Description
This Flourless Orange, Pistachio, and Almond Cake is a moist and flavorful gluten-free dessert that combines the zesty freshness of whole boiled oranges with the nutty richness of almond meal and pistachios. Lightly spiced with cardamom and sweetened naturally, this cake is perfect for those seeking a naturally gluten-free treat with a citrus twist.
Ingredients
Scale
Citrus Puree
- 2 medium oranges (seedless, preferably organic)
Batter
- 6 large eggs
- 1 cup granulated sugar
- 1 1/2 cups almond meal (ground almonds)
- 1/2 cup finely ground pistachios (unsalted, shelled)
- 1 teaspoon baking powder (gluten-free if needed)
- 1/2 teaspoon ground cardamom (optional)
- Pinch of salt
For Garnish (optional)
- Powdered sugar, for dusting
- Chopped pistachios or orange zest
Instructions
- Boil Oranges: Place the whole oranges with their peel in a saucepan and cover them with water. Bring to a boil and cook for 1 hour, topping up with water as needed to ensure they remain submerged. Once cooked, drain and allow the oranges to cool completely.
- Prepare Orange Puree: Cut the cooled oranges into chunks and carefully remove any seeds. Blend the oranges, including the softened peel, into a smooth puree, ensuring a consistent texture for the cake batter.
- Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper to prevent sticking and allow for an easy release.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is light, airy, and fluffy, which will contribute to the cake’s lift and texture.
- Combine Batter Ingredients: Gently fold the prepared orange puree into the egg mixture. Then add almond meal, ground pistachios, baking powder, cardamom if using, and a pinch of salt. Mix carefully until all ingredients are fully incorporated without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center emerges clean, indicating the cake is cooked through.
- Cool and Garnish: Allow the cake to cool completely in the pan to set properly. Once cooled, remove the sides of the springform pan, dust the top with powdered sugar if desired, and garnish with chopped pistachios or fresh orange zest for an extra burst of flavor and color.
Notes
- Using organic oranges is recommended since the peel is used in the puree.
- Ensure oranges are seedless or remove all seeds before blending to avoid bitterness.
- For a nut-free version, this recipe would need a suitable alternative as nuts are central to its texture and flavor.
- Cardamom is optional but adds a warm, aromatic note to the cake.
- You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- This cake is naturally gluten-free as it contains no flour, relying on nut meals instead.
