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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://a-tale-of-two.com/flourless-orange-pistachio-and-almond-cake-recipe/