Description
A delightful Flourless Orange Pistachio and Almond Cake that is both gluten-free and delicious.
Ingredients
Scale
- 3 medium oranges (about 12 ounces total)
- 1 cup granulated sugar
- 6 large eggs
- 1 cup ground almonds
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Place the whole oranges in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the oranges are soft. Drain and let them cool.
- Once the oranges are cool, cut them in half and remove any seeds. Place the entire oranges (skin and all) in a food processor and blend until smooth.
- In a large mixing bowl, whisk together the sugar and eggs until well combined and slightly frothy.
- Stir in the orange puree, ground almonds, ground pistachios, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired before serving.
Notes
- For a citrus twist, add the zest of one lemon or lime to the batter.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg