Flourless Orange, Pistachio, and Almond Cake

There’s something magical about a cake that can be as light as air yet rich in flavor, and this Flourless Orange, Pistachio, and Almond Cake is exactly that. Imagine the sweet, citrusy aroma of fresh oranges filling your kitchen, mingling with the nutty warmth of almonds and pistachios, all baked into a moist, tender crumb. This is the kind of cake that feels equally at home at a sunny afternoon tea as it does at a festive dinner table. Trust me, you’re going to love this.

Behind the Recipe

This cake was born out of a desire for something indulgent but naturally gluten-free. I remember making it for the first time during spring, when oranges were still in season but the days were just starting to warm up. It was a hit with friends who couldn’t believe it had no flour at all. The blend of pistachios and almonds gives it a depth of flavor that’s both rustic and elegant, while the orange keeps it bright and fresh.

Recipe Origin or Trivia

Flourless nut-based cakes have been part of Mediterranean and Middle Eastern baking traditions for centuries. Almond cakes in particular are common in Spanish and Italian cuisines, often paired with citrus to cut through the richness. Pistachios bring a nod to Persian flavors, where the combination of nuts and fruit is celebrated in both sweet and savory dishes. This cake is a fusion of these culinary influences, giving you a slice of history in every bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Orange, Pistachio, and Almond Cake

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

A moist, naturally gluten-free cake scented with whole oranges and enriched with ground almonds and pistachios, yielding a tender crumb, bright citrus aroma, and nutty depth.


Ingredients

Scale
  • 2 medium oranges, about 400 g, boiled and pureed
  • 150 g almond meal
  • 100 g shelled pistachios, finely ground
  • 6 large eggs
  • 200 g granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • Optional garnish: chopped pistachios or powdered sugar

Instructions

  1. Set the oven to 170°C, 340°F. Line the base of a 23 cm, 9 inch, springform pan with parchment and lightly grease the sides.
  2. Place the oranges in a pot, cover with water, and simmer gently for 60 minutes. Drain, cool, then remove any seeds and puree until smooth.
  3. In a large bowl, whisk the eggs and sugar until pale and slightly thick. Stir in the orange puree until combined.
  4. In a separate bowl, mix the almond meal, finely ground pistachios, baking powder, and salt. Fold the dry mixture into the wet mixture until just combined.
  5. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly to release air bubbles.
  6. Bake for 50 to 60 minutes until the top is set and a skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
  7. Cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
  8. Dust with powdered sugar or scatter chopped pistachios before slicing. Serve plain, with yogurt, or with lightly sweetened whipped cream.

Notes

  • Lightly toast pistachios before grinding for a deeper flavor.
  • For a stronger citrus note, add the zest of 1 extra orange to the batter.
  • If using a different pan size, start checking doneness early and adjust time as needed.
  • Separate the eggs and fold whipped whites into the batter for an extra light crumb.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 20 g
  • Sodium: 106 mg
  • Fat: 15.5 g
  • Saturated Fat: 2.1 g
  • Unsaturated Fat: 13.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3.3 g
  • Protein: 8.8 g
  • Cholesterol: 112 mg

Keywords: flourless orange cake, almond cake, pistachio cake, gluten free dessert, Mediterranean dessert, citrus cake

Why You’ll Love Flourless Orange, Pistachio, and Almond Cake

Versatile: Perfect for brunch, afternoon tea, or dessert after a formal dinner.

Budget-Friendly: Uses simple, pantry-friendly ingredients without expensive specialty flours.

Quick and Easy: Comes together in less than 20 minutes of prep time.

Customizable: Swap pistachios for hazelnuts or add spices like cardamom for a different twist.

Crowd-Pleasing: Both gluten-free and nut lovers will adore it.

Make-Ahead Friendly: Stays moist for days and flavors deepen over time.

Great for Leftovers: Delicious served cold or gently warmed the next day.

Chef’s Pro Tips for Perfect Results

Start with fresh, high-quality oranges for the best flavor.
Grind the nuts yourself for better texture, but avoid over-processing into a paste.
Allow the cake to cool completely before slicing to prevent crumbling.
Toast the pistachios lightly to enhance their flavor.
Serve with a dollop of whipped cream or yogurt for extra indulgence.

Kitchen Tools You’ll Need

Mixing bowls: For combining wet and dry ingredients.
Food processor: To grind the nuts into a fine meal.
Zester: Essential for extracting fragrant orange zest.
Springform pan: Makes it easy to release the delicate cake.
Rubber spatula: Helps fold ingredients together without deflating the batter.

Ingredients in Flourless Orange, Pistachio, and Almond Cake

The magic here is in the marriage of citrus brightness with nutty depth, creating a moist and flavorful crumb without a speck of flour.

