I first came across a version of the cake that evolved into Pistachio and Blood Orange Torte in Nigella Lawson’s HOW TO EAT. Three things grabbed me about the recipe–how simple it seemed, even for a pastry klutz like me, that it called for cooking oranges for two hours, and that it had no flour.

Two hours! Would the oranges be mush? Inquiring minds needed to know, but inquiring minds didn’t have two hours to spend watching oranges break down. Enter my friend, the pressure cooker.

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