Flourless Orange, Pistachio, and Almond Cake
This Flourless Orange, Pistachio, and Almond Cake is a naturally gluten-free Mediterranean-inspired dessert made with whole oranges, almond meal, and pistachios for a moist, fragrant, and elegant finish.
Equipment
- large pot
- food processor or blender
- Mixing bowls
- electric mixer or whisk
- 9-inch round cake pan
Ingredients
- 3 medium whole oranges
- 1 cup granulated sugar
- 6 large eggs, room temperature
- 1½ cups almond meal (finely ground almonds)
- 1 cup pistachios, finely chopped (plus extra for garnish)
- 1 tsp baking powder
- 1 pinch salt
- powdered sugar for dusting (optional)
- whipped cream or honey for serving (optional)
Instructions
- Place whole oranges in a large pot, cover with water, bring to a boil, then simmer for 60 minutes. Drain and cool slightly, then cut and remove seeds.
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
- Blend the cooked oranges, peel included, in a food processor until completely smooth.
- Beat eggs and sugar together until pale, thick, and slightly foamy.
- Gently mix the orange purée into the egg mixture.
- Fold in almond meal, pistachios, baking powder, and salt until just combined.
- Pour batter into prepared pan and bake for 50–60 minutes, until a skewer inserted comes out clean.
- Cool completely in the pan, then transfer to a serving plate. Dust with powdered sugar and garnish with pistachios.
Notes
Use thin-skinned oranges for best flavor and texture. Allow the cake to cool completely before slicing. The flavor improves after resting overnight.