This flourless orange pistachio cake is a rich, moist, and nutty dessert bursting with vibrant citrus flavor and a tender texture that melts in the mouth. Made without any flour, it’s naturally gluten-free and packed with the delightful combination of whole oranges and ground pistachios.
Why I’ll Love This Recipe
I love how incredibly simple this cake is to make with just a few wholesome ingredients. Boiling the oranges softens their bitterness and intensifies their flavor, which blends perfectly with the nuttiness of the pistachios. It’s naturally gluten-free, making it a great option for those avoiding wheat. Whether I serve it plain or with a citrusy glaze, it always turns out moist, fragrant, and crowd-pleasing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium oranges, boiled whole for 1 hour
6 large eggs
200g sugar
250g ground pistachios
1 tsp baking powder
Pinch of salt
Optional Glaze (not specified but usually a citrus glaze or powdered sugar works well)
Directions
I start by placing the whole oranges (with peel) in a pot of water and boiling them for about 1 hour. Once soft, I drain and let them cool slightly.
I cut the oranges open, remove any seeds, and blend the entire fruit into a smooth puree.
In a large bowl, I beat the eggs and sugar together until pale and fluffy.
I stir in the orange puree, ground pistachios, baking powder, and a pinch of salt until fully combined.
I pour the batter into a greased and lined cake tin.
I bake at 180°C (350°F) for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Once cooled, I can glaze it lightly or dust it with powdered sugar before serving.
Servings and timing
This cake typically serves 8 to 10 slices, depending on how I cut it. The prep time, including boiling the oranges, is about 1 hour and 15 minutes, and the baking time is around 50 minutes. So, in total, I set aside approximately 2 hours from start to finish.
Variations
I sometimes swap pistachios for ground almonds or a mix of both.
Adding a bit of orange blossom water or vanilla can enhance the flavor even more.
If I want a more decadent touch, I drizzle a white chocolate glaze on top.
For an extra texture contrast, I sprinkle chopped pistachios over the top before baking.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds to revive the softness. It also freezes beautifully — I wrap slices individually and freeze them for up to 2 months.
FAQs
What kind of oranges should I use for this cake?
I usually choose seedless, sweet oranges like navel oranges, but any medium-sized variety will work as long as they’re boiled thoroughly and blended well.
Can I make this cake ahead of time?
Yes, I often make it a day in advance. The flavor develops even more the next day, and it stays wonderfully moist.
Is it necessary to boil the oranges?
Boiling removes the bitterness from the peel and softens the fruit, which is crucial for the cake’s smooth texture and vibrant citrus flavor.
Can I use a food processor instead of a blender?
Absolutely. I use a food processor to puree the oranges and mix the batter for convenience and minimal cleanup.
Is this cake gluten-free?
Yes, since there’s no flour involved, it’s naturally gluten-free — just make sure the baking powder I use is gluten-free too.
Conclusion
This flourless orange pistachio cake is one of those effortless yet impressive desserts I turn to time and time again. It’s bold in flavor, naturally gluten-free, and has a luxurious texture that wins over everyone who tries it. Whether for a dinner party or a casual afternoon treat, I know it’s going to be a hit.
This flourless orange pistachio cake is a rich, moist dessert featuring whole boiled oranges and ground pistachios. Naturally gluten-free, it offers a bold citrus flavor and tender texture that melts in your mouth.
Total Time:2 hours
Yield:8–10 slices
Ingredients
2 medium oranges, boiled whole for 1 hour
6 large eggs
200g sugar
250g ground pistachios
1 tsp baking powder
Pinch of salt
Optional: citrus glaze or powdered sugar for topping
Instructions
Place whole oranges (with peel) in a pot of water and boil for 1 hour. Drain and let cool slightly.
Cut the oranges open, remove any seeds, and blend into a smooth puree.
In a large bowl, beat the eggs and sugar together until pale and fluffy.
Stir in the orange puree, ground pistachios, baking powder, and a pinch of salt until fully combined.
Pour the batter into a greased and lined cake tin.
Bake at 180°C (350°F) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before optionally glazing or dusting with powdered sugar.
Notes
Boiling the oranges is essential to remove bitterness and achieve a smooth texture.
Can substitute pistachios with ground almonds or a mix of both.
Enhance flavor with orange blossom water or vanilla extract.
Sprinkle chopped pistachios on top before baking for extra texture.
Freezes well — wrap slices individually and store for up to 2 months.
