If you’re looking for a dessert that will truly wow friends and family, this Orange, Pistachio, and Almond Cake is a showstopper. Imagine a cake that’s moist, fragrant, and bursting with sun-kissed citrus, complemented by the nutty crunch of pistachios and the delicate richness of almonds. Naturally gluten-free, spectacularly vibrant, and surprisingly simple to make, this is the kind of treat that always makes my dinner guests smile — and ask for seconds. Whether for a special occasion or just because you deserve something wonderful, this cake delivers a slice of Mediterranean-inspired magic.
Ingredients You’ll Need
The beauty of this Orange, Pistachio, and Almond Cake comes from its handful of simple ingredients, each playing a meaningful role. Fresh oranges bring zesty brightness, nuts provide body and flavor, and a touch of sugar ties everything together. It’s all about the balance — and you’ll taste it in every bite!
- Oranges (2 large, unpeeled): Whole oranges give the cake its signature flavor and wonderful moisture. Cooking them softens the rind and infuses every bite with vibrant citrus.
- Granulated sugar (1 1/2 cups): Brings sweetness and helps create a tender, pleasing crumb.
- Eggs (6 large): The foundation for structure; eggs bind and provide that irresistible richness.
- Almond flour (2 cups): Ground almonds add denseness and a subtle marzipan flavor, plus keep the cake gluten-free.
- Pistachios (1 cup, shelled and finely ground): These nuts give a nutty crunch and a lovely hue. Pulse them yourself for extra freshness.
- Baking powder (2 teaspoons): Essential for a gentle rise — don’t skip it!
- Salt (1/2 teaspoon): Balances the sweetness and enhances orange and nutty notes.
- Powdered sugar for dusting: Just a light snowfall to finish, giving your cake a classic, elegant look.
How to Make Orange, Pistachio, and Almond Cake
Step 1: Simmer the Oranges
Begin by placing your whole oranges (yes, skin and all!) in a saucepan. Cover them with water and gently bring to a boil, then lower the heat and let them simmer for about an hour. This step softens the oranges completely, mellowing their tartness and infusing the entire fruit with sweetness. Make sure they stay submerged — add water if needed. Once tender, drain and let them cool. This simmering technique unlocks that unmistakably sunny flavor in the Orange, Pistachio, and Almond Cake.
Step 2: Prepare Your Pan and Purée
While the oranges are cooling, preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later. Once the oranges are cool enough to handle, quarter them, pluck out any seeds, and blend them until completely smooth. The resulting purée will become the aromatic heart of your cake.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the orange purée, sugar, and eggs until everything is well combined. This creates a vibrant, creamy base, and your kitchen will already be perfumed with the promise of what’s to come!
Step 4: Add the Dry Ingredients
Stir in the almond flour, finely ground pistachios, baking powder, and salt. Mix until the batter becomes smooth and unified, with a trace of green from the pistachios shining through. At this point, it will look and smell wonderful — resist the temptation to sneak a taste!
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake the Orange, Pistachio, and Almond Cake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. The cake will turn a gorgeous golden shade and your house will be filled with a tantalizing aroma. Let it cool in the pan before gently releasing the sides.
Step 6: Finish with a Dusting
Once cooled, transfer the cake to your serving plate. Finish with a generous dusting of powdered sugar for that classic flourish. Now, it’s time for the best part — slice in and enjoy!
How to Serve Orange, Pistachio, and Almond Cake
Garnishes
For a simple yet striking finish, I love to dust the top of the cake liberally with powdered sugar. But don’t stop there — a sprinkle of chopped pistachios or a scattering of fresh orange zest takes it from beautiful to breathtaking. If you fancy an extra indulgence, dollop a bit of lightly whipped cream or Greek yogurt alongside each slice to complement the cake’s rich moisture.
