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Flourless Orange Pistachio Cake Recipe

Flourless Orange Pistachio Cake Recipe
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★★★★★

5.1 from 16 reviews

This Flourless Orange Pistachio Cake is a moist, flavorful, and gluten-free dessert that beautifully combines the natural sweetness of whole boiled oranges with nutty almond flour and ground pistachios. Enhanced with honey and a zesty orange glaze, this cake offers a vibrant citrus profile and a tender crumb, making it a perfect treat for those seeking a refined, healthy dessert option.

Ingredients

Scale

Cake Ingredients

  • 2 cups almond flour
  • 2 whole oranges
  • ⅔ cup honey
  • 3 large eggs
  • ½ teaspoon baking soda
  • 1 cup ground pistachios
  • 1 teaspoon vanilla extract

Glaze Ingredients

  • 2 tablespoons honey
  • ½ cup fresh orange juice

Instructions

  1. Boil the Oranges: Take the whole oranges, rinse them thoroughly under running water, then place them in a pot. Fill the pot with enough water to cover the oranges completely and simmer gently for one hour to soften the oranges and mellow their flavor.
  2. Blend the Oranges: Drain the water from the pot and transfer the boiled oranges to a blender. Blend until the texture becomes velvety smooth, ensuring no large chunks remain for a consistent cake batter.
  3. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to prevent the cake from sticking during baking.
  4. Mix the Batter: In a large mixing bowl, combine the blended oranges, honey, eggs, almond flour, ground pistachios, baking soda, and vanilla extract. Stir thoroughly until the mixture is smooth and homogenous.
  5. Bake the Cake: Pour the batter into the prepared springform pan. Bake for approximately one hour, monitoring the cake’s surface. If it begins to brown too quickly, cover it loosely with foil. The cake is done when a toothpick inserted in the center comes out clean.
  6. Prepare the Glaze: In a small pot, heat the honey and fresh orange juice until it reaches a boil. Reduce the heat and simmer until the mixture reduces to half of its original volume. Remove from heat and allow it to cool.
  7. Glaze and Cool: When the cake has cooled slightly but is still warm, brush the top generously with the cooled orange glaze. Let the cake cool completely before removing it from the pan and serving.

Notes

  • Boiling the whole oranges softens their peel and enhances the citrus flavor while adding moisture to the cake.
  • This cake is naturally gluten-free as it uses almond flour and ground pistachios instead of wheat flour.
  • Monitor the cake closely in the last 15 minutes of baking to avoid over-browning.
  • Allow the glaze to cool before applying to prevent melting or sliding off the cake.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: Flourless cake, orange cake, pistachio cake, gluten-free dessert, almond flour cake, citrus cake, honey cake, healthy dessert

Find it online: https://mixitwitjoe.com/flourless-orange-pistachio-cake-recipe/