Ingredients
Scale
- 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
- Place whole oranges in a pot of water. Bring to a boil, reduce heat and simmer for 45 minutes to 1 hour, until very soft. Drain and cool.
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line bottom with parchment paper.
- Cut cooled oranges in half, remove seeds, and blend the whole fruit (peel included) in a food processor until smooth.
- In a large bowl, whisk eggs and sugar until light and frothy. Stir in the orange puree.
- Fold in almond meal, chopped pistachios, baking powder, and salt. Mix until combined.
- Pour batter into prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished with pistachios or powdered sugar.
Notes
Swap pistachios for walnuts or hazelnuts, or use more almond meal. Add cardamom or cinnamon for warmth. Best made a day ahead for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg
Keywords: orange cake, almond cake, flourless, gluten-free, pistachio, citrus dessert