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Flourless Orange, Pistachio, and Almond Cake

Flourless Orange, Pistachio, and Almond Cake is a luscious dessert that beautifully marries the tangy zest of oranges with the rich crunch of pistachios and almonds. This gluten-free cake is not only easy to make but also visually captivating, making it the perfect centerpiece for any gathering. With its delightful combination of flavors, each slice offers a refreshing treat that’s sure to impress family and friends alike.

  • Total Time: 50 minutes
  • Yield: Serves approximately 8 slices 1x

Ingredients

Scale
  • 2 medium oranges (for zest and juice)
  • 1 cup ground almonds
  • 1/2 cup unsalted pistachios, finely chopped
  • 3/4 cup granulated sugar
  • 2 tsp agar-agar powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup filtered water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
  2. Zest one orange and juice both until you have about half a cup of juice.
  3. In a bowl, mix ground almonds, sugar, baking powder, salt, and chopped pistachios.
  4. In another bowl, whisk together the orange juice, zest, and water mixed with agar-agar until smooth.
  5. Combine wet and dry ingredients until fully incorporated.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes or until firm to touch.
  7. Allow cooling for ten minutes before transferring to a wire rack.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-free

Nutrition

  • Serving Size: 1 serving
  • Calories: 245
  • Sugar: 18g
  • Sodium: 85mg
  • Fat: 15g
  • Saturated Fat: 1g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Feel free to swap pistachios with walnuts or hazelnuts for different flavors. For an aromatic twist, add vanilla extract or dark chocolate chunks. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.