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Flourless Orange Pistachio Cake

A gluten-free cake made with fresh oranges and pistachios, perfect for a light dessert.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 large oranges
  • 200g shelled pistachios
  • 6 large eggs
  • 250g ground almonds
  • 200g caster sugar
  • 1 tsp baking powder
  • Zest of 1 orange (for garnish)

Instructions

  1. Preheat the oven to 180°C (160°C fan) and grease a 23cm springform cake tin.
  2. Boil the whole oranges in water for 1 hour until soft, then let them cool and remove any seeds.
  3. Blend the boiled oranges and pistachios in a food processor until smooth.
  4. In a large bowl, whisk the eggs and sugar until pale and fluffy.
  5. Fold in the ground almonds, baking powder, and the orange-pistachio mixture.
  6. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean.
  7. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.

Notes

Ensure oranges are seedless for a smoother texture. Store in an airtight container for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Method: Dessert
  • Cuisine: Mediterranean

Nutrition

  • Calories: 350
  • Sugar: 18g
  • Fat: 22g
  • Carbohydrates: 28g
  • Protein: 12g