Description
A moist and flavorful flourless cake bursting with the bright citrus taste of oranges, combined with the nutty richness of pistachios and almonds. Naturally sweetened with honey and enhanced by a glossy orange-honey glaze, this gluten-free dessert is perfect for showcasing fresh, whole ingredients without any flour.
Ingredients
Scale
Cake
- 2 whole oranges
- 3 large eggs
- ⅔ cup honey
- 1 cup ground pistachios
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Glaze
- ½ cup fresh orange juice
- 2 tablespoons honey
Instructions
- Prepare the Oranges: Rinse the oranges thoroughly and place them in a pot. Cover completely with water and simmer on low heat for 1 hour to soften the oranges and deepen their flavor.
- Make the Orange Puree: Once cooked, drain the oranges and transfer them to a blender. Blend until you achieve a smooth, uniform puree with no large chunks remaining.
- Preheat the Oven: Set your oven temperature to 350°F (175°C). Grease a 9-inch springform cake pan to prevent sticking and facilitate easy removal of the cake after baking.
- Mix the Cake Batter: In a large mixing bowl, combine the freshly made orange puree with the eggs, ⅔ cup honey, ground pistachios, almond flour, vanilla extract, and baking soda. Mix thoroughly until the batter is smooth and ingredients are well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake on the middle rack for 1 hour. If the top begins to brown too quickly, loosely cover the cake with foil to avoid burning. The cake is ready when a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, combine ½ cup fresh orange juice with 2 tablespoons honey in a small saucepan. Bring the mixture to a boil, then lower the heat and simmer until the liquid reduces by about half, thickening into a syrupy glaze. Remove from heat and set aside to cool slightly.
- Finish the Cake: After removing the cake from the oven, allow it to cool slightly. Then, brush the prepared orange and honey glaze generously over the surface of the cake for a shiny, flavorful finish. Let the cake cool completely before removing from the pan and serving.
Notes
- This cake is naturally gluten-free thanks to the use of almond flour and no wheat flour.
- Simmering the whole oranges softens their peel, allowing for a uniquely zesty, slightly bitter flavor without the texture of pith.
- If you don’t have a springform pan, a well-greased round cake pan can be used, but removing the cake may be more challenging.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The glaze can be made ahead and refrigerated; gently warm before brushing on the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
