Flourless Orange Pistachio Cake

Description

This Flourless Orange Pistachio Cake is a moist, fragrant, and gluten-free dessert bursting with citrusy flavor and nutty richness. Made from whole oranges, ground pistachios, and almonds, it’s naturally sweetened, dense yet fluffy, and perfect for any occasion. A beautiful golden cake that pairs wonderfully with yogurt, whipped cream, or a dusting of powdered sugar.

 Ingredients For Flourless Orange Pistachio Cake

For the Cake:

• 2 medium oranges (about 400g total)

• 1 cup (120g) shelled unsalted pistachios

• 1 cup (100g) almond flour or ground almonds

• 4 large eggs

• ¾ cup (150g) sugar (or coconut sugar for a natural option)

• 1 tsp baking powder (gluten-free if needed)

• 1 tsp vanilla extract

• ¼ tsp salt

Optional Toppings:

• Crushed pistachios for garnish

• Powdered sugar or orange glaze

• Whipped cream or Greek yogurt (for serving)

 Instructions

1. Prepare the Oranges:

   • Place the whole oranges (unpeeled) in a pot of water.

   • Bring to a boil, then simmer for 40 minutes until soft.

   • Drain, cool slightly, then cut open to remove any seeds.

   • Puree the oranges (peel and all) in a blender until smooth.

2. Preheat Oven:

   • Preheat to 350°F (175°C).

   • Line an 8-inch round cake pan with parchment paper and lightly grease the sides.

3. Make Pistachio Flour:

   • In a food processor, pulse pistachios until finely ground (don’t over-blend or they’ll turn into paste).

4. Prepare Batter:

   • In a large bowl, beat eggs and sugar until pale and fluffy (about 2–3 minutes).

   • Add orange puree, vanilla, and salt; mix well.

   • Fold in ground pistachios, almond flour, and baking powder until just combined.

5. Bake:

   • Pour batter into the prepared pan and smooth the top.

   • Bake for 45–55 minutes or until a skewer inserted in the center comes out clean.

   • Cool completely in the pan before removing.

6. Serve:

   • Dust with powdered sugar, garnish with crushed pistachios, or drizzle with orange glaze.

 Notes

• Boiling the oranges softens the peel and removes bitterness.

• You can use blanched almonds instead of almond flour if grinding fresh nuts.

• The cake becomes even more flavorful the next day as the orange oils settle.

• Store in an airtight container for up to 4 days or refrigerate for a week.

 Tips

• For an extra-moist version, brush the cake with a syrup made of orange juice and honey after baking.

• Add a pinch of cardamom or cinnamon for warmth.

• Top with labneh or mascarpone and fresh orange slices for a dessert-worthy presentation.

• Freeze leftovers wrapped tightly in foil for up to 2 months.

 Servings

• Makes 8–10 servings

 Nutritional Information (per slice, approx.)

(Values may vary based on ingredients used.)

Health Benefits

• Gluten-Free & Flourless — Ideal for those avoiding gluten or refined flour.

• High in Vitamin C from oranges and antioxidants from pistachios.

• Good Fats & Protein — Nuts provide heart-healthy fats and plant-based protein.

• Rich in Fiber — Aids digestion and keeps you feeling full longer.

• No Butter or Oil — Naturally moist from oranges and nuts.

 Q&A

Q1: Can I use lemons instead of oranges?
A: Yes, but reduce to 1 lemon and add 1 tbsp honey for balance — lemons are more tart.

Q2: Can I make this cake vegan?
A: Yes! Replace eggs with 4 flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Q3: Can I use store-bought pistachio flour?
A: Absolutely — it saves time and works perfectly as long as it’s unsalted and unsweetened.

Q4: How do I prevent the top from browning too quickly?
A: Cover loosely with foil halfway through baking.

Q5: Can I make this ahead for an event?
A: Yes — it tastes even better the next day after chilling overnight!