Flourless Orange, Pistachio, and Almond Cake Recipe

Introduction

This flourless orange, pistachio, and almond cake is a vibrant and moist dessert bursting with citrus flavor and nutty richness. Perfect for those avoiding gluten, it combines boiled oranges with ground almonds and pistachios for a naturally sweet and dense treat. Serve it plain or with a dollop of whipped cream for a delightful finish.

Ingredients

• 2 medium oranges (about 400 g), boiled and pureed
• 150 g almond meal
• 100 g shelled pistachios, finely ground
• 6 large eggs
• 200 g granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Optional garnish: chopped pistachios or powdered sugar

Instructions

1. Step 1: Preheat your oven to 170°C (340°F). Line the base of a 23 cm (9 inch) springform pan with parchment paper and lightly grease the sides.
2. Step 2: Place the oranges in a pot, cover with water, and simmer gently for 60 minutes. Drain and cool them, then remove any seeds and puree the oranges until smooth.
3. Step 3: In a large bowl, whisk together the eggs and sugar until pale and slightly thickened. Stir in the orange puree until fully combined.
4. Step 4: In a separate bowl, mix the almond meal, finely ground pistachios, baking powder, and salt. Fold this dry mixture into the wet mixture just until combined.
5. Step 5: Pour the batter into your prepared pan, smooth the top, and gently tap the pan to release any air bubbles.
6. Step 6: Bake for 50 to 60 minutes, or until the top is set and a skewer inserted into the center comes out clean. If the cake browns too quickly, tent it with foil.
7. Step 7: Let the cake cool in the pan for 10 minutes before releasing the springform. Transfer it to a wire rack to cool completely.
8. Step 8: Dust the cooled cake with powdered sugar or sprinkle chopped pistachios before slicing. Enjoy it plain or with yogurt or lightly sweetened whipped cream.

Tips & Variations

• Lightly toast the pistachios before grinding for a deeper, richer flavor.
• Add the zest of one extra orange to the batter for a stronger citrus aroma.
• If using a different pan size, start checking the cake’s doneness earlier and adjust baking time accordingly.
• For a lighter crumb, separate the eggs and gently fold whipped egg whites into the batter.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. This cake also freezes well; thaw overnight in the fridge. Reheat gently in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This cake is designed to be flourless to keep its moist texture and nutty taste. Using regular flour will change the texture and density, so it’s best to stick to almond meal and pistachios for the authentic result.

Do I have to boil the oranges?

Yes, boiling the oranges softens them and reduces bitterness from the peel, creating a smooth, sweet puree that’s essential to the cake’s flavor and texture.

Flourless Orange, Pistachio, and Almond Cake Recipe

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★★★★★

4.5 from 89 reviews

This Flourless Orange, Pistachio, and Almond Cake is a moist, naturally gluten-free dessert bursting with citrus flavor and nutty richness. Made without flour, it features pureed boiled oranges combined with almond meal and finely ground pistachios, creating a tender crumb. Lightly sweetened and baked to perfection, this cake can be enjoyed plain or garnished with chopped pistachios or powdered sugar, making it an elegant and delicious treat for any occasion.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 to 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium oranges, about 400 g, boiled and pureed
• 150 g almond meal
• 100 g shelled pistachios, finely ground
• 6 large eggs
• 200 g granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Optional Garnish

• chopped pistachios
• powdered sugar

Instructions

1. Preheat and Prepare Pan: Set the oven to 170°C (340°F). Line the base of a 23 cm (9 inch) springform pan with parchment paper and lightly grease the sides to prevent sticking.
2. Boil and Puree Oranges: Place the oranges in a pot, cover them with water and simmer gently for 60 minutes until soft. Drain and cool the oranges, then remove any seeds and puree the fruit until smooth to form the orange base for the cake.
3. Whisk Eggs and Sugar: In a large bowl, whisk the six large eggs together with the granulated sugar until the mixture becomes pale and slightly thickened, which helps create a light texture.
4. Combine Wet Ingredients: Stir the pureed oranges into the egg and sugar mixture until evenly combined, incorporating the citrus flavor throughout the batter.
5. Mix Dry Ingredients: In a separate bowl, combine the almond meal, finely ground pistachios, baking powder, and sea salt. This mixture provides the structure and nutty flavor of the cake.
6. Fold Dry Into Wet Mixture: Carefully fold the dry ingredients into the wet orange mixture until just combined to maintain the lightness of the batter without overmixing.
7. Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Lightly tap the pan to release any trapped air bubbles. Place in the preheated oven and bake for 50 to 60 minutes, or until the top is set and a skewer inserted in the center comes out clean. Tent the cake with foil if it browns too quickly.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before releasing the springform sides. Transfer the cake to a wire rack to cool completely, ensuring it sets perfectly.
9. Garnish and Serve: Before slicing, dust the top with powdered sugar or scatter chopped pistachios as a garnish. Serve plain, or optionally with yogurt or lightly sweetened whipped cream for an enhanced dessert experience.

Notes

• Lightly toast pistachios before grinding for a deeper and more intense nutty flavor.
• Add the zest of one additional orange to the batter for a stronger citrus aroma and taste.
• If using a different pan size, begin checking the cake for doneness earlier than 50 minutes and adjust the baking time accordingly.
• For an extra light and airy crumb, separate the eggs and gently fold whipped egg whites into the batter.

Keywords: flourless cake, orange cake, almond cake, pistachio cake, gluten free dessert, citrus cake, nut cake