This Flourless Orange, Pistachio, and Almond Cake is like a Mediterranean vacation on a plate! Intensely aromatic whole oranges make the crumb fragrant and unbelievably moist, while almond meal and pistachios create a lush texture and nutty richness. The result? A naturally gluten-free treat that’s golden, gorgeous, and so easy to love. Whether you serve it dusted with powdered sugar or piled high with extra pistachios, you’ll want to savor every bright, citrusy bite of this truly irresistible cake.
Ingredients You’ll Need
The ingredient list for Flourless Orange, Pistachio, and Almond Cake is refreshingly simple, but don’t let that fool you: each one plays a starring role in the flavor, texture, and unforgettable color of this cake. Here’s what you’ll need, plus tips for picking the best stuff in your kitchen or at the market.
- Oranges: Pick large, fresh, seedless oranges (Navel works beautifully!) for maximum juiciness and bold citrus perfume.
- Eggs: Six large eggs give the cake its lovely lift, keeping the crumb springy and light.
- Granulated Sugar: Just enough sweetness to balance the zestiness of the oranges and the nuttiness of the almonds and pistachios.
- Almond Meal: Finely ground almonds are the foundation here. They turn the cake super moist and fragrant—don’t swap for flour!
- Pistachios: Use unsalted, shelled pistachios and grind them finely for that signature Mediterranean flavor and that gorgeous hint of green.
- Baking Powder: Double-check for gluten-free if needed. This helps the cake rise just right without any wheat.
- Salt: A little salt makes everything pop—don’t skip it!
- Powdered Sugar (optional): A gentle dusting adds a bakery-style finish and just a touch of extra sweetness.
How to Make Flourless Orange, Pistachio, and Almond Cake
Step 1: Simmer and Puree the Oranges
Start by placing your whole, unpeeled oranges in a saucepan and covering them completely with water. Simmer gently for 1.5 to 2 hours—yes, peel and all! This might seem unusual, but cooking them whole is the secret behind the cake’s intense citrus aroma and moist crumb. Once they’re tender, drain and let them cool a bit. Halve the oranges, remove any stray seeds, and then blitz the entire thing (yes, skin included!) in a blender or food processor until totally smooth. Your house will smell like sunshine.
Step 2: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C) so it’s at the perfect baking temperature by the time you’re ready to go. Grease a 9-inch springform pan generously, then line the base with parchment paper. This ensures your Flourless Orange, Pistachio, and Almond Cake pops out easily and intact—no heartbreak when unmolding.
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar. Whisk vigorously by hand or with an electric mixer until the mixture is thick, pale, and frothy. This step gives the cake its signature airy texture. Don’t rush; a little extra whisking makes a surprisingly big difference.
Step 4: Bring the Batter Together
Now, gently fold in your cooled orange puree. Next, add the almond meal, finely ground pistachios, baking powder, and salt. With a spatula, stir until everything is thoroughly incorporated. Take your time here—you want a smooth, evenly distributed batter with bits of vibrant green pistachio peeking through.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 45 to 55 minutes. You’re looking for a deeply golden top and a skewer inserted into the center that comes out nearly clean. Check at 45 minutes—every oven’s a little different! Let the cake cool in the pan for about 10–15 minutes, then carefully run a knife around the edge and transfer it to a wire rack to cool completely.
Step 6: Decorate and Serve
When your Flourless Orange, Pistachio, and Almond Cake is completely cool, dust it with powdered sugar and shower the top with extra chopped pistachios if you like. The shiny green against the snowy sugar looks stunning and gives each bite a pop of texture and color.
How to Serve Flourless Orange, Pistachio, and Almond Cake
Garnishes
This cake is naturally gorgeous and needs very little adornment. For a classic touch, sprinkle powdered sugar generously over the top and add a handful of chopped pistachios. You can also experiment with thin strips of candied orange peel or even a dollop of lightly sweetened whipped cream for extra indulgence.
Side Dishes
Flourless Orange, Pistachio, and Almond Cake is delicious completely on its own, but if you want to create a full dessert experience, pair it with fresh berries, a scoop of vanilla gelato, or a spoonful of Greek yogurt. These sides add a cool contrast and complement the cake’s sunny flavors beautifully.
Creative Ways to Present
If you’re serving guests, cut the cake into thin wedges and arrange on a pretty platter. For parties, try cutting the cake into bite-sized squares and stacking them in cupcake liners. Or, serve with a drizzle of orange blossom honey or a few edible flowers for a really festive, Mediterranean-inspired finish!
Make Ahead and Storage
Storing Leftovers
Flourless Orange, Pistachio, and Almond Cake stays moist and flavorful for days. Store any leftover slices under a cake dome or wrapped tightly in plastic wrap at room temperature for up to 3 days. The flavors actually meld and get even better after a day, making it a great make-ahead option for parties or busy weeks.
Freezing
This cake freezes remarkably well. To freeze, cut the cooled cake into slices and wrap each piece individually in plastic wrap, then pop them in an airtight container or freezer bag. Freeze for up to one month, and simply let slices come to room temperature before serving for the same moist, zesty experience.
Reheating
If you really love your cake warm, place a slice in the microwave for about 10–15 seconds, or gently reheat in a low oven. Just be cautious not to dry it out—this cake is already super moist, so a little heat goes a long way.
FAQs
Can I make the Flourless Orange, Pistachio, and Almond Cake with other citrus fruits?
Yes! While oranges create the classic flavor, you can experiment with tangerines, blood oranges, or even Meyer lemons. Just be mindful of the tartness and adjust the sugar slightly if needed.
Do I have to use a springform pan?
A springform pan is ideal because it makes removing the delicate cake much easier, but a well-greased and parchment-lined regular cake pan will also do the trick. Carefully invert the cake to remove it if you go this route.
Is it really necessary to use whole oranges, peel and all?
Absolutely! The entire orange (peel included) is the key to the cake’s deep flavor and unique moistness. The simmering softens the peel, eliminating bitterness and infusing the cake with vibrant citrus notes throughout.
Can I make this cake nut-free?
Since almond meal and pistachios are integral to both the flavor and structure of the Flourless Orange, Pistachio, and Almond Cake, it’s difficult to make it truly nut-free without changing the cake entirely. For a nut-free alternative, it’s best to choose a different flourless cake recipe designed for that purpose.
Is this cake suitable for gluten-free diets?
Yes! Flourless Orange, Pistachio, and Almond Cake is naturally gluten-free as long as your baking powder is certified gluten-free. It’s a wonderful dessert choice for anyone avoiding wheat.
Final Thoughts
I can’t recommend this Flourless Orange, Pistachio, and Almond Cake enough—it’s simple, deeply flavorful, and always turns out beautifully. Whether you bake it for a special occasion or just as a treat for yourself, you’re in for a real slice of sunshine. Give it a try, and I promise you’ll fall in love with every zesty, nutty bite!
Print
Flourless Orange, Pistachio, and Almond Cake Recipe
- Prep Time: 20 minutes (plus 2 hours simmering oranges)
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in the moist and flavorful Flourless Orange, Pistachio, and Almond Cake. This gluten-free dessert is bursting with citrusy goodness and nutty richness, making it a perfect treat for any occasion.
Ingredients
Oranges:
2 large oranges (preferably seedless)
Eggs:
6 large eggs
Sugar:
1 cup granulated sugar
Almond Meal:
2 cups almond meal (or finely ground almonds)
Pistachios:
1/2 cup finely ground pistachios (plus extra for garnish)
Baking Powder:
1 teaspoon (gluten-free if needed)
Salt:
1/2 teaspoon
Powdered Sugar:
for dusting (optional)
Instructions
- Prepare Oranges: Simmer oranges in water until soft, puree whole oranges.
- Preheat and Prepare: Preheat oven, grease and line pan.
- Mix Batter: Whisk eggs and sugar, fold in orange puree, almond meal, pistachios, baking powder, and salt.
- Bake: Pour batter into pan, bake until golden and cooked through.
- Cool and Serve: Cool, dust with powdered sugar, garnish with pistachios, and serve.
Notes
- This cake is naturally gluten-free and incredibly moist due to the whole oranges.
- It can be made a day ahead and tends to taste even better the next day.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 105mg
