Description
This Flourless Orange, Pistachio, and Almond Cake is a moist, flavorful, and naturally gluten-free dessert featuring whole boiled oranges blended into a zesty puree mixed with almond and pistachio meals. Enhanced with a hint of cardamom and baked to perfection, this cake offers a nutty texture and bright citrus aroma, perfect for a sophisticated yet simple treat.
Ingredients
Scale
Cake Ingredients
- 2 medium oranges (seedless, preferably organic)
- 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
Garnish (optional)
- Powdered sugar, for dusting
- Chopped pistachios or orange zest
Instructions
- Boil the Oranges: Place the whole seedless oranges with their peel into a saucepan and cover with water. Bring to a boil and simmer for 1 hour, topping up the water as needed to keep the oranges submerged. Drain and allow them to cool completely.
- Prepare Orange Puree: Cut the cooled oranges into chunks, removing any seeds that may remain. Blend these pieces, including the peel, into a smooth and uniform puree.
- Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is light, fluffy, and slightly thickened, ensuring good incorporation of air for cake lift.
- Combine Dry and Wet Ingredients: Gently fold in the orange puree, almond meal, finely ground pistachios, baking powder, optional ground cardamom, and a pinch of salt into the egg and sugar batter. Mix carefully until just combined to maintain aeration.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool and Garnish: Allow the cake to cool completely in the pan on a wire rack. Once cooled, release and remove the springform pan sides. Dust the top lightly with powdered sugar and garnish with chopped pistachios or a sprinkle of orange zest as desired.
Notes
- Make sure to use seedless oranges or remove all seeds before blending to avoid bitterness.
- Boiling the whole orange softens the peel, giving the cake its distinctive orange flavor without bitterness.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free variation, this recipe would need significant adaptation as the almond and pistachio are primary ingredients.
- Using gluten-free baking powder ensures the cake remains gluten-free.
- Optional cardamom adds a warm spice note but can be omitted if preferred.
