow to cool before un-molding it onto a cooling rack.
To glaze the torte, combine the powdered sugar, egg white and lemon juice in a small bowl, stirring vigorously until it achieves a creamy consistency. Pour the glaze all over the top of the cake (which is on the cooling rack, over the sheet pan to catch the dripping glaze). Refrigerate until the glaze sets.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!