Flourless Orange Pistachio Cake
A delightful gluten-free dessert that beautifully combines the nutty flavor of pistachios with the fresh brightness of oranges.
Servings: 8 servings
Calories: 250kcal
Ingredients
Dry Ingredients
- 1 cup almond flour (about 100 g)
- 1 cup unsalted pistachios (about 150 g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup maple syrup or sugar (about 120 ml)
- 1/4 cup olive oil or melted butter (about 60 ml)
- 2 pieces oranges (zest and juice)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8-inch (20 cm) round pan with parchment paper.
- Place the unsalted pistachios in a food processor and grind them into a coarse flour, being careful not to turn them into paste.
Mixing Ingredients
- In a large mixing bowl, whisk together the eggs, orange zest, orange juice, maple syrup (or sugar), and olive oil (or melted butter) until well combined.
- Add the almond flour, ground pistachios, baking powder, and salt to the wet mixture and stir until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until the cake is golden and set in the middle.
Cooling and Serving
- Allow the cake to cool completely in the pan.
- Once cooled, dust with powdered sugar for a delightful finish.
Notes
Use fresh orange juice and zest for optimal flavor. Don't overblend the pistachios to maintain texture. Store leftover cake covered at room temperature for up to 5 days, or freeze individual slices for later.