If you dream of a cake that bursts with bright citrus flavor, cradled in a moist, nutty crumb, then the Flourless Orange, Pistachio, and Almond Cake belongs at the center of your table. This Mediterranean-inspired beauty is a true celebration of sunshine: whole boiled oranges lend a luscious texture and perfume, while almond meal and pistachios add complexity, gorgeous color, and a tender bite. Each slice glows with natural sweetness and just a hint of aromatic spice—what’s more, it’s gluten-free and elegant enough for special occasions or cozy enough for a humble afternoon treat.
Ingredients You’ll Need
What I absolutely love about the Flourless Orange, Pistachio, and Almond Cake is how it transforms humble pantry staples into such spectacular results. Each ingredient shines here, thoughtfully chosen to create a perfectly balanced cake that’s easy enough for a baker of any skill level.
- Oranges (2 large, seedless): Using whole oranges, peel and all, gives the cake its signature moist texture and deeply fragrant flavor.
- Eggs (6 large): These bind the cake and create an airy, delicate crumb while ensuring richness.
- Granulated Sugar (1 cup): Just enough to sweeten and highlight the natural flavors without overpowering the citrus.
- Almond Meal (2 cups): Finely ground almonds lend a wonderful nutty depth and keep things gluten-free.
- Shelled Unsalted Pistachios (1/2 cup, finely ground): These add color, crunch, and a uniquely buttery flavor that pairs beautifully with orange.
- Baking Powder (1 teaspoon, gluten-free if needed): Lifts the cake just enough to keep it from feeling dense.
- Ground Cardamom (1/2 teaspoon, optional): For a whisper of exotic warmth, cardamom elevates the entire experience.
- Salt (1/4 teaspoon): A small but crucial pinch to bring all the flavors into perfect harmony.
- Powdered Sugar & Chopped Pistachios (for garnish, optional): A final snowy dusting and a sprinkle of green make the cake look as vibrant as it tastes.
How to Make Flourless Orange, Pistachio, and Almond Cake
Step 1: Simmer and Puree the Oranges
Place the whole oranges in a pot, cover with water, and bring it up to a boil. Don’t peel them—you’re using the whole fruit! Simmer gently for about an hour, topping off with extra water as needed to keep them submerged. Once the oranges are fork-tender, drain and let them cool completely before moving on. When they’re ready, quarter the fruit, remove any rogue seeds, and puree in a blender or food processor until silky smooth. This step infuses the cake with unmatched citrus fragrance!
Step 2: Prepare the Cake Pan and Oven
While your oranges cool, heat your oven to 350°F (175°C) and ready your 8-inch round cake pan. Grease the pan well, then line the bottom with parchment paper for stress-free removal. These extra few minutes make a world of difference for a pristine presentation and effortless slicing.
Step 3: Whip the Eggs and Sugar
In a large bowl, whisk or beat the eggs and granulated sugar together until the mixture is light in color and fluffy in texture. This process creates lift and helps the cake stay featherlight despite being flourless. Don’t skimp here—your arms (or your mixer) will thank you!
Step 4: Blend and Fold in the Dry Ingredients
Stir the cooled orange puree right into your whipped egg mixture. Next, add the almond meal, finely ground pistachios, baking powder, cardamom (if you love a hint of spice), and salt. Mix gently but thoroughly, ensuring everything is evenly incorporated for a beautifully uniform crumb.
Step 5: Bake the Cake
Pour the batter into your lined cake pan, smoothing the top with a spatula. Bake on the center rack for 45 to 50 minutes—your kitchen will smell amazing! Begin testing with a toothpick at around 45 minutes; it should emerge clean from the center. Allow the cake to cool in the pan for 10 minutes before inverting it onto a rack to cool fully.
Step 6: Decorate and Enjoy
Once fully cooled, dust the Flourless Orange, Pistachio, and Almond Cake with a flurry of powdered sugar and a sprinkle of chopped pistachios. This not only adds a beautiful garnish, but also amplifies both the sweetness and that delightful nutty crunch.
How to Serve Flourless Orange, Pistachio, and Almond Cake
Garnishes
For a classic touch, nothing beats a snowy sprinkle of powdered sugar and a handful of vibrant, chopped pistachios atop your Flourless Orange, Pistachio, and Almond Cake. If you’re feeling extra festive, add some edible flowers or a twist of candied orange peel—your guests will swoon!
