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Flourless Orange, Pistachio, and Almond Cake

A delightful gluten-free dessert featuring bright citrus notes from oranges that beautifully complement nutty pistachios and almonds.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Gluten-Free
Calories: 320

Ingredients
  

Cakes Base
  • 2 large oranges Make sure the oranges are very soft after boiling.
  • 1 cup pistachios (shelled) Can be substituted with other nuts like walnuts or hazelnuts.
  • 1 cup almonds (ground)
  • 1 cup sugar
  • 6 large eggs Contains eggs, not suitable for vegans.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Boil the two oranges in water for about 1 hour until they are soft.
  3. Drain the oranges and let them cool down. Once cooled, puree them in a food processor.
  4. In a mixing bowl, combine the eggs and sugar. Whisk them together until the mixture becomes pale in color.
  5. Add the orange puree, ground almonds, ground pistachios, baking powder, and salt to the egg mixture. Mix everything well until it is fully combined.
  6. Pour the batter into the prepared cake pan.
Baking
  1. Bake the cake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Serving
  1. Allow the cake to cool before serving.
  2. This cake is delicious on its own, but you can serve it with a light dusting of powdered sugar or a dollop of whipped cream for added sweetness.
  3. Fresh fruit or a scoop of vanilla ice cream also make great accompaniments. For a nice touch, you can sprinkle some chopped pistachios on top before serving.

Notes

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it can stay fresh for up to 5 days. You can also freeze the cake for longer storage. Just make sure to wrap it well. When ready to serve, let it thaw in the refrigerator overnight.