Get ready to fall in love with the Flourless Orange, Pistachio, and Almond Cake—a vibrant, moist, and irresistibly nutty cake that’s as stunning to look at as it is delicious to eat. This cake is naturally gluten-free and packed with bold citrus flavor, a hint of honey sweetness, and an addictive crunch from pistachios. Whether you’re celebrating a special occasion or just want a slice of something bright and unique with your afternoon tea, this cake is a showstopper that never fails to impress.
Ingredients You’ll Need
-
Orange Preparation
- 2 whole oranges
Cake Batter
- 3 large eggs
- ⅔ cup honey
- 1 cup ground pistachios
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup fresh orange juice
Glaze
- ½ cup fresh orange juice
- 2 tablespoons honey
How to Make Flourless Orange, Pistachio, and Almond Cake
Step 1: Prepare the Oranges
Give your oranges a good rinse, then place them in a pot and cover with water. Let them gently simmer for an hour. Trust me, this is where the magic happens—the whole oranges soften and mellow, skin and all, becoming sweet and fragrant. Don’t skip this step, as it’s key for the cake’s unbeatable texture and flavor.
Step 2: Make the Orange Puree
Once your oranges are tender, drain them and transfer straight to a blender. Blend until completely smooth—no lumps! This vibrant puree is the heart and soul of your Flourless Orange, Pistachio, and Almond Cake, infusing every bite with fresh, tangy citrus.
Step 3: Preheat the Oven and Prepare the Pan
While your oranges are cooling a bit, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and grease it well so your cake slides out easily later. Lining the bottom with parchment paper never hurts, either!
Step 4: Mix the Cake Batter
In a large bowl, combine your warm orange puree with eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix until everything is smooth and evenly combined. The batter will be thick and fragrant—don’t be tempted to taste too much before it goes in the oven!
Step 5: Bake the Cake
Pour your beautiful batter into the prepared pan and smooth the top. Bake for about an hour. If the top starts to brown a little too quickly, just tent it loosely with foil. Your Flourless Orange, Pistachio, and Almond Cake is ready when a toothpick comes out clean or with just a few moist crumbs.
Step 6: Make the Glaze
While the cake bakes, make a quick glaze by simmering fresh orange juice and honey together until reduced by half. This syrupy glaze is brushed over the warm cake, soaking in and giving it an extra citrusy sheen that’s simply irresistible.
Step 7: Finish the Cake
Once the cake has cooled a bit, brush the orange-honey glaze generously over the top. Let the cake cool completely in the pan, then run a knife around the edge and release from the springform. Now comes the hardest part—waiting to slice and serve!
How to Serve Flourless Orange, Pistachio, and Almond Cake
Garnishes
A cake this gorgeous deserves a few finishing touches! Try scattering extra chopped pistachios or a dusting of powdered sugar on top for a bit of sparkle. Thin slices of candied orange or even edible flowers can make your Flourless Orange, Pistachio, and Almond Cake look straight out of a bakery window.
Side Dishes
This cake is rich enough to stand on its own, but it pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream. For something lighter, serve alongside fresh berries or a crisp fruit salad—the brightness will complement the cake’s nutty depth.
Creative Ways to Present
For a modern twist, cut the cake into small squares and serve as petit fours at a tea party. Or, layer slices with whipped cream and orange segments in a trifle dish for a spectacular dessert centerpiece. However you slice it, the Flourless Orange, Pistachio, and Almond Cake always turns heads.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, the Flourless Orange, Pistachio, and Almond Cake will keep beautifully. Store it in an airtight container at room temperature for up to three days, or pop it in the fridge for up to a week. The flavors actually deepen over time, making each bite even more delicious.
Freezing
This cake freezes like a dream. Simply wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to three months. To serve, let it thaw overnight in the fridge or at room temperature for a few hours. It’s a lifesaver for last-minute guests or when you need a sweet treat in a hurry!
