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
Scale
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