Flourless Orange, Pistachio, and Almond Cake

I’ve crafted a moist, gluten-free cake that highlights citrusy orange flavor and nutty richness from pistachios and almonds, all without any flour. It’s a decadent yet naturally sweet dessert that’s perfect for sharing.

Why You’ll Love This Recipe

I love how the oranges create a vibrant, juicy backdrop, while pistachios and almonds add texture and depth. The cake has a tender, almost fudgy crumb—and it’s naturally gluten-free, dairy-free (when I use oil), and refined sugar-free if I choose the right sweetener.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole oranges (oranges with peel)

• blanched almonds

• shelled pistachios (unsalted if possible)

• eggs

• honey or maple syrup

• baking powder

• salt

• optional flavor boosters: vanilla extract, orange zest, or a sprinkle of cardamom

Directions

1. I boil the whole oranges until very soft—this removes bitterness from the peel and pith. After cooling slightly, I cut and blend them (with peel) until smooth.

2. In my food processor, I pulse the almonds and pistachios into a coarse meal—some texture makes the cake more interesting.

3. I whisk together the orange puree, eggs, honey (or maple syrup), baking powder, salt, and any flavor boosters until combined.

4. I gently fold in the nut meal, making sure everything is evenly mixed without overworking.

5. I pour the batter into a lined or greased springform pan and bake at around 180 °C (350 °F) for 35–45 minutes—until the edges are firm and a toothpick comes out mostly clean.

6. I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This cake makes 8–10 slices.

• Prep time: 15 minutes (plus boiling and cooling the oranges)

• Cook time: 35–45 minutes

• Total time: Around 1 hour 15 minutes to 1 hour 30 minutes

Variations

• Citrus twist: I sometimes swap in tangerines or add lemon zest to vary the flavor.

• Add dried fruit: I fold in chopped dried cranberries or apricots for extra chew and sweetness.

• Spice it up: I stir in ground cardamom or a pinch of cinnamon for warmth.

• Make it chocolate-y: I fold in dark chocolate chips or drizzle melted dark chocolate on top after baking.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. I enjoy it chilled or at room temperature—it’s naturally dense and moist, so reheating isn’t necessary. But if I want it warm, I gently heat a slice for about 10–15 seconds in the microwave.

FAQs

How do I avoid bitterness from the orange peel?

I boil the whole oranges for about 30 minutes and change the water once halfway. This softens the peel and removes bitterness before blending.

Can I make this nut-free?

I haven’t tried it myself, but I think ground sunflower seeds or oat flour could be a good substitute. I’d test it and see if the texture holds up.

Is this cake vegan-friendly?

I haven’t made it vegan, but I believe using flax or chia egg replacers and a plant-based milk might work. I’d experiment and adjust moisture levels.

How do I grind the nuts properly?

I pulse them in bursts until I have a coarse meal—if I grind too long, they release oil and turn into nut butter.

Does this cake need frosting?

It’s delicious plain or dusted with powdered sugar. But I do sometimes top it with whipped cream or a light orange glaze for extra indulgence.

Conclusion

This flourless orange, pistachio, and almond cake is a naturally gluten-free dessert bursting with citrus brightness and nutty texture. I love its simple ingredients, rich flavor, and moist crumb. Once I made it, it became a cherished recipe—one I reach for when I want an elegant yet easy cake.

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