If you’re looking for a dessert that is as stunning in flavor as it is in texture, the Flourless Orange, Pistachio, and Almond Cake Recipe is an absolute must-try. This cake offers a beautifully moist crumb, thanks to the combination of whole oranges and nut flours, while delivering a vibrant citrus punch balanced with the subtle crunch and earthiness from pistachios and almonds. Plus, it’s naturally gluten-free and flourless, making it a fantastic choice to impress your friends and family with a dessert that feels both wholesome and indulgent.

Flourless Orange, Pistachio, and Almond Cake Recipe - Recipe Image

Ingredients You’ll Need

This Flourless Orange, Pistachio, and Almond Cake Recipe is made from simple, wholesome ingredients that come together to create complex layers of flavor and texture. Each component plays a crucial role, whether it’s bringing moisture, nutty richness, or a hint of spice to the cake.

2 medium oranges (seedless, preferably organic): Using whole oranges, peel included, provides natural sweetness, moisture, and a vibrant citrus flavor.
6 large eggs: Eggs add structure, richness, and help bind the cake ingredients without needing flour.
1 cup granulated sugar: Balances the tang of the oranges and sweetens the cake perfectly.
1 1/2 cups almond meal (ground almonds): Adds a tender crumb and moist texture while keeping the cake gluten-free.
1/2 cup finely ground pistachios (unsalted, shelled): Gives a subtly nutty flavor and a lovely greenish hue in the crumb.
1 teaspoon baking powder (gluten-free if needed): Helps give the cake a light lift without overpowering its natural density.
1/2 teaspoon ground cardamom (optional): Adds a warm, aromatic spice that pairs beautifully with citrus and nuts.
Pinch of salt: Enhances all the flavors, bringing balance to the sweetness.
Powdered sugar, for dusting (optional): A light dusting for a pretty finishing touch.
Chopped pistachios or orange zest, for garnish (optional): Adds color and an extra burst of flavor when serving.

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

Step 1: Prepare the Oranges

The secret to this cake’s intense orange flavor lies in boiling the whole oranges with their peels. This process softens the peel, eliminates bitterness, and brings out a lovely mellow sweetness. Simply cover the oranges with water in a saucepan, boiling them for an hour while topping up as needed before cooling.

Step 2: Puree the Oranges

Once cooled, cut the oranges into chunks, removing any seeds, then blend everything into a smooth puree. Including the peel is key to capturing that vibrant, slightly tangy depth that makes this Flourless Orange, Pistachio, and Almond Cake Recipe so unique.

Step 3: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper to ensure your cake releases easily after baking. Proper preparation here ensures your final presentation is as smooth as the flavors.

Step 4: Whisk the Eggs and Sugar

In a large bowl, vigorously whisk the eggs and sugar together until the mixture is light, fluffy, and slightly pale. This aeration contributes to the cake’s lighter texture despite being flourless.

Step 5: Combine Ingredients

Gently fold in the fresh orange puree, almond meal, ground pistachios, baking powder, cardamom if using, and a pinch of salt. Folding rather than stirring helps keep the air in the batter, ensuring your cake isn’t too dense.

Step 6: Bake the Cake

Pour your batter into the prepared pan and bake between 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. This timing gives the cake a moist yet cooked-through texture that’s irresistible.

Step 7: Cool and Garnish

Allow the cake to cool completely in the pan, then carefully remove it. For that finishing touch, dust the top with powdered sugar and scatter with chopped pistachios or bright orange zest. This final step beautifies the cake and adds an extra layer of flavor and texture.

How to Serve Flourless Orange, Pistachio, and Almond Cake Recipe

Garnishes

The garnish makes a big impact. I love sprinkling the cake with chopped pistachios for their buttery crunch and a scattering of fresh orange zest to refresh every bite. If you want to add a little elegance, a light dusting of powdered sugar elevates the presentation instantly.

Side Dishes

This cake pairs wonderfully with a dollop of crème fraîche or homemade whipped cream, which balances the citrusy brightness with creaminess. For a dairy-free option, serve alongside coconut yogurt or a scoop of vanilla bean ice cream to complement the almond and pistachio flavors.

Creative Ways to Present

To impress your guests, serve this cake with thin slices paired with fresh berries or edible flowers for a springtime vibe. You can also slice it into small squares and offer it as part of a dessert platter alongside nuts and citrus-scented chocolates to really highlight its unique flavor profile.

Make Ahead and Storage

Storing Leftovers

This Flourless Orange, Pistachio, and Almond Cake Recipe keeps beautifully at room temperature covered with a cake dome or loosely wrapped in foil for up to 2 days. For longer storage, refrigeration helps maintain freshness for about 4 to 5 days, though it’s best enjoyed sooner.

