Description

This Flourless Orange, Pistachio, and Almond Cake is a delightful gluten-free treat bursting with citrus flavor and nutty richness. Made without flour, it combines whole simmered oranges, ground pistachios, and almond flour for a moist, dense texture. Sweetened naturally with honey and topped with a luscious orange-honey glaze, this cake is perfect for a sophisticated dessert or special occasion.

Ingredients

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Cake Ingredients

2 whole oranges
3 large eggs
⅔ cup honey
1 cup ground pistachios
2 cups almond flour
1 teaspoon vanilla extract
½ teaspoon baking soda

Glaze Ingredients

½ cup fresh orange juice
2 tablespoons honey

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Instructions

Prepare the Oranges: Rinse the oranges thoroughly and place them in a pot. Cover completely with water and simmer on low heat for 1 hour until the oranges are soft.
Make the Orange Puree: Drain the cooked oranges and transfer them to a blender. Blend until you achieve a smooth, fine puree with no large pieces remaining.
Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform cake pan to prevent sticking.
Mix the Cake Batter: In a large mixing bowl, combine the orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix thoroughly until the batter is smooth and well blended.
Bake the Cake: Pour the batter into the prepared pan and bake for 1 hour. Keep an eye on the cake, and if the top starts to brown too quickly, cover it loosely with foil. The cake is done when a toothpick inserted into the center comes out clean.
Make the Glaze: In a small saucepan, combine the fresh orange juice and honey. Bring to a boil, then reduce the heat and simmer until the mixture reduces by half and thickens slightly. Remove from heat and set aside to cool.
Finish the Cake: When the cake has cooled a bit, gently brush the orange and honey glaze over the top. Allow the cake to cool completely before removing it from the pan and serving.

Notes

The cake is naturally gluten-free due to the use of almond flour and ground nuts instead of wheat flour.
You can substitute honey with maple syrup for a different sweetness profile.
Ensure to cover the cake with foil if it browns too fast to avoid burning the surface.
Using a blender for the orange puree ensures a smooth cake texture without bits of peel.
Store leftovers in an airtight container in the refrigerator for up to 3 days.