This Flourless Orange, Pistachio, and Almond Cake is a moist and fragrant dessert that beautifully combines the rich flavors of pistachios and almonds with the bright, zesty tang of whole oranges. Topped with a sweet and refreshing orange glaze, it’s a perfect dessert for any occasion, especially those seeking a gluten-free or grain-free option.

Why You’ll Love This Recipe

Naturally Gluten-Free: This cake is made without any flour, making it a great option for those following a gluten-free or grain-free diet.
Citrus and Nutty Harmony: The blend of whole oranges with pistachios and almonds creates a balanced flavor profile that’s both rich and refreshing.
Moist & Flavorful: The use of whole oranges (including the peel) provides a moist texture and a burst of citrus flavor that pairs perfectly with the nutty cake base.
Easy to Make: With just a few simple steps, you can create a sophisticated, delicious cake that will impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 whole oranges
3 large eggs
2/3 cup honey
1 cup ground pistachios
2 cups almond flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda

For the Glaze:

1/2 cup fresh orange juice
2 tablespoons honey

Directions

Prepare the Oranges:
- Rinse the oranges and place them in a pot. Cover with water and simmer on low heat for 1 hour.
- After 1 hour, drain the oranges and transfer them to a blender. Blend until smooth to form a puree.
Make the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform cake pan.
- In a large bowl, combine the orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix until well combined.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 1 hour. If the top starts to brown too quickly, cover the cake with foil. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the Glaze:
- While the cake is baking, combine the fresh orange juice and honey in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid has reduced by half. Remove from heat and set aside.
Glaze the Cake:
- Once the cake is done and has cooled slightly, brush the orange and honey glaze over the entire surface of the cake.
- Allow the cake to cool completely before removing it from the pan and serving.

Servings and Timing

Servings: 10 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap or store it in an airtight container before freezing. Let it thaw at room temperature before serving.

FAQs

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup, agave nectar, or coconut nectar for a vegan version of the cake.

Can I make this cake without pistachios?

Yes, you can replace the pistachios with another nut, such as almonds, walnuts, or hazelnuts, or even omit them entirely for a more almond-focused flavor.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, and the top of the cake is golden brown.

Can I make this cake in a different pan size?

Yes, you can use a different-sized pan, but be sure to adjust the baking time accordingly. A smaller pan may require a longer baking time, while a larger pan may need less time.

Can I use bottled orange juice for the glaze?

Freshly squeezed orange juice is preferred for the glaze to achieve the best flavor, but you can use bottled juice in a pinch.

How should I serve this cake?

This cake is perfect on its own or served with a dollop of whipped coconut cream or a scoop of dairy-free ice cream for extra indulgence.

Can I make this cake ahead of time?

Yes, this cake stores well for a few days and can be made ahead of time. It will also keep in the freezer for up to 2 months.

Can I double this recipe?

Yes, you can double the recipe and bake in a larger pan or make two smaller cakes. Just adjust the baking time as needed.

What other toppings can I add to the cake?

You can top the cake with additional pistachios, fresh fruit, or a drizzle of chocolate ganache for added flavor and presentation.

Is this cake suitable for those on a paleo diet?

Yes, this cake is paleo-friendly, as it is free of grains, dairy, and refined sugars, and uses natural sweeteners like honey.

Conclusion

This Flourless Orange, Pistachio, and Almond Cake is a beautifully moist and flavorful dessert that combines the richness of nuts with the fresh, vibrant flavor of whole oranges. Topped with a citrusy glaze, it makes for a show-stopping treat that’s perfect for any special occasion or as a wholesome dessert to enjoy throughout the week.

Flourless Orange, Pistachio, and Almond Cake

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Author: sara
Total Time: 1 hour 30 minutes
Yield: 10 servings
Diet: Gluten Free

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Description

This Flourless Orange, Pistachio, and Almond Cake combines the richness of almonds and pistachios with the vibrant citrus flavor of whole oranges, topped with a sweet orange glaze. Gluten-free, dairy-free, and paleo-friendly, this moist cake is a perfect healthy dessert option that’s both flavorful and satisfying. Whether for a special occasion or an everyday treat, this cake will delight your taste buds.

Instructions

Prepare the Oranges: Rinse the oranges and place them in a pot. Cover with water and simmer on low heat for 1 hour.
Make the Orange Puree: After 1 hour, drain the oranges and transfer them to a blender. Blend until smooth.
Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform cake pan.
Mix the Cake Batter: In a large bowl, combine the orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix until smooth and well combined.
Bake the Cake: Pour the batter into the prepared pan and bake for 1 hour. If the top starts to brown too quickly, cover with foil. The cake is done when a toothpick inserted into the center comes out clean.
Make the Glaze: In a small saucepan, combine ½ cup of orange juice with 2 tablespoons of honey. Bring to a boil, then reduce the heat and simmer until the liquid has reduced by half. Remove from heat and set aside.
Finish the Cake: Once the cake has cooled slightly, brush the orange and honey glaze over the top. Allow the cake to cool completely before removing from the pan and serving.

Notes

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Variations: You can add a sprinkle of crushed pistachios or almond slices on top for extra texture.
Substitution Tips: If you prefer, you can use maple syrup instead of honey for a vegan version of the glaze.
Flavor Boost: For an added citrus flavor, feel free to add some zest from the oranges to the batter or glaze.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American