  1. Oranges: 2 medium (about 400 g), boiled and pureed, provide sweetness, moisture, and aroma.
  2. Almond meal: 150 g, gives structure and a rich, nutty flavor.
  3. Shelled pistachios: 100 g, finely ground for color, flavor, and texture.
  4. Eggs: 6 large, provide lift and bind the ingredients.
  5. Sugar: 200 g, adds sweetness and helps achieve a tender crumb.
  6. Baking powder: 1 teaspoon, ensures a light, airy texture.
  7. Salt: 1/4 teaspoon, balances sweetness and enhances flavors.

Ingredient Substitutions

Almond meal: Ground hazelnuts.
Pistachios: Walnuts or pecans.
Sugar: Coconut sugar for a caramel-like sweetness.
Oranges: Tangerines for a slightly different citrus profile.

Ingredient Spotlight

Pistachios: Their vibrant green hue and sweet, earthy flavor add both beauty and depth to the cake.
Oranges: Provide moisture, natural sweetness, and a fragrant citrus aroma that lingers long after baking.

Instructions for Making Flourless Orange, Pistachio, and Almond Cake

Baking this cake is as enjoyable as eating it, and the aroma alone will make your kitchen feel like a little slice of heaven.

  1. Preheat Your Equipment: Set the oven to 170°C (340°F) and line a 23 cm (9-inch) springform pan with parchment paper.
  2. Combine Ingredients: Boil the oranges for 1 hour, then cool, cut, and remove seeds. Puree in a food processor until smooth. Beat eggs and sugar until pale, then fold in the orange puree, almond meal, pistachios, baking powder, and salt.
  3. Prepare Your Cooking Vessel: Lightly grease the pan and dust with almond meal to prevent sticking.
  4. Assemble the Dish: Pour batter into the prepared pan, smoothing the top with a spatula.
  5. Cook to Perfection: Bake for 50–60 minutes until a skewer inserted into the center comes out clean.
  6. Finishing Touches: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Serve and Enjoy: Garnish with extra chopped pistachios or a dusting of powdered sugar.

Texture & Flavor Secrets

The boiled oranges create a tender, almost custardy interior, while the ground nuts provide a delicate crumb. The pistachios bring a subtle crunch and an earthy sweetness, perfectly balanced by the bright, tangy orange.

Cooking Tips & Tricks

  • Lightly toast the pistachios before grinding for richer flavor.
  • For a more intense citrus taste, add extra zest from one orange.
  • Serve with Greek yogurt for a tangy contrast.

What to Avoid

  • Overbaking, which can dry out the cake.
  • Using unripe or bitter oranges.
  • Over-processing nuts into a paste, which affects texture.

Nutrition Facts

Servings: 10
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

This cake actually improves with a day’s rest, as the flavors meld and deepen. Store it at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week. It also freezes beautifully for up to 2 months. Thaw overnight before serving.

How to Serve Flourless Orange, Pistachio, and Almond Cake

Serve with a dollop of mascarpone or whipped cream, a scattering of extra pistachios, and perhaps a drizzle of honey for added shine.

Creative Leftover Transformations

Slice and toast lightly for a warm breakfast treat.
Crumble over yogurt or ice cream for a dessert parfait.
Use as a base for mini trifles with cream and berries.

Additional Tips

For a softer crumb, separate the eggs and fold in whipped whites at the end.
A pinch of cardamom or cinnamon can add a warm spice note.

Make It a Showstopper

Garnish with candied orange slices for a stunning visual effect. Dust with powdered sugar just before serving for a snowy finish.

Variations to Try

Add a tablespoon of rosewater for a floral note.
Replace pistachios with hazelnuts and add a touch of cocoa.
Top with a citrus glaze for extra shine and sweetness.

FAQ’s

1. Can I make this cake without a food processor?

Yes, but you’ll need to chop the nuts very finely and mash the oranges thoroughly.

2. Can I use bottled orange juice instead of whole oranges?

Not recommended, as the whole fruit adds unique texture and flavor.

3. How do I know when it’s baked through?

A skewer should come out clean and the top should be lightly golden.

4. Can I make this dairy-free?

Yes, the recipe contains no dairy unless you choose dairy-based garnishes.

5. Can I halve the recipe?

Yes, bake in a smaller tin and adjust baking time accordingly.

6. How long can I store it?

Up to a week refrigerated, or 2 months frozen.

7. Can I make it nut-free?

Unfortunately, nuts are integral to the texture and flavor of this cake.

8. Can I make cupcakes instead of a whole cake?

Yes, just reduce baking time to about 20–25 minutes.

9. Is it suitable for Passover?

Yes, as it contains no leavened flour.

10. Can I make it sugar-free?

Yes, use your preferred sugar substitute, though texture may vary.

Conclusion

This Flourless Orange, Pistachio, and Almond Cake is the perfect example of how a few simple ingredients can create something truly unforgettable. Moist, fragrant, and bursting with flavor, it’s a dessert you’ll want to make again and again. And let me tell you, it’s worth every bite.

Watch How to Make Flourless Orange, Pistachio, and Almond Cake

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating