If you’re looking for a naturally gluten-free treat bursting with Mediterranean flair, the Flourless Orange, Pistachio, and Almond Cake needs to be at the top of your baking list. This cake is impossibly moist, rich with the flavors of whole oranges, nutty pistachios, and almond flour, and it’s as stunning on the table as it is simple to make. Each slice delivers zesty brightness, an inviting crumb, and an irresistible scent that will draw your friends and family into the kitchen before it’s even cooled. Once you try it, you’ll want to bake this gem on repeat!
Ingredients You’ll Need
Part of the beauty of the Flourless Orange, Pistachio, and Almond Cake is how modest yet mighty the ingredient list is. Every element serves a purpose: sweet, tart, nutty, or aromatic, and together they create a cake that’s wholesome, memorable, and full of character.
- Oranges: The star of the show! Whole, boiled oranges (peel and all) bring intense citrus flavor, color, and a beautiful fragrant moisture.
- Eggs: Six large eggs make the cake incredibly tender and provide the structure you need without any flour.
- Granulated sugar: Sweetness that balances the citrus bite and marries all the flavors together.
- Almond flour: Adds richness and a lovely, dense crumb that helps the cake stay moist for days.
- Ground pistachios: A delightful, slightly salty nuttiness and fantastic color, plus a crunch if used for garnish.
- Baking powder: For just the right lift and fluffiness—use gluten-free if you need to keep the cake celiac-friendly.
- Ground cardamom (optional): Infuses the cake with exotic undertones that play perfectly with citrus and nuts.
- Salt: Just a pinch, but it sharpens all the other flavors.
- Powdered sugar: For dusting or decorating, if you fancy a little snow-like finishing touch.
How to Make Flourless Orange, Pistachio, and Almond Cake
Step 1: Cook and Purée the Oranges
Start by placing your whole oranges in a saucepan, covering them generously with water. Bring to a boil, reduce to a simmer, and let them bubble away for about one hour. This magic step mellows the bitterness and makes the entire orange—peel and pulp—soft enough to blend into a fragrant purée. Drain the oranges, let them cool, then cut open to remove any sneaky seeds. Toss the whole lot (skin and all!) into a blender or food processor and whiz into a smooth purée. The aroma at this stage is already incredible.
Step 2: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). For the best results and the prettiest slices, grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your Flourless Orange, Pistachio, and Almond Cake pops out effortlessly, with no sticky bits left behind.
Step 3: Whip the Eggs and Sugar
Crack your six eggs into a large mixing bowl and add the sugar. Beat with an electric mixer or a sturdy whisk until the mixture turns pale, thick, and a little fluffy—this aeration helps the cake rise and creates that beautiful texture.
Step 4: Mix in the Oranges and Dry Ingredients
Gently fold in your fragrant orange purée. Next, add almond flour, ground pistachios, baking powder, cardamom (if using), and a pinch of salt. Stir until everything is just combined and you have a luscious, sunshine-colored batter. The nuts and oranges will fill your kitchen with the most mouthwatering scent!
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Slide it into the oven and bake for 50 to 60 minutes, or until a toothpick poked in the center comes out clean. Let the cake rest in its pan for about 10 minutes, then transfer carefully to a wire rack to cool completely. You’re nearly there!
Step 6: Final Touches
Dust the cooled cake with a snowfall of powdered sugar, then sprinkle liberally with extra ground pistachios. These finishing touches add elegance and a pop of color—making your Flourless Orange, Pistachio, and Almond Cake truly ready for its spotlight moment.
How to Serve Flourless Orange, Pistachio, and Almond Cake
Garnishes
A humble sprinkle of powdered sugar and a handful of ground pistachios work wonders here. For a little extra pizzazz, add some finely zested orange peel or a scattering of edible flowers. These simple embellishments highlight the cake’s Mediterranean roots and make every slice photo-worthy.
Side Dishes
This moist, sunny cake pairs beautifully with tangy Greek yogurt or a cloud of unsweetened whipped cream. If you’re in the mood for something a touch more luxurious, try a dollop of mascarpone or a scoop of vanilla ice cream. The creamy contrast brings out the cake’s vibrant flavors even more.
Creative Ways to Present
For festive gatherings, slice your Flourless Orange, Pistachio, and Almond Cake into slender wedges and arrange on a turquoise or white platter. Drizzle each piece with a little honey and top with fresh berries for a modern, colorful presentation. You can also serve it in rustic squares at a picnic or cut into tiny bites for a pretty dessert board.
Make Ahead and Storage
Storing Leftovers
This cake is actually at its best after a rest! Simply wrap any remaining slices tightly in plastic wrap or store them in an airtight container. It stays moist and delicious in the fridge for up to five days—with the flavors often becoming even richer as they mingle.
Freezing
If you want to have a slice ready at a moment’s notice, you can absolutely freeze the Flourless Orange, Pistachio, and Almond Cake. Wrap the whole (cooled) cake or individual slices in plastic wrap and then foil. It will keep well for up to two months. Thaw overnight in the fridge before serving.
Reheating
Prefer your cake a little warm? Pop a slice in the microwave for 10–15 seconds, or place it in a 300°F (150°C) oven for about 5 minutes. It’ll emerge fragrant and inviting—perfect for pairing with your favorite cup of tea or coffee.
FAQs
Can I use other citrus fruits instead of oranges?
Blood oranges, clementines, or even Meyer lemons can make interesting variations on this cake! Just make sure you use the same weight and always remove any seeds before blending. Keep in mind that swapping fruits may subtly change the flavor and sweetness.
Is this cake safe for people with gluten sensitivities?
Absolutely! The Flourless Orange, Pistachio, and Almond Cake contains no wheat or traditional flour, and with gluten-free baking powder, it’s safe for anyone needing to avoid gluten.
Can I leave out the cardamom if I don’t have any?
No problem. The cardamom simply adds an aromatic, slightly exotic note, but the cake is still incredibly tasty without it. You could add a splash of vanilla extract or a pinch of cinnamon if you like.
How do I grind pistachios if I can’t find them already ground?
The easiest way is to pulse shelled pistachios in a food processor until they’re finely ground but not yet a paste. Be careful not to over-process so you get a fluffy nut meal, not pistachio butter!
Could I make this as cupcakes or a loaf cake?
For sure! The batter works well in muffin tins (just bake about 20–25 minutes and check with a toothpick) or in a loaf pan (allow at least an extra 10–15 minutes of baking). Just keep an eye on the center for doneness.
Final Thoughts
There’s something truly special about sharing a slice of Flourless Orange, Pistachio, and Almond Cake—the way it surprises people with its citrusy perfume and velvety crumb, and how wonderfully simple yet show-stopping it is. If you’ve never made a cake with whole oranges before, let this be your invitation to try. Your kitchen will be filled with the warmest aromas, and chances are, it’ll become a new favorite for both everyday treats and celebratory occasions. Happy baking!
Print
Flourless Orange, Pistachio, and Almond Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the delightful flavors of this Flourless Orange, Pistachio, and Almond Cake. Bursting with citrusy orange, nutty almond, and earthy pistachio, this gluten-free dessert is a Mediterranean delight that’s perfect for any occasion.
Ingredients
For the Cake:
- 2 large oranges (preferably seedless)
- 6 large eggs
- 1 cup granulated sugar
- 2 cups almond flour
- ½ cup ground pistachios (plus extra for garnish)
- 1 teaspoon baking powder (gluten-free if needed)
- ½ teaspoon ground cardamom (optional)
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Oranges: Boil whole oranges until soft, then blend into a purée.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix the Batter: Beat eggs and sugar, then fold in orange purée, almond flour, pistachios, baking powder, cardamom, and salt.
- Bake: Pour batter into the pan and bake for 50–60 minutes until done.
- Cool and Serve: Cool the cake, dust with powdered sugar, garnish with pistachios, and serve.
Notes
- This cake improves in flavor after resting overnight.
- Can be enjoyed plain or with whipped cream or Greek yogurt.
- Keeps well in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
