Name: Flourless Orange Pistachio Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: For the Cake; 2 cups shelled pistachios, finely ground (240 g); 3/4 cup granulated sugar (150 g); 3 large eggs (150 g); 1/2 cup unsalted butter, melted (113 g); 1 tbsp orange zest (6 g); 1/4 cup fresh orange juice (60 ml); 1 tsp vanilla extract (5 ml); 1 tsp baking powder (4 g); 1/4 tsp salt (1.5 g); For the Orange Syrup; 1/4 cup fresh orange juice (60 ml); 2 tbsp honey (42 g); 1 tsp orange zest (2 g); For the Garnish; 1/4 cup shelled pistachios, roughly chopped (30 g); 1 tbsp orange zest (2 g); Powdered sugar, for dusting (optional)

Description

A beautifully moist flourless cake made with finely ground pistachios, fresh orange juice, orange zest, and melted butter. Finished with a honey-orange syrup, chopped pistachios, and fresh orange zest for an elegant citrus dessert.

Ingredients

For the Cake

2 cups shelled pistachios, finely ground (240 g)

3/4 cup granulated sugar (150 g)

3 large eggs (150 g)

1/2 cup unsalted butter, melted (113 g)

1 tbsp orange zest (6 g)

1/4 cup fresh orange juice (60 ml)

1 tsp vanilla extract (5 ml)

1 tsp baking powder (4 g)

1/4 tsp salt (1.5 g)

For the Orange Syrup

1/4 cup fresh orange juice (60 ml)

2 tbsp honey (42 g)

1 tsp orange zest (2 g)

For the Garnish

1/4 cup shelled pistachios, roughly chopped (30 g)

1 tbsp orange zest (2 g)

Powdered sugar, for dusting (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

2. Place the finely ground pistachios, granulated sugar, baking powder, and salt in a large mixing bowl. Whisk until evenly combined.

3. In a separate bowl, whisk the eggs until lightly frothy. Add the melted butter, orange zest, fresh orange juice, and vanilla extract. Whisk until smooth and evenly combined.

4. Gradually add the pistachio mixture to the wet ingredients, stirring gently until a thick, evenly combined batter forms. Avoid overmixing.

5. Pour the batter into the prepared cake pan and smooth the surface. Bake for 35–40 minutes, or until the centre is set and a toothpick inserted into the middle comes out with a few moist crumbs.

6. Allow the cake to cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack and let it cool further.

7. While the cake cools, combine the fresh orange juice, honey, and orange zest in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally, until slightly reduced and glossy.

8. While the cake is still slightly warm, brush or drizzle the orange syrup evenly over the surface and allow it to soak into the cake.

9. Finish with roughly chopped pistachios, fresh orange zest, and a light dusting of powdered sugar if desired. Let the cake cool completely before slicing and serving.

Notes

Grind the pistachios finely for a more even and tender cake texture. Store-bought finely ground pistachios can be used, but avoid pistachios ground into a paste. Use fresh oranges for the brightest citrus flavour. Stir the batter just until the ingredients are evenly combined to avoid overmixing. The cake is ready when the centre is set and a toothpick comes out with a few moist crumbs. Apply the orange syrup while the cake is still slightly warm so it absorbs more easily. Allow the cake to cool completely before slicing for cleaner pieces. Powdered sugar is optional and can be omitted. Serve with softly whipped cream for a more indulgent dessert. The cake can be prepared ahead of time; keep it covered to maintain its moist texture. A 9-inch (23 cm) round cake pan works well for this recipe and parchment paper makes removal easier.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean