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–+ servings
Flourless orange cake topped with pistachios and almonds on a white plate

Flourless Orange, Pistachio, and Almond Cake

A simple, naturally gluten-free cake packed with seasonal citrus and toasted nuts, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Brunch, Dessert
Cuisine American, Gluten-Free
Servings 8 servings
Calories 300 kcal

Ingredients
  

Cakes ingredients

  • 3 large eggs 3 large eggs, at room temperature Room temperature eggs whip better.
  • 1 cup 1 cup granulated sugar
  • 2 medium oranges Zest of 2 medium oranges (about 2 tablespoons) Zest, then juice for maximum flavor.
  • 1/4 cup 1/4 cup freshly squeezed orange juice Fresh gives the best flavor.
  • 1/2 cup 1/2 cup shelled pistachios, toasted and finely chopped Toast for better flavor and texture.
  • 1 cup 1 cup almond meal (finely ground almonds)
  • 1/2 cup 1/2 cup finely ground pistachios (or additional almond meal if preferred) Use almond meal if pistachios are scarce.
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 teaspoon 1 teaspoon baking powder Helps with lift.
  • 2 tablespoons 2 tablespoons olive oil or melted butter
  • to taste Powdered sugar for dusting (optional) Dust before serving.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch springform pan and line the bottom with parchment. Lightly grease the parchment.
  • Toast pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool, then finely chop half and grind the other half to a meal in a food processor.
  • In a large bowl, whisk eggs, granulated sugar, and orange zest until the mixture is pale and slightly thickened, about 3–4 minutes by hand or 1–2 minutes with a hand mixer.
  • Stir in the orange juice and olive oil or melted butter until incorporated.
  • In a separate bowl, mix almond meal, ground pistachios, salt, and baking powder.
  • Gently fold the dry mixture into the egg mixture until just combined—avoid overmixing to keep the cake tender. Fold in the chopped pistachios.

Baking

  • Pour batter into the prepared pan and smooth the top. Bake for 30–38 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.

Cooling and Serving

  • Let the cake cool in the pan for 15 minutes, then release the springform and cool on a rack.
  • Dust with powdered sugar before serving, and add a few extra chopped pistachios for garnish.

Notes

Store at room temperature covered for up to 2 days. Refrigerate for up to 5 days. For freezing, wrap tightly and store for up to 2 months.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 2gSodium: 100mgFiber: 2gSugar: 15g
Keyword Almond Cake, Flourless Cake, gluten-free dessert, Orange Cake, Pistachio Cake
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