Description
This moist flourless orange pistachio cake is made with whole simmered oranges, finely ground pistachios, eggs, and vanilla. Finished with a homemade orange honey syrup, chopped pistachios, and fresh orange zest, it has a tender texture, fragrant citrus flavour, and rich nutty taste. Perfect for afternoon tea, celebrations, or an elegant homemade dessert.
Ingredients
For the Cake:
2 medium oranges, washed (400 g)
6 large eggs (300 g)
1 cup granulated sugar (200 g)
2 cups finely ground pistachios (240 g)
1 tsp baking powder (4 g)
1/4 tsp salt (1.5 g)
1 tsp vanilla extract (5 ml)
1 tbsp orange zest (6 g)
For the Orange Syrup:
1/4 cup fresh orange juice (60 ml)
2 tbsp honey (42 g)
1 tbsp fresh lemon juice (15 ml)
For Decorating:
1/4 cup chopped pistachios (30 g)
1 tbsp orange zest (6 g)
Thin orange slices, optional (50 g)
Instructions
1. Place the washed oranges in a saucepan and cover them with water. Bring to a boil, reduce the heat, and simmer for 45–60 minutes until the oranges are very soft. Drain and allow them to cool completely.
2. Cut the cooled oranges into pieces and remove all seeds. Blend the orange pieces in a food processor or blender until completely smooth.
3. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the base with parchment paper.
4. In a large mixing bowl, whisk the eggs and granulated sugar for 3–4 minutes until pale and slightly thickened.
5. Add the orange purée, vanilla extract, and orange zest to the egg mixture. Mix until evenly combined.
6. In a separate bowl, combine the finely ground pistachios, baking powder, and salt.
7. Add the dry ingredients to the orange mixture and fold gently until no dry pockets remain. Avoid overmixing.
8. Pour the batter into the prepared cake pan and smooth the surface. Bake for 45–55 minutes, until golden and a skewer inserted into the centre comes out with a few moist crumbs. Loosely cover with foil if the top browns too quickly.
9. Remove the cake from the oven and leave it in the pan for 15 minutes. Carefully transfer it to a wire rack to cool.
10. While the cake cools, combine the orange juice, honey, and lemon juice in a small saucepan. Warm over low heat for 2–3 minutes, stirring until the honey dissolves. Do not boil.
11. Brush the warm orange honey syrup gradually over the cake, allowing it to soak into the surface. Leave the cake to cool completely.
12. Sprinkle the cooled cake with chopped pistachios and fresh orange zest. Add thin orange slices if desired, then slice and serve.
Notes
Simmer the oranges until completely soft so they blend into a smooth purée and contribute a moist texture. Allow the oranges to cool before blending, and remove every seed to prevent bitterness. Use finely ground pistachios for an even batter. Avoid overprocessing them, as they may release oil and become a paste. Whisk the eggs and sugar for 3–4 minutes to incorporate air and help support the cake’s structure. Fold the ground pistachios into the wet ingredients gently to avoid deflating the batter. Begin checking the cake towards the lower end of the baking time. The centre should not contain wet batter. Apply the syrup gradually so the cake absorbs it evenly without becoming overly wet. Finely ground almonds can replace the pistachios, although the flavour and colour will change. Serve with black tea, green tea, coffee, plain Greek yoghurt, or lightly whipped cream. Store the covered cake in the refrigerator for up to 4 days. Let slices sit at room temperature briefly before serving. To freeze, wrap the cooled cake or individual slices securely and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and add fresh decoration after thawing. The recipe contains no flour as written. For strict gluten avoidance, check packaged ingredient labels and prevent cross-contact. Nutritional values are approximate and may vary with ingredient sizes and serving portions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean