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Flourless orange pistachio almond cake topped with fresh orange slices.

Flourless Orange Pistachio Almond Cake

A simple and elegant cake made with ground almonds and pistachios, infused with vibrant orange zest and juice, perfect for seasonal gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 8 servings
Calories 250 kcal

Ingredients
  

Cake Ingredients

  • 2 cups almond meal (finely ground almonds)
  • 3/4 cup shelled pistachios (finely chopped, plus extra for topping)
  • 1 cup granulated sugar
  • 4 large eggs (at room temperature)
  • 1/4 cup fresh orange juice
  • 1/4 cup neutral oil (sunflower or light olive oil)
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1 tsp pure vanilla extract
  • confectioners’ sugar (for dusting or a simple orange glaze, optional)

Citrus Glaze (optional)

  • 1/2 cup confectioners’ sugar
  • 1–2 tbsp orange juice

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment for easy release.

Mix Dry Ingredients

  • In a bowl, combine the almond meal, chopped pistachios, baking powder, and salt. Stir until evenly distributed.

Whisk Eggs and Sugar

  • In a large mixing bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened (about 3–5 minutes by hand or 2–3 minutes with a mixer).

Add Flavorings and Oil

  • Stir in orange zest, orange juice, vanilla extract, and oil until well combined.

Fold in Dry Mix

  • Gently fold the almond-pistachio mixture into the egg mixture. Mix until no large streaks remain, being careful not to deflate the batter.

Bake

  • Pour batter into the prepared pan, smooth the top, and sprinkle a few chopped pistachios on top. Bake for 30–40 minutes, or until the top is golden and a skewer inserted into the center comes out mostly clean with a few moist crumbs.

Cool and Finish

  • Let the cake cool in the pan for 10 minutes, then release the springform and cool completely on a rack. Dust with confectioners’ sugar or drizzle with the orange glaze if you like.

Notes

Use room-temperature eggs for better mixing, measure nuts accurately for consistency, do not overmix, and test doneness carefully; also, consider toasting the pistachios for extra flavor.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 60mgFiber: 3gSugar: 15g
Keyword Autumn Dessert, Citrus Dessert, Flourless Cake, gluten-free, Nut Cake
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