I swear bulk bags of nuts are the most common stocking stuffer, right after razor blades and a new toothbrush. Now that I'm an "adult," these things couldn't be more welcome. But sometimes there are just too many nuts for eating by the handful. It's hard to keep up with the supply.

Pistachio Orange Snack Cake (Gluten Free) // Hunt & Harvest

Luckily, turning nuts into flour-like meal is easy. And turning that into cake is even easier. One bit of full-disclosure: if you have pre-shelled pistachios, please use those. The shelling was a pain.


1/2 cup butter (1 stick), softened

3/4 cup sugar

1 1/2 tablespoons orange zest (about two small oranges)

2 teaspoons vanilla extract

4 eggs

1 1/2 cups ground almonds

1 cup ground pistachios


  1. Preheat oven to 350 degrees. Liberally coat a medium loaf pan with cooking spray.

  2. Using an electric mixer, beat butter, sugar, orange zest and vanilla for at least 5 minutes- until pale and creamy. Add eggs one at a time, beating thoroughly after each addition. Fold in the ground almonds and pistachios with a spatula.

  3. Spread mixture into prepared pan. Bake for 45-55 minutes, or until a cake tester inserted into the center comes out clean. Cool completely in pan before slicing.

Adapted from Milk and Honey

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