Side Dishes
The Orange, Pistachio, and Almond Cake pairs wonderfully with all kinds of accompaniments. Try serving it with seasonal berries or a zesty citrus salad for a light, refreshing contrast. It’s equally delicious with a scoop of pistachio ice cream or simply a cup of strong coffee or mint tea for a true Mediterranean-inspired treat.
Creative Ways to Present
For special occasions, you can slice the cake horizontally and add a layer of orange marmalade or mascarpone in between. Or, cut it into small squares and serve on a platter as elegant petit fours topped with slivers of candied orange peel. No matter how you plate it, the Orange, Pistachio, and Almond Cake is certain to steal the show.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully! Store leftover Orange, Pistachio, and Almond Cake in an airtight container at room temperature for up to 3 days. The flavors deepen and meld as the cake sits, making each subsequent slice even more delightful. If your kitchen is especially warm, pop it in the fridge for extra freshness.
Freezing
Need to prepare ahead? No problem! Simply wrap the completely cooled cake (whole or sliced) tightly in plastic wrap, then foil, and freeze for up to two months. To enjoy, thaw at room temperature — the texture and taste remain remarkably delicious.
Reheating
If you prefer your Orange, Pistachio, and Almond Cake slightly warm, just pop a slice into the microwave for about 15–20 seconds. Or, gently heat in a low oven until just warmed through. This revives the moisture and makes the citrus aroma bloom all over again.
FAQs
Can I make this cake without a springform pan?
Absolutely! While a springform makes for easy release, you can use a regular 9-inch round cake pan lined with parchment on the bottom and up the sides. Just let the cake cool thoroughly before carefully lifting it out to prevent any breakage.
Is this Orange, Pistachio, and Almond Cake suitable for gluten-free diets?
Yes, it’s naturally gluten-free since it’s made with almond flour and ground pistachios instead of wheat flour. As always, double-check that your baking powder and nuts are processed in a gluten-free facility if cross-contamination is a concern.
Can I substitute other nuts for pistachios?
You can! While pistachios give a unique flavor and color, finely ground hazelnuts or walnuts will also taste lovely. Just be aware that each substitution will slightly alter the nuance and vibrancy of the cake.
How do I know when the cake is done?
The best test is to insert a toothpick into the center after 50 minutes — it should come out clean or with just a few moist crumbs attached, but not wet batter. Adding a touch more time, if needed, is totally fine!
Does the cake taste bitter from the orange peel?
Not at all! Simmering the whole oranges softens the peel and removes bitterness, infusing the cake with deep citrus flavor and a touch of natural sweetness. It’s one of the secrets that makes Orange, Pistachio, and Almond Cake so memorable.
Final Thoughts
There’s a real joy in baking something as special as this Orange, Pistachio, and Almond Cake. With its bright flavors, nutty richness, and gorgeous look, it’s sure to become a dessert you return to again and again. Treat yourself (and your loved ones) to this Mediterranean-inspired classic — you might just discover your new favorite cake!
Print
Orange, Pistachio, and Almond Cake Recipe
- Total Time: 1 hour 15 minutes plus boiling time
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Orange, Pistachio, and Almond Cake. A gluten-free treat that is moist and rich, perfect for any dessert occasion.
Ingredients
For the Cake:
- 2 large oranges
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups almond flour
- 1 cup shelled pistachios (finely ground)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- powdered sugar for dusting
Instructions
- Prepare Oranges: Boil whole oranges, then blend into a smooth purée.
- Prepare Batter: Mix orange purée, sugar, eggs, almond flour, pistachios, baking powder, and salt.
- Bake: Pour batter into pan and bake until a toothpick comes out clean.
- Finish: Cool, dust with powdered sugar, and serve.
Notes
- This cake is naturally gluten-free and has a moist, dense texture.
- Pairs well with whipped cream or Greek yogurt.
- Prep Time: 20 minutes plus boiling time
- Cook Time: 55 minutes
- Category: Dessert
- Method: Boiling, Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 85 mg
