Flourless Orange Pistachio and Almond Cake

Some cakes aren’t just desserts—they’re moments, stories, and slices of memory passed down through generations. The flourless orange pistachio and almond cake is one of those special creations. Whenever I make this cake, I think of sunlit mornings in my grandmother’s kitchen. She would simmer whole oranges on the stove, the citrus scent drifting through the house and warming every corner like a hug. The almonds and pistachios—always fresh, always fragrant—were ground by hand, a task I helped with, though I was more likely to sneak a few than grind them properly.

This cake hails from a Mediterranean tradition where citrus and nuts are treasured not only for their flavor but also for their symbolism—abundance, warmth, and celebration. It’s common to find this type of dessert gracing holiday tables or family gatherings, especially during springtime festivals or harvest feasts. And the best part? This naturally gluten-free cake doesn’t need flour to hold its own. It’s moist, dense, slightly sticky, and bursting with citrusy sunshine and nutty depth.

Why You’ll Love This Recipe:

• Whole Food Ingredients: No flour, no fuss—just real oranges, nuts, eggs, and honey.
• Naturally Gluten-Free: Perfect for gluten-sensitive eaters and anyone who loves wholesome bakes.
• Elegant but Easy: Simple steps lead to a rustic yet sophisticated dessert.
• Keeps Well: It actually tastes better a day or two after baking, as the flavors settle and intensify.

INGREDIENTS YOU’LL NEED:

For the Cake:

• 2 medium oranges (preferably organic)
• 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

HOW TO MAKE FLOURLESS ORANGE PISTACHIO AND ALMOND CAKE

Simmer, Blend, Bake, and Glaze: The Cozy Cake Method

STEP-BY-STEP INSTRUCTIONS:

Step 1: Simmer the Oranges
Start with the oranges—this is where the cake gets its deep citrus flavor. Place them whole (yes, peel and all) in a pot, cover with water, and simmer for about 1 hour. They should be soft to the touch and fragrant. Drain and let them cool slightly.

Step 2: Puree the Oranges
Once cooled, cut the oranges open to check for seeds and remove them if needed. Blend the oranges into a thick, smooth puree. This will be your secret to that super moist texture.

Step 3: Mix the Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs and honey until slightly frothy. Add in the orange puree, vanilla, almond flour, ground pistachios, and baking soda. Stir gently until the batter is smooth and cohesive.

Step 4: Bake to Perfection
Line and grease a 9-inch springform pan. Pour in the batter and smooth the top with a spatula. Bake for 55 to 65 minutes. The cake should be golden brown and a toothpick inserted in the center should come out mostly clean.

Step 5: Glaze While Warm
While the cake is baking, simmer the orange juice and honey in a saucepan until it reduces by half, becoming syrupy. Once the cake is out of the oven and slightly cooled, brush the glaze generously over the top. The warm cake will soak up that sticky, tangy sweetness.

HELPFUL TIPS:

• Organic Oranges: Since you’re using the peel, organic fruit is best to avoid waxes and pesticides.
• Don’t Rush the Boil: Simmering the oranges slowly develops a deep, rich flavor and softens the peel.
• Overnight Magic: This cake tastes even better the next day. Store it in a covered cake stand or airtight container to let the flavors meld.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten-Free, Dairy-Free

NOTES:

This cake is perfect for brunches, tea-time treats, or as a light dessert after a heavy meal. Its natural sweetness from honey and fruits makes it feel indulgent without being overly rich.

NUTRITIONAL INFORMATION:

(Per slice – approx.)

• Calories: 320
• Fat: 20g
• Carbohydrates: 28g
• Sugar: 18g
• Fiber: 4g
• Protein: 7g

FREQUENTLY ASKED QUESTIONS:

Can I freeze the cake?
Absolutely. Let it cool fully, wrap tightly in cling film, and freeze for up to 2 months. Thaw at room temperature before serving.

Is it safe to eat the orange peel?
Yes! Boiling softens the bitterness and releases the essential oils in the peel, adding deep citrus flavor.

Can I use bottled juice for the glaze?
Fresh juice is best, but bottled will work if you’re short on time.

How long does this cake keep?
It stays moist and delicious for 3 days at room temperature or up to 5 days in the fridge.

STORAGE INSTRUCTIONS:

• Room Temperature: Up to 3 days, covered or in a cake dome.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap in plastic wrap and freeze for up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other nutty and citrus-infused delights:

• Apricot Thumbprint Cookies
• Mini Crème Brûlée Cheesecakes: A Decadent Dessert for Beginners
• Lime Basil Pie – A Zesty Summer Delight with a Touch of French Elegance

There’s something deeply comforting about baking a cake that fills your kitchen with the scent of oranges and toasted nuts. The flourless orange pistachio and almond cake is more than a gluten-free dessert—it’s a celebration of simplicity, flavor, and tradition. Whether shared during the holidays or enjoyed with a quiet afternoon tea, this cake will always bring warmth to the table.

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