If you’re looking for a show-stopping dessert that melds the bright, zesty flavors of citrus with the rich nuttiness of pistachios and almonds, this Flourless Orange, Pistachio, and Almond Cake Recipe is going to become your new favorite. Completely flourless yet wonderfully moist and dense, this cake has a natural sweetness from honey and a captivating orange glaze that elevates every bite. It’s perfect when you want to impress guests or indulge in something special without complicated ingredients or fuss. Trust me, once you try this cake, you’ll be reaching for it again and again!
Ingredients You’ll Need
What’s great about this cake is how simple yet essential each ingredient is. Every component brings a unique dimension to the texture, flavor, or appearance—whether it’s the vibrancy of fresh oranges or the comforting richness of ground nuts.
- 2 whole oranges: Simmered and pureed, they provide intense citrus flavor and natural moisture.
- 3 large eggs: Essential for structure and a tender crumb.
- â…” cup honey: Adds natural sweetness and a subtle floral note.
- 1 cup ground pistachios: Offers a vibrant color, crunch, and earthy richness.
- 2 cups almond flour: The cake’s main body, giving a tender, nutty base without gluten.
- 1 teaspoon vanilla extract: Enhances depth and rounds out the flavors.
- ½ teaspoon baking soda: Provides a gentle lift for a lighter texture.
- ½ cup fresh orange juice: Used for the glaze, intensifying the orange zing.
- 2 tablespoons honey: Combined with juice in the glaze for a glossy, sweet finish.
How to Make Flourless Orange, Pistachio, and Almond Cake Recipe
Step 1: Prepare the Oranges
Start by giving your oranges a thorough rinse, then simmer them whole in water for an entire hour. This step softens the oranges completely so you can blend them into a smooth, creamy puree that infuses the cake with deep citrus flavor and moisture.
Step 2: Make the Orange Puree
Once the oranges are tender and cooled slightly, drain them and pop them into a blender. Puree until silky smooth—this puree will be the heart and soul of the cake, carrying all that fresh orange brightness.
Step 3: Preheat the Oven
Before mixing your batter, preheat the oven to 350°F (175°C). Grease a 9-inch springform cake pan generously to prevent sticking, allowing your cake to bake perfectly without hassle.
Step 4: Mix the Cake Batter
In a large bowl, combine the luscious orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Stir gently but thoroughly until the batter is smooth and uniform—this is what creates that irresistible moistness and nutty flavor in the cake.
Step 5: Bake the Cake
Pour your batter into the prepared pan and slide it into the oven. Bake for about 1 hour, keeping an eye on the top so it doesn’t over-brown; foil can help if needed. Your cake is ready when a toothpick inserted in the center comes out clean, signaling perfect doneness.
Step 6: Make the Glaze
While the cake bakes, create a luscious glaze by simmering fresh orange juice with honey in a small saucepan. Reduce it by half until thick and shiny—this sweet, citrusy glaze will give the cake a beautiful, glossy finish bursting with flavor.
Step 7: Finish the Cake
As soon as the cake is slightly cooled but still warm, brush the orange and honey glaze all over the top. This step locks in moisture and delivers a burst of flavor with every bite. Let the cake cool completely before removing it from the pan to serve.
How to Serve Flourless Orange, Pistachio, and Almond Cake Recipe
Garnishes
Sprinkle some chopped pistachios or slivered almonds on top for crunch and visual appeal. Fresh orange zest over the glaze adds a pop of color and an extra zing of citrus to complement the cake’s vibrant flavor.
Side Dishes
This cake pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Fresh berries like raspberries or blueberries make delightful companions, balancing the natural sweetness and adding freshness.
Creative Ways to Present
For a special touch, serve slices with a drizzle of melted dark chocolate or a dusting of powdered sugar. You can also plate it alongside a small glass of orange liqueur or a cup of fragrant herbal tea to enhance the citrus and nutty notes.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake stored in an airtight container at room temperature for up to 3 days to maintain its moist texture and vibrant flavors. If your kitchen is warm, refrigeration can help but bring the cake back to room temperature before serving.
Freezing
This Flourless Orange, Pistachio, and Almond Cake Recipe freezes very well. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container. Freeze for up to 2 months, then thaw overnight in the fridge before enjoying.
Reheating
To revive the cake’s softness, warm slices gently in the microwave for 15-20 seconds or in a low oven for a few minutes. Adding a small dab of butter or a drizzle of honey just before serving can bring back extra richness and moisture.
FAQs
Is this cake gluten-free?
Yes! Because it uses almond flour and ground pistachios instead of wheat flour, this cake is naturally gluten-free, making it an excellent choice for those avoiding gluten.
Can I substitute the honey with sugar?
You can, but honey adds distinct floral sweetness and moisture that regular sugar doesn’t replicate perfectly. If using sugar, consider adding a little extra liquid to keep the texture moist.
Do I need a springform pan specifically?
A springform pan is ideal as it makes removing the delicate cake easier without damaging it. However, a well-greased regular cake pan can work if handled carefully.
Can I use other nuts instead of pistachios and almonds?
Yes, but pistachios and almonds provide a unique flavor and texture. Walnuts or pecans could be substituted but will alter the cake’s character slightly.
Is the cake very sweet?
Not at all—it has a balanced sweetness with bright citrus notes and natural honey flavor, making it pleasantly sweet without being overpowering.
Final Thoughts
This Flourless Orange, Pistachio, and Almond Cake Recipe is a delightful treat that combines simple ingredients in a beautiful way. Its naturally moist texture, vibrant flavors, and lovely nutty crunch make it a winner for any occasion. Don’t hesitate—give it a try and share the joy of this incredible cake with your friends and family!
Print
Flourless Orange, Pistachio, and Almond Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A moist and flavorful flourless cake bursting with the bright citrus taste of oranges, combined with the nutty richness of pistachios and almonds. Naturally sweetened with honey and enhanced by a glossy orange-honey glaze, this gluten-free dessert is perfect for showcasing fresh, whole ingredients without any flour.
Ingredients
Cake
- 2 whole oranges
- 3 large eggs
- â…” cup honey
- 1 cup ground pistachios
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Glaze
- ½ cup fresh orange juice
- 2 tablespoons honey
Instructions
- Prepare the Oranges: Rinse the oranges thoroughly and place them in a pot. Cover completely with water and simmer on low heat for 1 hour to soften the oranges and deepen their flavor.
- Make the Orange Puree: Once cooked, drain the oranges and transfer them to a blender. Blend until you achieve a smooth, uniform puree with no large chunks remaining.
- Preheat the Oven: Set your oven temperature to 350°F (175°C). Grease a 9-inch springform cake pan to prevent sticking and facilitate easy removal of the cake after baking.
- Mix the Cake Batter: In a large mixing bowl, combine the freshly made orange puree with the eggs, â…” cup honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix thoroughly until the batter is smooth and ingredients are well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake on the middle rack for 1 hour. If the top begins to brown too quickly, loosely cover the cake with foil to avoid burning. The cake is ready when a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, combine ½ cup fresh orange juice with 2 tablespoons honey in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer until the liquid reduces by about half, thickening into a syrupy glaze. Remove from heat and set aside to cool slightly.
- Finish the Cake: After removing the cake from the oven, allow it to cool slightly. Then, brush the prepared orange and honey glaze generously over the surface of the cake for a shiny, flavorful finish. Let the cake cool completely before removing from the pan and serving.
Notes
- This cake is naturally gluten-free thanks to the use of almond flour and no wheat flour.
- Simmering the whole oranges softens their peel, allowing for a uniquely zesty, slightly bitter flavor without the texture of pith.
- If you don’t have a springform pan, a well-greased round cake pan can be used, but removing the cake may be more challenging.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The glaze can be made ahead and refrigerated; gently warm before brushing on the cake.
