Flourless Orange Pistachio Cake – Moist, Fragrant, and Naturally Gluten-Free

This Flourless Orange Pistachio Cake is a stunning dessert that combines the bright, citrusy flavor of oranges with the nutty richness of pistachios—all without a hint of flour. It’s dense yet moist, rich yet delicately sweet, and has a texture so tender it practically melts in your mouth. The first time I baked this cake, I was amazed by its simplicity—whole oranges, almonds, and pistachios transformed into a fragrant masterpiece. It’s the perfect cake for afternoon tea, elegant dinners, or festive occasions when you want something truly special and naturally gluten-free.

Why You’ll Love This Recipe

This cake is everything a homemade dessert should be: simple, wholesome, and bursting with natural flavor. The oranges give it a beautiful aroma and a moist, almost custard-like texture, while the pistachios add a delightful nuttiness and soft crunch. You’ll love that it’s made with no flour, no butter, and just a few pantry staples. It’s naturally gluten-free and dairy-free but feels incredibly indulgent. Serve it with a dusting of powdered sugar or a dollop of whipped cream—it’s perfect either way.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole Oranges: Boiled until soft and then blended whole (peel and all) to give the cake its moisture, flavor, and slight bitterness.

Ground Pistachios: Add nutty richness and beautiful color—either use store-bought ground pistachios or pulse them finely in a food processor.

Almond Meal: Gives structure and keeps the cake tender and moist.

Eggs: Provide lift and stability while giving the cake its custard-like texture.

Sugar: Sweetens the batter and balances the tang of the oranges.

Baking Powder: Helps the cake rise slightly for a light yet dense crumb.

Vanilla Extract: Enhances the overall aroma and depth of flavor.

Salt: Balances the sweetness and highlights the pistachio flavor.

Crushed Pistachios (optional): For topping—add color and crunch.

Powdered Sugar (optional): For dusting before serving.

Directions

Step 1: Prepare the Oranges
Place the whole oranges (unpeeled) in a pot of water, bring to a boil, then simmer for about 1 hour until completely soft. Drain, let cool, and remove any seeds. Blend the oranges into a smooth purée using a food processor or blender.

Step 2: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk the eggs and sugar together until slightly frothy. Add the orange purée, vanilla extract, and a pinch of salt, mixing until combined. Stir in the almond meal, ground pistachios, and baking powder until a smooth, thick batter forms.

Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean. If the top begins to brown too quickly, cover loosely with foil during the last 10 minutes.

Step 4: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and sprinkle with chopped pistachios before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

Serves 8–10 people. Preparation time: 20 minutes. Cooking time: 1 hour (including boiling oranges). Cooling time: 30 minutes. Total time: approximately 1 hour 50 minutes.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and freeze for up to 2 months—thaw at room temperature before serving.

Variations and Customizations

Orange Blossom Version: Add 1 teaspoon of orange blossom water for an aromatic Mediterranean touch.
Honey Pistachio Glaze: Drizzle warm honey over the cake and top with chopped pistachios for a glossy finish.
Chocolate Drizzle: Pour melted dark chocolate over the cooled cake for a luxurious twist.
Citrus Mix: Replace one orange with a lemon for a slightly tangier version.
Cardamom Infusion: Add a pinch of ground cardamom to complement the pistachio flavor.
Coconut Twist: Mix in a handful of shredded coconut for added texture.
Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water each) and increase baking powder slightly.
Mini Cakes: Bake in muffin tins for individual servings (bake 20–25 minutes).
Nut-Free Version: Replace pistachios with sunflower seed meal for similar texture.
Yogurt Topping: Serve with Greek yogurt sweetened with honey for a creamy contrast.

FAQs

Do I need to peel the oranges?

No, the peel adds flavor and aroma—just remove the seeds before blending.

Can I use almond flour instead of almond meal?

Yes, but the texture will be slightly finer and less rustic.

Can I make it ahead of time?

Absolutely—it tastes even better the next day as the flavors develop.

Is it gluten-free?

Yes, this cake is naturally gluten-free with no flour added.

Can I use store-bought orange purée?

Yes, but homemade gives the best fresh citrus flavor.

Can I use pistachio flour?

Yes, it works perfectly and saves time.

What kind of sugar works best?

White sugar keeps it light, but you can use golden caster sugar for warmth.

How do I know when it’s done baking?

The center should spring back lightly when touched and a toothpick should come out clean.

Can I add syrup on top?

Yes, brush with an orange syrup or honey glaze for extra moisture.

Can I freeze the cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.

Conclusion

This Flourless Orange Pistachio Cake is a beautiful, naturally gluten-free dessert that’s bursting with citrus brightness and nutty depth. Moist, fragrant, and elegant, it’s the kind of cake that feels special enough for celebrations but simple enough to bake on a cozy weekend. Each bite offers the perfect balance of sweetness and freshness, with the richness of pistachios giving it a luxurious finish. Serve it with a dusting of powdered sugar—or a drizzle of honey—for a dessert that’s both rustic and refined.

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