Flourless Orange, Pistachio, and Almond Cake Recipe
Get ready to fall in love with the vibrant flavors and moist, tender crumb of this Flourless Orange, Pistachio, and Almond Cake. This is not just any dessert—it’s a celebration of citrusy brightness, nutty richness, and the kind of effortless elegance that makes it perfect for both special occasions and everyday treats. With every bite, you’ll taste the sunny zest of whole oranges, the delicate sweetness of almonds, and the subtle crunch of pistachios, all coming together in a gluten-free cake that’s as gorgeous as it is delicious.
Ingredients You’ll Need
This Flourless Orange, Pistachio, and Almond Cake comes together with a handful of ingredients, each one playing a crucial role in creating the cake’s unforgettable flavor and irresistible texture. Simple to source, yet absolutely essential, these ingredients are the secret to making this cake truly shine.
- Oranges (2 large, preferably seedless): Simmered whole and puréed, oranges infuse the cake with intense citrus flavor and moisture.
- Eggs (6 large): Provide structure and richness, ensuring the cake stays light and fluffy.
- Granulated sugar (1 cup): Adds just the right amount of sweetness to balance the citrus and nuts.
- Almond meal (1 1/4 cups): Finely ground almonds create a naturally gluten-free base and a wonderfully tender crumb.
- Finely ground pistachios (3/4 cup, unsalted, shelled): Bring a nutty depth and a hint of color that makes every slice a little celebration.
- Baking powder (1 teaspoon): Lifts the cake for a light and airy texture.
- Ground cardamom (1/2 teaspoon, optional): Offers a fragrant, subtly spiced note that pairs beautifully with orange and pistachio.
- Salt (1/4 teaspoon): Balances flavor and heightens the sweetness of the cake.
- Powdered sugar (for dusting): Adds a pretty, sweet finish—just before serving.
- Nonstick spray or butter (for greasing the pan): Ensures the cake releases cleanly, so every slice comes out perfectly.
How to Make Flourless Orange, Pistachio, and Almond Cake
Step 1: Simmer and Purée the Oranges
Start by placing your whole oranges in a pot of water and bringing it to a boil. Once it’s bubbling, reduce the heat and let the oranges simmer gently for 1.5 to 2 hours. This step is essential—the long simmer softens the skins and flesh, mellowing the bitterness and turning the oranges sweet, fragrant, and easy to blend. Drain and let them cool completely before proceeding. Once cool, quarter the oranges, remove any seeds, and blend everything (peel included) into a smooth purée. The result is a deeply flavorful and aromatic base for your Flourless Orange, Pistachio, and Almond Cake.
Step 2: Prep the Pan and Oven
While the oranges are cooling, preheat your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it thoroughly with nonstick spray or butter. For extra insurance (and easy cake removal), line the bottom with a circle of parchment paper. This simple prep step will help your cake release flawlessly once baked.
Step 3: Whisk Eggs and Sugar
Crack the six eggs into a large mixing bowl and add the granulated sugar. Whisk vigorously until the mixture is pale, thick, and fluffy—this usually takes a few minutes by hand, or even less with an electric mixer. This aeration creates a light, tender crumb in your Flourless Orange, Pistachio, and Almond Cake.
Step 4: Combine Wet and Dry Ingredients
Stir the cooled orange purée into your egg mixture, blending until smooth and well combined. Next, gently fold in the almond meal, ground pistachios, baking powder, cardamom (if using), and salt. Take care not to overmix; just stir until everything is evenly incorporated. The batter will be thick, golden, and fragrant.
Step 5: Bake the Cake
Pour the batter into your prepared cake pan and smooth the top with a spatula. If you like extra crunch and color, sprinkle a tablespoon of chopped pistachios over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The top will turn a lovely golden brown and the kitchen will smell absolutely irresistible.
Step 6: Cool, Dust, and Serve
Once baked, let the cake cool in the pan for 15 minutes. Carefully turn it out onto a wire rack and let it cool completely. Just before serving, dust the top with powdered sugar for a simple, elegant finish. Now your Flourless Orange, Pistachio, and Almond Cake is ready to slice and enjoy!
How to Serve Flourless Orange, Pistachio, and Almond Cake
Garnishes
The beauty of this cake is that it looks stunning with minimal effort. A generous dusting of powdered sugar is classic, but you can also scatter a handful of chopped pistachios or a few edible flowers on top for a truly show-stopping presentation. Thin slices of orange or a little orange zest add a hint of color and a burst of fresh aroma.
Side Dishes
This cake pairs beautifully with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a spoonful of Greek yogurt for a creamy contrast. For a Mediterranean-inspired touch, serve with fresh berries or a drizzle of honey alongside your Flourless Orange, Pistachio, and Almond Cake.
Creative Ways to Present
Try serving individual wedges with a scoop of pistachio gelato for an elegant plated dessert, or cut the cake into small squares for a sweet addition to a brunch spread. For a festive look, arrange slices on a platter with candied orange peel and a scattering of whole pistachios. This Flourless Orange, Pistachio, and Almond Cake shines in both simple and elaborate presentations.
Make Ahead and Storage
Storing Leftovers
One of the best things about this cake is how well it keeps. Simply cover the cooled cake tightly with plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen and improve overnight, making it a fantastic make-ahead dessert.
Freezing
If you’d like to save some for later, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to two months. Thaw in the refrigerator or at room temperature before serving.
Reheating
To enjoy your Flourless Orange, Pistachio, and Almond Cake warm, simply pop a slice in the microwave for 10–15 seconds, or gently warm in a low oven. This brings out the cake’s fragrant citrus notes and makes the crumb wonderfully tender.
FAQs
Can I use another citrus fruit instead of oranges?
Yes, you can experiment with other citrus fruits like mandarins or clementines for a slightly different flavor profile. Just be sure to adjust for sweetness and bitterness, as some citrus varieties can be more tart or have thicker peels.
Is almond meal the same as almond flour?
Almond meal and almond flour are very similar and often interchangeable in this recipe. Almond meal is made from whole almonds (with skins), while almond flour is usually made from blanched almonds. Both will work, but almond meal will add a bit more texture.
What if I don’t have ground pistachios?
No problem! You can grind your own pistachios in a food processor until finely ground, or substitute with extra almond meal if pistachios are unavailable. The cake will still be delicious, though pistachios add a unique flavor and color.
Can this cake be made in advance?
Absolutely! In fact, Flourless Orange, Pistachio, and Almond Cake tastes even better the next day as the flavors meld and the texture becomes even more tender. Just store it well and dust with powdered sugar right before serving.
Is this cake suitable for people with gluten intolerance?
Yes, this cake is naturally gluten-free since it uses almond meal and pistachios instead of wheat flour. Always check your baking powder and other ingredients to ensure they’re certified gluten-free if you’re serving someone with celiac disease.
Final Thoughts
If you’re searching for a cake that’s as beautiful as it is delicious, look no further than this Flourless Orange, Pistachio, and Almond Cake. Its bright, nutty, and moist crumb makes every bite a moment to savor. Give this recipe a try—you’ll be amazed at how quickly it becomes a beloved favorite in your home.
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Flourless Orange, Pistachio, and Almond Cake Recipe
- Total Time: 3 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Flourless Orange, Pistachio, and Almond Cake is a moist, flavorful Mediterranean dessert made with whole boiled oranges, ground almonds and pistachios, and lightly spiced with cardamom. Naturally gluten-free and vegetarian, the cake offers a bright citrus aroma with a nutty texture and is perfect for special occasions or any time you want a unique, wholesome treat.
Ingredients
Fruits and Eggs
- 2 large oranges (preferably seedless)
- 6 large eggs
Dry Ingredients
- 1 cup granulated sugar
- 1 1/4 cups almond meal (finely ground almonds)
- 3/4 cup finely ground pistachios (unsalted, shelled)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom (optional)
- 1/4 teaspoon salt
Other
- Powdered sugar (for dusting)
- Nonstick spray or butter (for greasing the pan)
Instructions
- Boil Oranges: Place the whole oranges in a pot of water, bring it to a boil, then reduce to a simmer and cook for 1.5 to 2 hours until the oranges are very soft. Drain and allow them to cool completely.
- Prepare Orange Purée: Once cooled, cut the oranges into quarters and remove any seeds. Blend the entire oranges including the peel into a smooth purée using a food processor or blender.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with nonstick spray or butter and line the bottom with parchment paper.
- Mix Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy, creating a smooth texture that helps the cake rise.
- Add Orange Purée: Stir the orange purée into the egg and sugar mixture until fully combined.
- Fold in Dry Ingredients: Gently fold in the almond meal, ground pistachios, baking powder, optional cardamom, and salt until everything is well incorporated without overmixing the batter.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Dust the top with powdered sugar just before serving for an elegant finish.
Notes
- This cake is naturally gluten-free and becomes more flavorful the day after baking, making it perfect to prepare in advance.
- Store the cake at room temperature covered to maintain its moisture and texture.
- For extra crunch and visual appeal, reserve a tablespoon of chopped pistachios and sprinkle them on top before baking.
- Prep Time: 20 minutes (plus 2 hours boiling oranges)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg
