Flourless Orange Pistachio Cake

Bursting with zesty orange and the earthy crunch of pistachios and almonds, this no-flour dessert gets crazy-moist thanks to a cool trick with whole oranges. Simmering the fruit makes it juicy and bold in every forkful.

This treat started as something special for my friend with celiac. It was such a crowd-pleaser at the party, I’ve made it for just about every get-together since—no one ever guesses it’s gluten free.

Irresistible Ingredients

• Fresh orange juice: Pops up in the glaze too. Squeeze your own to really bump up the tang.
• Baking soda: Adds some lift so it’s not too dense. Only use recently opened stuff for the best rise.
• Vanilla extract: Brings all the flavors together. Pure is worth it here.
• Almond flour: Makes it soft, moist, and a little nutty. Fine and blanched is best for a smooth crumb.
• Ground pistachios: Make every bite pop with color and nutty goodness. Go for unsalted raw pistachios if you can.
• Honey: Adds gentle floral sweetness that balances the tartness. Pick a lighter honey if you like the orange to stand out.
• Large eggs: Hold everything together. Let them come to room temp—they blend better that way.
• Whole oranges: Main player! Delivers all the juice, taste, and sweetness. Try for organic since you’re using the peel too.

Step-by-Step Directions

Finish Up and Chill:

When the cake’s cooled a bit, coat the top with your warm glaze. Let it soak in. Keep it in the pan to fully chill for a couple hours before removing the sides. For a top-tier texture and flavor, let it sit in the fridge overnight before you slice.

Simmer the Oranges:

Toss your whole, unpeeled oranges in a pot covered with water. Let them gently bubble for about an hour. You’re after soft oranges and no bitterness. If a fork goes through easily, they’re done.

Make the Puree:

Drain and let the oranges cool so you can touch them. Cut them open to let off steam and peek for seeds to get rid of. Put all the pieces (peel included) in your blender or processor and blitz till you get a thick, smooth mix that’s bright orange.

Oven Ready:

Crank your oven up to 350°F. Thoroughly grease a springform pan and press in parchment on the bottom—super important since this cake really likes to stick.

Batter Time:

In a big bowl, beat your eggs till fluffy—takes about a minute. Pour in the honey and keep whisking so it’s well blended. Mix in the orange puree and vanilla. Separately, stir up your pistachios, almond flour, and baking soda, then add that into the wet stuff. Fold together just until there’s no dry spots left. Don’t overwork or it’ll end up heavy.

Baking:

Scrape your batter into the pan and even out the top. Bake for an hour, but check around 45 minutes in. If it’s browning too much, tent with foil. When you poke the middle with a toothpick and just a little moist crumb sticks, you’re set.

Sticky Citrus Glaze:

As the cake’s cooling, heat orange juice and honey in a tiny pot. Let it bubble and then bring down to a simmer for 10 minutes until it’s reduced and sticky enough to coat a spoon.

The magic is all about simmering those whole oranges. My grandma’s old cookbook tipped me off to this method—she’d make a similar treat every winter, and our house always smelled so bright and happy when she did.

Switch Things Up

This bake’s flexible. Want a different crunch? Use half walnuts with those pistachios. Rather have maple’s cozy vibe instead of honey? Swap it in one-for-one. It’s easygoing, so feel free to change things up while keeping it super moist and rich.

How to Serve

Let slices come to room temp, that’s when the flavors really pop. It’s tasty with some barely whipped cream or thick Greek yogurt for a rich contrast. Throw on some berries and a dusting of powdered sugar if you’re feeling extra fancy.

Tips for Storing

It’ll hold up on your counter covered for two days. If you’re making it farther ahead, stash in the fridge up to a week—flavor actually keeps getting better. You can also stash wrapped-up slices in the freezer for three months, no problem.

Big on citrus and nuts, this one stands out at any event. Set it on the table, and dig in!

Foire aux questions sur la recette

→ Could I switch out pistachios for other nuts?

Totally! Use more almond flour if you don't have pistachios, or go for hazelnuts or walnuts for a new spin. Every nut switches up the taste a little, but it'll all bake up with that same soft texture.

→ Why bother boiling the oranges?

Boiling makes the orange skins soft and less bitter, so you can blend the whole thing right in—peels and all! This trick means bold orange taste and a cake that's crazy moist too.

→ What's the best way to keep this cake fresh?

Just pop the cake in a sealed container on the counter for up to three days. Stick it in your fridge if you want it to last a week. It actually gets more flavorful after a few days. Want to save some for later? Slices freeze fine for three months.

→ Is it okay for folks with diabetes?

This dessert skips white sugar, but there's honey, so it still affects blood sugar. If you need less sweetness, cut back on honey or check with your healthcare pro before digging in.

→ Can you make it without eggs?

This one really relies on eggs to hold things together, since there's no flour. A usual substitute like flax eggs just won't give you that structure. Making it egg-free means totally re-working the ingredients, using different binders.

→ How do you tell when it’s done baking?

Poke a toothpick in the middle—if it comes out clean or a little crumbly, you’re set. The top should bounce back a bit when tapped. Know that this cake always stays denser and moist, not dry or fluffy like regular cakes.