Description
A moist and flavorful flourless cake made with whole simmered oranges, ground pistachios, and almond flour, sweetened with honey and infused with orange zest and juice. This gluten-free dessert is beautifully glazed with a homemade orange and honey reduction, delivering a bright citrus finish that’s perfect for any occasion.
Ingredients
Scale
Cake
- 2 whole oranges
- 3 large eggs
- â…” 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
Instructions
- Prepare the Oranges: Rinse the oranges thoroughly and place them in a pot. Cover completely with water, bring to a simmer over low heat, and cook gently for 1 hour until the oranges are very soft.
- Make the Orange Puree: Drain the cooked oranges, then transfer them (including peel) to a blender and blend until completely smooth, creating a vibrant orange puree that forms the base of the cake.
- Preheat the Oven: Set the oven to 350°F (175°C) and lightly grease a 9-inch springform cake pan to prevent sticking.
- Mix the Cake Batter: In a large mixing bowl, combine the orange puree, eggs, â…” cup honey, ground pistachios, almond flour, vanilla extract, and baking soda. Stir thoroughly until the batter is smooth and homogenous.
- Bake the Cake: Pour the batter into the prepared pan and bake for 1 hour. Monitor the cake’s top; if it browns too quickly, tent with foil. The cake is ready when a toothpick inserted in the center comes out clean.
- