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
Scale
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
