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Flourless Orange Pistachio Cake

A wonderfully moist and aromatic flourless cake, featuring the bright flavor of oranges and the delightful crunch of pistachios. Perfect for gluten-free diets or a unique dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 medium Whole oranges
  • 6 large Eggs
  • 1 cup Granulated sugar
  • 2 cups Almond flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Pistachios shelled, unsalted, roughly chopped
Glaze (Optional)
  • 1 cup Powdered sugar
  • 2-3 tablespoons Orange juice freshly squeezed
  • 1 tablespoon Pistachios chopped, for garnish

Equipment

  • Large Pot
  • Blender or food processor
  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Wire rack

Method
 

Preparation
  1. Boil whole oranges in a large pot until very soft, then let them cool, halve, remove any seeds, and puree them in a food processor or blender.
  2. Preheat your oven to 350°F (175°C); grease and line a 9-inch springform pan with parchment paper.
  3. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is light and fluffy.
Baking
  1. Gently fold the orange puree into the egg mixture, followed by the almond flour, baking powder, salt, and the roughly chopped pistachios.
  2. Pour the prepared batter into your springform pan and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  3. Allow the cake to cool completely in the pan on a wire rack before carefully inverting and removing it.
Glaze & Garnish
  1. For an optional glaze, whisk together the powdered sugar with 2-3 tablespoons of fresh orange juice until smooth.
  2. Drizzle the glaze over the cooled cake and garnish with additional chopped pistachios just before serving.

Notes

Ensure oranges are very tender after boiling to achieve a smooth puree. The cake is best stored at room temperature for up to 3 days, or refrigerated for longer. For a richer flavor, toast the pistachios lightly before adding them to the batter.