Flourless Orange, Pistachio, and Almond Cake

Name: Flourless Orange, Pistachio, and Almond Cake
Prep time: 20 min
Cook time: 50 min
Total time: 2 h
Cuisine: Gluten-Free
Ingredients: 2 medium oranges (preferably seedless, organic); 6 large eggs; 1 cup (200g) granulated sugar; 2 ½ cups (250g) almond meal (also called almond flour); ½ cup (60g) shelled pistachios, finely chopped (plus more for garnish); 1 tsp baking powder; ½ tsp salt; Optional: powdered sugar, for dusting

Posted on June 3, 2025

A slice of flourless orange cake topped with crushed pistachios on a rustic plate

Dessert

Jump to Recipe

Looking for a cake that’s moist, fragrant, and naturally gluten-free? This Flourless Orange, Pistachio, and Almond Cake is bursting with bright citrus flavor, nutty richness, and a soft, almost fudgy crumb. It’s the kind of dessert that feels fancy enough for guests but easy enough for a weekday treat. Plus, no flour means it’s perfect for gluten-free diets or anyone looking to switch things up! Topped with crushed pistachios or a dusting of powdered sugar, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

This Flourless Orange, Pistachio, and Almond Cake is the kind of recipe that checks all the right boxes: it’s naturally gluten-free, incredibly moist and flavorful, and made with simple, wholesome ingredients. The sweet orange pairs beautifully with the nutty combo of almonds and pistachios, creating a rich, aromatic cake that feels both cozy and luxurious. No mixer required, and it’s totally make-ahead friendly—perfect for brunches, tea parties, or a quiet moment with coffee. Whether you’re baking for a special occasion or just because, this cake won’t disappoint!

Ingredients

This cake comes together with pantry staples and a few fresh ingredients. No flour, no fuss—just pure citrusy, nutty goodness.

Here’s what you’ll need:

2 medium oranges (preferably seedless, organic)
6 large eggs
1 cup (200g) granulated sugar
2 ½ cups (250g) almond meal (also called almond flour)
½ cup (60g) shelled pistachios, finely chopped (plus more for garnish)
1 tsp baking powder
½ tsp salt
Optional: powdered sugar, for dusting

Instructions

This recipe is wonderfully simple, with minimal prep and maximum flavor. Here’s how to make it:

Boil the oranges: Place the whole oranges (skin and all) in a pot of water. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until very soft. Drain and let them cool.
Preheat your oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Blend the oranges: Once cooled, cut the oranges in half, remove any seeds, and blend the whole fruit (peel included!) in a food processor until smooth.
Mix the batter: In a large bowl, whisk the eggs and sugar until light and frothy. Stir in the orange puree.
Add the dry ingredients: Fold in the almond meal, chopped pistachios, baking powder, and salt. Mix until combined.
Bake: Pour the batter into your prepared pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temp, garnished with extra pistachios or a dusting of powdered sugar.

Servings and Timing

This cake is a crowd-pleaser that slices beautifully and keeps well—perfect for both gatherings and slow weekend treats.

Servings: 8–10 generous slices
Prep Time: 20 minutes (plus 1 hour for boiling oranges)
Bake Time: 45–50 minutes
Total Time: About 2 hours, including cooling

Tips and Variations

This cake is flexible and forgiving—here are some ideas to make it your own:

No pistachios? Swap with chopped walnuts, hazelnuts, or simply add more almond meal.
Want it sweeter? Drizzle with an orange glaze (just mix powdered sugar with orange juice).
Feeling fancy? Top with whipped cream or serve with a scoop of vanilla ice cream.
Go dairy-free: This cake is already dairy-free—no changes needed!
Add a twist: A touch of cardamom or cinnamon adds warmth and depth.
Make it ahead: This cake tastes even better the next day after the flavors meld.

Storage

This cake stores beautifully, making it a perfect make-ahead dessert.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days. Let it come to room temp before serving for the best texture.
Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temp or warm briefly in the microwave.

Frequently Asked Questions

1. Can I make this cake without boiling the oranges?
Boiling removes bitterness from the peel and softens the fruit. It’s essential for that moist, mellow citrus flavor—so don’t skip it!

2. Is almond meal the same as almond flour?
They’re similar! Almond meal is slightly coarser and includes the skins, while almond flour is finer and blanched. Either one works in this recipe.

3. Can I make it vegan?
Unfortunately, the eggs are key for structure in this flourless cake. A vegan version would need significant modifications.

4. Do I need a food processor?
It helps, especially for blending the whole oranges, but a good blender will work just as well.

5. Can I use bottled orange juice instead?
Nope! You need the whole orange, including the zest and peel, to get the signature texture and flavor.

6. How do I know when the cake is done baking?
Insert a toothpick in the center—it should come out clean or with just a few moist crumbs.

7. Can I double the recipe?
Yes, but use a larger pan (like a 9×13″) and adjust the bake time—start checking at 50 minutes.

Conclusion

This Flourless Orange, Pistachio, and Almond Cake is proof that simple ingredients can create something truly special. Moist, fragrant, and naturally gluten-free, it’s a showstopper for holidays, brunches, or anytime you want to impress without the stress. Whether you’re baking for a loved one or treating yourself, this cake brings a little sunshine to every slice.