Description
This Flourless Orange Pistachio Almond Cake is a moist, flavorful dessert that combines the natural sweetness and zest of whole oranges with the rich nuttiness of almond meal and pistachios. Without any flour, this cake offers a dense yet tender texture perfect for gluten-free diets, baked to golden perfection and served as a delightful treat for any occasion.
Ingredients
Scale
Primary Ingredients
- 2 medium-sized whole oranges
- 200 grams granulated sugar
- 200 grams almond meal
- 100 grams shelled pistachios (finely ground)
- 6 large eggs
- 1 tsp baking powder
- A pinch of salt
Instructions
- Prepare the oranges: Thoroughly wash the oranges and boil them in water for about 30 minutes until they are soft. Then, allow them to cool completely.
- Make the orange puree: Cut the cooled oranges in half, remove any seeds, and blend them into a smooth puree using a food processor to ensure an even texture.
- Combine dry ingredients: In the food processor, mix the orange puree with granulated sugar, almond meal, finely ground pistachios, baking powder, and a pinch of salt until all ingredients are well incorporated.
- Incorporate eggs: In a separate bowl, whisk the six large eggs until frothy. Gradually add this egg mixture into the orange-nut blend, stirring continuously to create a smooth and uniform batter.
- Prepare for baking: Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely before serving for the best texture and flavor.
Notes
- Using whole oranges, including peel, adds a unique citrus flavor and natural moisture to the cake.
- Make sure to remove all seeds from the oranges before blending to avoid bitterness.
- This cake is naturally gluten-free due to the use of almond meal and no wheat flour.
- For a more intense nut flavor, toast the pistachios lightly before grinding.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
