Flourless Orange Pistachio Cake: Naturally Gluten-Free Dessert

Flourless Orange Pistachio Cake is light, moist, and packed with bright citrus flavor. Ground pistachios and almonds replace flour, giving this cake a tender texture with a hint of nuttiness. It’s naturally gluten-free and perfect for anyone who loves simple yet elegant desserts.

Why Make This Flourless Orange Pistachio Cake Recipe

• Naturally gluten-free with no special flours needed
• Fresh oranges give it a bright, zesty flavor
• Pistachios add a rich, nutty taste and beautiful color
• Perfect for holidays, family gatherings, or afternoon tea
• Easy to make ahead and stores well

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How to Make Flourless Orange Pistachio Cake

You’ll boil oranges until soft, blend them into a puree, and mix with ground pistachios, almonds, sugar, and eggs before baking.

INGREDIENTS:

• 2 medium oranges (seedless, whole)
• 1 cup shelled pistachios
• 1 cup almond flour
• 1 cup sugar
• 5 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom (optional)
• Powdered sugar for dusting (optional)

Flourless Orange Pistachio Cake STEP-BY-STEP DIRECTIONS:

1. Prepare the oranges

• Place 2 medium oranges (unpeeled, whole) in a large pot.
• Add enough water to fully cover the oranges.
• Bring to a boil, then reduce to a gentle simmer and cook for 1 hour. This will soften the oranges completely and remove bitterness from the peel.
• After 1 hour, drain the water and let the oranges cool until they can be handled.

2. Make the orange puree

• Cut the cooled oranges in half.
• Remove and discard any seeds.
• Place the entire orange (peel and pulp) into a blender or food processor.
• Puree until completely smooth. Set aside.

3. Prepare the baking pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan with butter or oil.
• Line the bottom with parchment paper for easier removal after baking.

4. Grind the pistachios

• Place shelled, unsalted pistachios in a food processor.
• Pulse until finely ground, resembling almond flour.
• Be careful not to over-process, or the nuts will release their oils and turn pasty.

5. Mix the batter

• In a large mixing bowl, whisk 6 eggs with 1 cup sugar until pale, light, and slightly frothy.
• Add the prepared orange puree and mix until blended.
• Stir in 2 cups almond flour, the ground pistachios, 2 teaspoons baking powder, and 1 teaspoon ground cardamom.
• Gently fold until everything is evenly combined, but do not overmix.

6. Bake the cake

• Pour the batter into the prepared springform pan.
• Smooth the top with a spatula.
• Bake in the preheated oven for 50–55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

7. Cool and serve

• Let the cake cool in the pan for about 15 minutes.
• Carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
• Once cooled, dust lightly with powdered sugar before serving, if desired.

How to Serve Flourless Orange Pistachio Cake

• Once the cake has cooled completely, slice into neat wedges using a sharp knife.
• For a simple finish, dust the top with powdered sugar just before serving.
• This cake pairs wonderfully with:
  • A dollop of Greek yogurt for a tangy contrast.
  • Freshly whipped cream for a light, creamy balance.
  • Fresh berries such as raspberries, strawberries, or blueberries to add a burst of color and freshness.
• For a special touch, drizzle with honey or a citrus glaze before serving.

How to Store Flourless Orange Pistachio Cake

• Room Temperature: Keep in an airtight container for up to 2 days. Perfect if you plan to serve it soon.
• Refrigerator: Store in a well-sealed container for up to 5 days. Bring slices to room temperature before serving for the best texture.
• Freezer: Wrap individual slices tightly in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before enjoying.

Tips for Success

• Choose the right oranges: Seedless oranges are the easiest to work with, saving time during preparation.
• Grind carefully: When grinding pistachios, pulse in short bursts, stop once they resemble almond flour. Over-processing will release oils and create a paste.
• Cool completely before slicing: This prevents crumbling and ensures clean, neat slices.
• Enhance flavor: Lightly toast the pistachios in a dry pan or oven before grinding to bring out their nutty aroma.
• Optional garnish: Add a sprinkle of chopped pistachios or orange zest on top for extra texture and visual appeal.

Variation

• Replace pistachios with hazelnuts or walnuts for a different flavor.
• Add a glaze made of orange juice and powdered sugar.
• Top with crushed pistachios for decoration.

Flourless Orange Pistachio Cake FAQs

Beginner, Tips and Notes: Your Kitchen Companion

• Always line your springform pan to prevent sticking.
• Let the boiled oranges cool fully before pureeing.
• A food processor makes grinding nuts and mixing batter easy.

Details

• Prep time: 20 minutes
• Cook time: 1 hour
• Total time: 1 hour 20 minutes
• Servings: 8–10

Notes

• Cake flavor improves after resting overnight.
• Works as a gluten-free dessert without substitutions.
• Great choice for Passover, Easter, or family gatherings.

Conclusion

Flourless Orange Pistachio Cake is a bright, nutty dessert that feels both simple and special. With no flour and just a handful of ingredients, it delivers rich flavor and tender texture that will impress every guest. It’s the perfect cake for citrus lovers and anyone looking for a naturally gluten-free treat.