Freezing

You can freeze this cake after baking and cooling completely. Wrap it tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw it slowly in the refrigerator overnight and bring it to room temperature before serving, so it retains its lovely moist texture.

Reheating

Since this cake is flourless and moist, reheating gently is key. Warm slices in a low-heat oven at 300°F (150°C) for 8-10 minutes, or microwave briefly in small bursts to avoid drying it out. This refreshes the cake’s softness and enhances the aroma before serving.

FAQs

Is this cake suitable for gluten-free diets?

Absolutely! Because it uses almond meal and ground pistachios instead of wheat flour, this Flourless Orange, Pistachio, and Almond Cake Recipe is naturally gluten-free. Just be sure to use gluten-free baking powder if you need to avoid gluten completely.

Can I substitute other nuts for pistachios?

You can, but keep in mind that pistachios contribute distinct flavor and color. Walnuts or hazelnuts work well too, though they might alter the cake’s taste and appearance slightly. Almonds are already in the cake, so combining nuts is a great way to experiment.

Do I have to boil the oranges whole?

Yes, boiling the whole oranges softens the peel, reducing bitterness and creating that wonderfully rich orange flavor essential to this recipe. Skipping this step will change the cake’s texture and taste drastically.

Can this cake be made ahead for a party?

Definitely! In fact, the flavors deepen beautifully if the cake rests overnight. It’s a fantastic make-ahead dessert that will impress guests without last-minute stress.

What if I don’t have a springform pan?

You could use a regular cake pan lined with parchment paper to help with removal. However, a springform pan is ideal for this delicate cake because it makes it easier to release without damaging the crumb.

Final Thoughts

If you’ve never tried a flourless cake that sings with bright citrus and nutty warmth, this Flourless Orange, Pistachio, and Almond Cake Recipe is the perfect introduction. It’s a delightful balance of flavors and textures that’s sure to become a favorite in your baking repertoire — so don’t wait to give it a go and watch it disappear quickly at your next gathering!

Flourless Orange, Pistachio, and Almond Cake Recipe

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3.9 from 78 reviews

Author: admin
Total Time: 2 hours 10 minutes
Yield: 10 servings 1x
Diet: Gluten Free

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Description

This Flourless Orange, Pistachio, and Almond Cake is a moist and fragrant dessert that combines the bright citrus notes of whole boiled oranges with the rich, nutty flavors of almond meal and ground pistachios. Naturally gluten-free and flourless, this cake relies on ground nuts and whole boiled oranges for texture and flavor, resulting in a unique, dense cake perfect for gluten-free or nut-loving dessert enthusiasts. Enhanced with a hint of cardamom and topped with powdered sugar and additional pistachio garnish, this cake is a stunning centerpiece for any occasion.

Ingredients

Scale

Fruit

2 medium seedless oranges (preferably organic)

Wet Ingredients

6 large eggs

Dry Ingredients

1 cup granulated sugar
1 1/2 cups almond meal (ground almonds)
1/2 cup finely ground pistachios (unsalted, shelled)
1 teaspoon baking powder (gluten-free if needed)
1/2 teaspoon ground cardamom (optional)
Pinch of salt

For Garnish

Powdered sugar, for dusting (optional)
Chopped pistachios or orange zest (optional)

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Instructions

Boil the Oranges: Place the whole oranges with peel into a saucepan and cover with water. Boil gently for 1 hour, topping up water as needed to keep the oranges submerged. Drain the oranges and allow them to cool completely.
Make Orange Puree: Cut the cooled oranges into chunks, remove any seeds, and blend them into a smooth puree including the peel to incorporate all the flavors and natural oils.
Prepare Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper to ensure easy removal of the cake after baking.
Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is light, fluffy, and has doubled in volume, which helps create a light texture in the dense cake.
Combine Ingredients: Gently fold the orange puree, almond meal, ground pistachios, baking powder, optional cardamom, and a pinch of salt into the egg and sugar mixture, stirring just until combined to keep the batter airy.
Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Cool and Garnish: Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove the sides of the springform pan, dust the top of the cake with powdered sugar, and garnish with chopped pistachios or fresh orange zest if desired.

Notes

Ensure the oranges are seedless or remove seeds carefully before pureeing to avoid bitterness.
The cardamom is optional but adds a lovely aromatic note to the cake.
This cake is naturally gluten-free but verify your baking powder is gluten-free if necessary.
Use a springform pan for easier removal due to the cake’s moist and dense texture.
For best flavor, use organic oranges to avoid pesticides since the peel is used in the cake.
The cake tastes even better the next day as the flavors develop and intensify.

Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean