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
Scale
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.
