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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/flourless-orange-pistachio-and-almond-cake-recipe/