Flourless Orange Pistachio Cake

This flavorful Flourless Orange, Pistachio, and Almond Cake delivers Mediterranean sunshine on a plate with its vibrant citrus notes and nutty richness. The whole oranges create an intensely aromatic cake with a moist texture that improves over days, making it perfect for special occasions or whenever you crave something memorable.

I first made this for my mother's birthday after returning from a trip to Sicily, and the combination of pistachios with orange immediately transported us back to sun-drenched Mediterranean afternoons. Every family gathering now includes requests for "that orange cake with the nuts."

Ingredients

• 2 whole oranges: These become the flavor foundation after boiling releases their oils and mellows bitterness
• 3 large eggs: Provide structure since there's no gluten from flour to hold things together
• ⅔ cup honey: Choose a light variety like orange blossom or clover for complementary flavor
• 1 cup ground pistachios: Freshly ground provides the brightest color and flavor
• 2 cups almond flour: Look for blanched fine almond flour for the best texture
• 1 teaspoon vanilla extract: Pure extract enhances the nutty flavors
• ½ teaspoon baking soda: Creates just enough lift without making the cake too cakey
• For the Glaze
• ½ cup fresh orange juice: Use freshly squeezed for brightest flavor
• 2 tablespoons honey: Adds glossy finish and locks in moisture

Step-by-Step Instructions

Prepare the Oranges:

Place whole unpeeled oranges in a large pot and cover completely with water. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for a full hour. This crucial process softens the orange peel, removes bitterness, and intensifies the aromatic oils. You'll notice the oranges becoming softer and slightly changing color as they cook.

Make the Orange Puree:

Once the oranges are completely tender when pierced with a fork, drain them thoroughly and let cool for about 10 minutes until you can handle them. Transfer the whole oranges including peels to a blender or food processor. Blend on high speed until completely smooth with no visible peel pieces remaining. The puree should have a thick consistency and vibrant orange color.

Preheat and Prepare Pan:

Position your oven rack in the middle position and preheat to 350°F. Thoroughly grease a 9 inch springform pan, making sure to get into all corners and up the sides. For extra insurance against sticking, line the bottom with parchment paper cut to fit exactly.

Mix the Cake Batter:

In a large mixing bowl, whisk the eggs until slightly frothy. Add the honey and whisk until well incorporated. Stir in the orange puree and vanilla extract. In a separate bowl, combine the ground pistachios, almond flour, and baking soda, then gradually fold this dry mixture into the wet ingredients. Use gentle folding motions to maintain air in the batter while ensuring everything is evenly distributed without overmixing.

Bake the Cake:

Pour the batter into your prepared springform pan, smoothing the top with a spatula. Bake for 60 minutes, checking at the 40 minute mark. If the top is browning too quickly, loosely cover with aluminum foil. The cake is done when it feels firm to a gentle press in the center and a toothpick inserted comes out clean or with a few moist crumbs. The cake will have pulled slightly away from the sides of the pan.

Make the Glaze:

While the cake bakes, prepare the glaze. Combine fresh orange juice and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to maintain a steady simmer for about 10 minutes, stirring occasionally. The glaze should reduce by half and become slightly syrupy. It will thicken more as it cools.

Finish the Cake:

Allow the cake to cool in the pan for 15 minutes before running a thin knife around the edges to loosen. While the cake is still warm but not hot, brush the glaze evenly over the top using a pastry brush. The warm cake will absorb some of the glaze, creating an incredibly moist texture. Let the cake cool completely in the pan before releasing the springform sides. For best flavor, allow the cake to rest overnight before serving.

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My grandmother taught me that patience makes this cake exceptional. The first time I rushed and skipped proper orange boiling, resulting in bitter notes throughout. Now I use that simmering hour to prepare other meals or simply enjoy the citrus aroma filling my kitchen, knowing the result will be worth the wait.

Make Ahead and Storage

This cake shines as a make-ahead dessert. The flavors actually develop and improve over 2–3 days as the orange notes mellow and integrate with the nuts. Store at room temperature under a cake dome for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor. Individual slices freeze beautifully for up to 3 months when wrapped tightly in plastic wrap and placed in an airtight container.

Serving Suggestions

Serve thin slices of this rich cake with complementary accompaniments. A dollop of lightly whipped cream infused with a touch of orange blossom water creates an elegant presentation. For a more substantial dessert, pair with Greek yogurt drizzled with honey. I love offering slices alongside afternoon tea, particularly Earl Grey, whose bergamot notes enhance the orange flavor. During summer months, serve slightly chilled with a small scoop of pistachio gelato for an extraordinary treat.

Mediterranean Roots

This cake draws inspiration from traditional Mediterranean desserts where citrus and nuts feature prominently. Similar flourless orange cakes appear throughout Spain, southern Italy, and North Africa, often served at celebrations and holidays. The technique of boiling whole oranges comes from Sephardic Jewish cooking traditions, where it was developed to create moist, flavorful cakes without dairy (allowing them to be served after meat meals). Each region adds its own signature nuts — I've chosen the pistachio-almond combination for its beautiful color contrast and complementary flavors.

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This vibrant orange and nutty cake will transport your taste buds straight to the Mediterranean with every bite.

Frequently Asked Questions

→ Can I use different nuts instead of pistachios?

Yes, you can substitute the ground pistachios with ground almonds, hazelnuts, or walnuts. Each will provide a different flavor profile, but the texture will remain similar. Just ensure you maintain the same quantity to preserve the cake's structure.

→ Why do I need to boil the oranges whole?

Boiling the whole oranges softens the peel and removes bitterness from the pith. This process allows you to use the entire fruit, creating a moist texture and intense orange flavor while eliminating waste. The long simmer transforms the peel from bitter to wonderfully aromatic.

→ Can I use maple syrup instead of honey?

Yes, maple syrup works well as a 1:1 substitute for honey in this cake. Other liquid sweeteners like agave nectar or date syrup can also work. Each alternative will slightly modify the flavor profile while maintaining the cake's moisture.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The cake actually improves with time as the flavors meld. You can also freeze individual slices for up to 3 months.

→ Is there a way to make this cake less sweet?

To reduce sweetness, decrease the honey to ½ cup in the batter and 1 tablespoon in the glaze. You can also add a tablespoon of lemon juice to the glaze to create a more balanced sweet-tart flavor profile without compromising the cake's moisture.

→ Can I make this cake ahead of time for a special occasion?

This cake is ideal for making 1-2 days ahead as the flavors actually improve over time. Prepare and glaze as directed, then store in an airtight container at room temperature or in the refrigerator. Bring to room temperature before serving for the best flavor and texture.