Side Dishes
Serve each slice with a dollop of creamy Greek yogurt or a cloud of softly whipped cream to add gentle tang and extra decadence. If you’re enjoying the cake after a hearty meal, a simple espresso or fresh mint tea alongside balances the sweetness beautifully.
Creative Ways to Present
Turn the Flourless Orange, Pistachio, and Almond Cake into parfaits by layering cubes of the cake with citrusy whipped cream in glasses—perfect for a show-stopping dinner party ending. For a brunch, serve petite wedges with vanilla yogurt and fresh berries, or cut into cubes for colorful dessert trays.
Make Ahead and Storage
Storing Leftovers
Your leftover Flourless Orange, Pistachio, and Almond Cake will stay moist and flavorful when covered and stored at room temperature for up to three days. If your kitchen is particularly warm or humid, pop it in the fridge to keep those nutty flavors and tender texture at their best.
Freezing
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then again in foil for extra protection. It will keep its deliciousness for up to two months—just defrost overnight in the fridge before serving! This way, a taste of sunshine is always just a reach away.
Reheating
If you crave a warm slice, gently reheat an individual piece in the microwave for 10–15 seconds, or cover and warm in a low oven (300°F/150°C) until just heated through. This brings back that fresh-baked aroma and makes the cake even more irresistible.
FAQs
Can I make this Flourless Orange, Pistachio, and Almond Cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors deepen. Bake it a day ahead and leave it covered at room temperature; garnish right before serving for freshest results.
Is it possible to substitute the nuts in this recipe?
You can swap out pistachios for hazelnuts or cashews if needed, but keep the almond meal for essential flavor and structure. Nut flours can vary, so make sure they’re finely ground for the best texture.
How do I make sure my cake is moist?
Allowing the oranges to simmer until very soft (about an hour) and pureeing them well is key. This keeps the cake tender and full of bright citrus notes—don’t rush that step!
Can I use blood oranges or another type Dessert
Blood oranges make for a stunning, slightly more tart version of this cake. Meyer lemons can also be fun, though you may want a touch more sugar to balance their zippy bite.
Does this Flourless Orange, Pistachio, and Almond Cake work for special diets?
Yes! It’s naturally gluten-free and vegetarian, and can be enjoyed by most guests. Always check that your baking powder is gluten-free and remind guests of the nuts if allergies are a concern.
Final Thoughts
Whether you need a show-stopping dessert for guests or a comforting treat to enjoy at home, the Flourless Orange, Pistachio, and Almond Cake truly delivers on both flavor and charm. I hope you’ll fall in love with its irresistible aroma, vibrant taste, and fuss-free preparation. Go ahead—give it a try and make it your new go-to citrus cake!
Print
Flourless Orange, Pistachio, and Almond Cake Recipe
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich flavors of this Flourless Orange, Pistachio, and Almond Cake. This Mediterranean-inspired dessert is moist, gluten-free, and bursting with citrus and nutty goodness.
Ingredients
Oranges:
2 large oranges (preferably seedless)
Eggs:
6 large eggs
Sugar:
1 cup granulated sugar
Almond Meal:
2 cups almond meal (finely ground almonds)
Pistachios:
1/2 cup shelled unsalted pistachios finely ground
Baking Powder:
1 teaspoon (gluten-free if needed)
Cardamom:
1/2 teaspoon ground cardamom (optional)
Salt:
1/4 teaspoon
Garnish:
powdered sugar and chopped pistachios (optional)
Instructions
- Boil and Puree Oranges: Boil whole oranges for 1 hour, cool, remove seeds, and blend into a puree.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment.
- Mix Batter: Beat eggs and sugar, then add orange puree, almond meal, pistachios, baking powder, cardamom, and salt.
- Bake: Pour batter into pan and bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan, then transfer to a rack. Dust with powdered sugar and pistachios before serving.
Notes
- This cake is naturally gluten-free and stays moist from the boiled oranges.
- Enhance with Greek yogurt or whipped cream for added richness.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes (plus 1 hour boiling time)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
