Description
This Flourless Orange, Pistachio, and Almond Cake is a moist and flavorful dessert that combines the natural sweetness of oranges with the nutty richness of pistachios and almond flour. Perfect for a gluten-free treat, this cake is enhanced with a homemade orange and honey glaze, delivering a zesty finish that complements every bite.
Ingredients
Scale
Cake
- 2 whole oranges
- 3 large eggs
- ⅔ 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 them completely with water and simmer on low heat for 1 hour until the oranges are very soft.
- Make the Orange Puree: Drain the cooked oranges and transfer them to a blender. Blend until completely smooth to form the orange puree for the cake batter.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform cake pan to prevent sticking.
- Mix the Cake Batter: In a large mixing bowl, combine the orange puree, eggs, ⅔ cup honey, ground pistachios, almond flour, vanilla extract, and baking soda. Stir thoroughly until the batter is smooth and evenly mixed.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 1 hour. If the cake top browns too quickly, cover loosely with aluminum foil. The cake is done when a toothpick inserted into the center comes out clean.
- Make the Glaze: In a small saucepan, combine ½ cup fresh orange juice with 2 tablespoons honey. Bring the mixture to a boil, then reduce heat and simmer gently until the liquid reduces by half, thickening into a glaze. Remove from heat and let it cool slightly.
- Finish the Cake: Once the cake is slightly cooled, brush the orange and honey glaze evenly over the top. Allow the cake to cool completely before removing it from the pan and serving.
Notes
- Simmering the oranges whole softens the peel and adds natural sweetness and zest to the cake.
- If you don’t have a springform pan, use a regular cake pan and line it with parchment paper for easy removal.
- This cake is naturally gluten-free due to the use of almond flour, making it suitable for gluten-free diets.
- The glaze adds extra moisture and a glossy finish, but you can omit it for a simpler cake.
- Store leftovers in an airtight container and refrigerate for up to 5 days. Serve chilled or at room temperature.
