Triple Orange Cake with Pine Nuts Recipe

Name: Triple Orange Cake with Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pine nuts; 2 1/2 cups all-purpose flour; 2 Tbs. grated orange zest; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 large oranges, peeled and coarsely chopped, seeds removed; 1 cup sugar; 6 Tbs. unsalted butter, softened; 2 whole eggs, plus 1 egg white; 1 tsp. vanilla extract; 3/4 cup low-fat buttermilk; 1/2 cup orange juice; 1/2 cup confectioners sugar; 1 Tbs. orange-flower water, optional

Servings: persons

1 cup pine nuts
2 1/2 cups all-purpose flour
2 Tbs. grated orange zest
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large oranges, peeled and coarsely chopped, seeds removed
1 cup sugar
6 Tbs. unsalted butter, softened
2 whole eggs, plus 1 egg white
1 tsp. vanilla extract
3/4 cup low-fat buttermilk
1/2 cup orange juice
1/2 cup confectioners sugar
1 Tbs. orange-flower water, optional

1
To make Cake: Preheat oven to 350F.
2
Spread pine nuts on baking sheet, and toast 5 minutes, or until golden brown.
3
Cool.
4
Coat 9-inch springform pan with cooking spray.
5
Combine flour, zest, baking powder, baking soda, and salt in bowl.
6
Pulse oranges and 1/2 cup pine nuts in food processor until chopped.
7
Cream sugar and butter with electric mixer.
8
Beat in eggs, egg white, and vanilla.
9
Alternate adding flour mixture and buttermilk, beating between additions until smooth.
10
Beat in orange mixture.
11
Spread in prepared pan and bake 45 minutes, or until toothpick inserted in center comes out clean.
12
To make Syrup: Bring juice and confectioners sugar to a boil in saucepan.
13
Simmer 3 minutes, or until thick.
14
Stir in orange-flower water, if desired.
15
Poke holes in top of cake with toothpick.
16
Brush with Syrup.
17
Sprinkle with remaining 1/2 cup pine nuts.
18
Cool in pan, then unmold.

2497

kcal

Calories

203

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup pine nuts, 2 1/2 cups all-purpose flour, 2 Tbs. grated orange zest, 1 1/2 tsp. baking powder, and more.

Yes, Triple Orange Cake with Pine Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Orange Cake with Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions