This orange pistachio cake is full of fresh citrus flavor and wholesome ingredients.
With whole boiled oranges, nutty pistachios, and no refined sugar, it’s a gluten-free treat that’s moist, aromatic, and surprisingly simple.
Perfect for brunch, afternoon tea, or a light dessert.
Why You’ll Love This Recipe
Flourless & gluten-free – Made with almond flour and ground pistachios.
Naturally sweetened – Honey replaces refined sugar.
Citrusy and moist – Whole oranges bring bold flavor and texture.
Elegant yet easy – One bowl mix, minimal prep.
What You’ll Need (Ingredient Highlights)
Whole oranges – Boiled and blended for rich flavor and moisture.
Eggs – Provide structure and lightness.
Honey – A natural sweetener that complements the citrus.
Ground pistachios – Add nuttiness and texture.
Almond flour – Keeps the cake gluten-free and tender.
Vanilla & baking soda – For subtle aroma and rise.
Orange juice + honey – Create a glossy, fragrant glaze.
Pro Tips Before You Start
Simmer oranges whole – This softens them and removes bitterness from the peel.
Use a blender or food processor – To puree the oranges smoothly.
Grease the pan well – Almond flour can stick more than regular flour.
Let the cake rest – It becomes even moister after a day.
How to Make Orange Pistachio Cake – Step by Step
Step 1: Cook the Oranges
Place 2 whole oranges in a pot, cover with water, and simmer for 1 hour.
Drain and let cool.
Step 2: Make the Orange Puree
Once cool, cut oranges open, remove any seeds, and blend until smooth.
Step 3: Preheat & Prep
Preheat oven to 350°F (175°C).
Line and grease a 9-inch springform pan.
Step 4: Mix the Batter
Mix the pureed orange with the eggs, honey, pistachio powder, almond powder, vanilla and baking soda until smooth.
Step 5: Bake
Pour the batter into the prepared pan.
Bake for 1 hour, covering with foil if browning too quickly.
A toothpick should come out clean.
Step 6: Make the Glaze
Boil orange juice with honey until reduced by half. Let cool.
Step 7: Glaze & Cool
Brush the warm cake with glaze.
Cool completely before removing from pan and serving.
What to Serve It With
Greek yogurt or whipped cream – For a creamy contrast.
Fresh berries – Raspberries or strawberries add tartness.
Herbal tea or coffee – Perfect companions to its citrus notes.
Variations & Substitutions
Swap pistachios – Use walnuts or hazelnuts if preferred.
Use maple syrup – In place of honey for a vegan-friendly version.
Add spice – A pinch of cardamom or cinnamon complements the orange.
Top with nuts – Sprinkle chopped pistachios before baking for texture.
Storage Tips
Room temperature – Store covered for up to 2 days.
Refrigerate – Keeps well for 4–5 days. Bring to room temp before serving.
Freeze – Wrap slices and freeze up to 1 month.
FAQs
Can I use bottled orange juice instead of whole oranges?
No, whole oranges (including zest and pith) are key to this cake’s texture and flavor.
Is this cake very sweet?
It’s naturally sweetened with honey and has a subtle sweetness—not overly sugary.
Can I use store-bought ground pistachios?
Yes! Just make sure they’re unsalted and finely ground.
What kind of almond flour should I use?
Use blanched almond flour for best texture.
Why is my cake crumbly?
It may be slightly overbaked. Be sure to test at the 50-minute mark.
Can I double the recipe?
Yes, use a larger pan or two pans and adjust the bake time accordingly.
Final Thoughts
This orange pistachio cake is one of those hidden gems—beautiful, fragrant, and wholesome.
Whether you’re eating gluten-free or just love citrusy, nutty flavors, it’s a stunning dessert that’s both nourishing and elegant.
