Why You’ll Love This Recipe

I love how this cake layers bold flavors without fuss. Using whole boiled oranges gives bright citrus depth, pistachios add subtle earthiness, and almond flour makes it tender. It glazes with orange-honey syrup for a sweet, glossy finish—perfect for both casual dessert and impressive gatherings

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake
- 2 whole oranges (unpeeled, seeded)
- 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

directions

I start by boiling the whole oranges in water for 1 hour until very soft
After cooling slightly, I deseed them and puree the entire orange (peel included) in a blender until smooth
I preheat the oven to 350 °F (175 °C) and grease a 9″ springform pan
In a bowl, I combine the orange puree, eggs, honey, ground pistachios, almond flour, vanilla, and baking soda until well blended
I pour the batter into the pan and bake for about 1 hour—or until a toothpick comes out clean—covering the top with foil if it browns too quickly
While it bakes, I simmer orange juice sweetened with honey until it’s reduced by half .
Once out of the oven, I brush the warm glaze over the cake, then let it cool entirely before serving, releasing it from the pan and slicing carefully .

Servings and timing

Makes 10 servings
Prep time: ~20 minutes prep + 1 hour boiling + blending
Bake time: ~1 hour
Total time: ~2 hours 20 minutes (plus cooling)

Variations

I sometimes add a pinch of ground cardamom or orange zest to the batter for added warmth
To garnish, I sprinkle chopped pistachios or thin dried orange slices on top
For a lighter version I’ll dust with powdered sugar instead of glazing and use maple syrup in place of honey.

storage/reheating

I store leftovers in an airtight container, which keeps well at room temperature for up to 3 days or in the fridge for 5 days. I also freeze it tightly wrapped for up to 2 months, thawing fully before serving

FAQs

Can I use bottled orange juice instead of whole oranges?

Unfortunately, no—the puree of whole oranges (including peel) is essential for that dense, moist structure and unique flavor—juice won’t replicate it

What if I don’t have pistachios?

You can replace them with extra almond flour or chopped nuts like hazelnuts or walnuts—the cake remains delicious, though the flavor shifts slightly saratasty.com.

Is this cake gluten-free?

Yes—it contains no wheat or conventional flour, making it naturally gluten-free and grain-free .

Can I make it ahead of time?

Absolutely—I often bake it the day before, letting flavors develop overnight. Just warm gently or serve at room temperature .

How do I know it’s done?

The top should be golden and a skewer or toothpick inserted in the center should come out clean (a few moist crumbs are fine)

Conclusion

This Flourless Orange Pistachio and Almond Cake is a perfect blend of tangy citrus and rich nuts, with a lovely honeyed glaze. It shows beautifully and tastes even better the next day. It’s one of my favorite gluten-free desserts—simple, elegant, and bursting with flavor.