Introduction

This Flourless Orange Pistachio Almond Cake is a vibrant and moist treat perfect for those seeking a gluten-free dessert. Combining the natural sweetness of oranges with the rich flavors of almonds and pistachios, it’s a delightful cake that’s as unique as it is delicious.

The image shows a round, golden brown cake with a slightly crisp outer edge and a moist, dense inside. The cake has one thick layer topped with a shiny glaze that catches the light. On top of this glaze, there are two large, bright orange slices lying flat, their juicy texture visible. Scattered around the orange slices are small pieces of chopped green pistachios, adding texture and a fresh pop of color. The cake sits on a matte white plate placed on a white marbled surface, and a slice has been cut out from the cake, revealing the soft crumb inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium-sized oranges (about 350 grams total)
200 grams granulated sugar
200 grams almond meal (finely ground almonds)
100 grams shelled pistachios, finely ground
6 large eggs
1 tsp baking powder
A pinch of salt
Optional: powdered sugar for dusting
Optional: additional crushed pistachios for garnish

Instructions

Step 1: Wash the oranges thoroughly and place them in a pot with enough water to cover. Boil for about 30 minutes until soft, then let cool.
Step 2: Cut the oranges in half, remove any seeds, and blend the whole oranges (peel included) into a smooth puree using a food processor.
Step 3: Add the sugar, almond meal, ground pistachios, baking powder, and salt to the processor. Blend until well combined.
Step 4: In a large bowl, whisk the eggs until frothy. Gradually mix in the orange-nut mixture until fully incorporated into a smooth batter.
Step 5: Preheat oven to 180°C (350°F). Grease or line a 9-inch round cake pan with parchment paper.
Step 6: Pour the batter into the prepared pan and smooth the top.
Step 7: Bake for 45-50 minutes or until golden and a toothpick inserted in the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Dust with powdered sugar and garnish with crushed pistachios before serving, if desired.

Tips & Variations

For extra moisture, you can add a tablespoon of orange juice or a little orange zest to enhance the citrus flavor.
If you don’t have a food processor, finely grate the boiled orange peel and mash the oranges well before mixing.
Try substituting some pistachios with walnuts or hazelnuts for a different nutty twist.
Use organic oranges to avoid any pesticide residue on the peel since it’s included in the puree.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave for 10-15 seconds or serve at room temperature for best flavor and texture.

How to Serve

A round cake with a thick, brown, crumbly base layer and a glossy, yellow-orange fruit topping spread evenly on top. The top layer is decorated with small pieces of green and purple pistachios scattered across the surface. A small wedge has been cut out, revealing the light, moist inside of the cake. The cake sits on a white plate, and the background has a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

This recipe relies heavily on almond meal and pistachios for texture and flavor, so omitting nuts would require a different base. For a nut-free version, consider using a flour substitute and an appropriate binding ingredient, but the cake won’t have the same character.

Is this cake suitable for gluten-free diets?

Yes, this cake is naturally gluten-free since it uses almond meal and ground pistachios instead of wheat flour, making it a great option for those avoiding gluten.