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 10-15 seconds. You can also warm it in a low oven, covered with foil, for a few minutes. Just be careful not to overheat, as you want to preserve that lovely moist crumb.
FAQs
Can I use other citrus fruits instead of oranges?
Absolutely! While oranges are classic, you can try this recipe with mandarins, blood oranges, or even a mix of lemon and lime for a tangier twist. Just be sure to use the same simmering and pureeing method for the best texture.
Do I have to use a springform pan?
A springform pan makes it much easier to release the cake, but a regular 9-inch round cake pan will work in a pinch. Just be sure to line the bottom with parchment and grease the sides well to help with removal.
Is the cake very sweet?
The natural sweetness of honey and oranges means this cake is perfectly sweet but not cloying. If you like things less sweet, you can reduce the honey slightly, or serve with tangy yogurt or unsweetened whipped cream to balance it out.
Can I make this Flourless Orange, Pistachio, and Almond Cake nut-free?
Unfortunately, the nuts are crucial for both texture and flavor in this recipe. If you’re looking for a nut-free cake, you may want to explore other flourless options that rely on seeds or coconut instead.
Why simmer the whole oranges with skin on?
Simmering the whole oranges softens the peel and pith, mellowing their bitterness and intensifying the citrusy essence. This gives the Flourless Orange, Pistachio, and Almond Cake its trademark moistness, flavor, and bright color—no zesting or peeling required!
Final Thoughts
If you’re searching for a dessert that’s both stunning and simple, you have to try making this Flourless Orange, Pistachio, and Almond Cake. It’s a joy to bake and share, bursting with fresh flavors and lovely textures. Give it a go, and don’t be surprised when you’re asked for the recipe again and again!
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Flourless Orange, Pistachio, and Almond Cake Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Flourless Orange, Pistachio, and Almond Cake is a moist, naturally sweetened dessert bursting with fresh citrus flavors and nutty richness. Perfect for those seeking a gluten-free treat, this cake combines simmered whole oranges blended into the batter with the crunch of pistachios and almond flour, then finished with a luscious orange-honey glaze. Its dense yet tender texture makes it a delightful shareable dessert for any occasion.
Ingredients
Orange Preparation
- 2 whole oranges
Cake Batter
- 3 large eggs
- ⅔ cup honey
- 1 cup ground pistachios
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup fresh orange juice
Glaze
- ½ cup fresh orange juice
- 2 tablespoons honey
Instructions
- Prepare the Oranges: Rinse the whole oranges thoroughly to remove any dirt or residues. Place them in a pot and cover with water. Simmer on low heat for 1 hour to soften the oranges, making them easy to blend and infusing a deep citrus flavor.
- Make the Orange Puree: After simmering, drain the oranges and transfer them to a blender. Blend until completely smooth to create a vibrant orange puree that will form the base of the cake batter.
- Preheat the Oven: Set your oven temperature to 350°F (175°C). Grease a 9-inch springform cake pan to prevent sticking and prepare for baking.
- Mix the Cake Batter: In a large bowl, combine the fresh orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Stir or beat the mixture well until the batter is smooth and all ingredients are thoroughly incorporated.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. If the top browns too quickly during baking, cover it loosely with foil to prevent burning.
- Make the Glaze: While the cake bakes, combine ½ cup of fresh orange juice with 2 tablespoons of honey in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook until the liquid reduces by half, forming a thick glaze. Remove from heat and set aside.
- Finish the Cake: Once the cake is slightly cooled but still warm, brush the orange-honey glaze evenly over the top. Allow the cake to cool completely before removing it from the pan and serving. This step adds a sweet, glossy citrus finish that complements the nutty cake perfectly.
Notes
- Use organic oranges if possible to avoid unnecessary pesticides, especially since whole oranges are used.
- Make sure to blend the simmered oranges well to avoid any large pulp pieces in the cake batter.
- Almond flour should be finely ground for the best texture.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be served as a dessert or an elegant breakfast treat alongside tea or coffee.
- For an added crunch, garnish with chopped pistachios or slivered almonds before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
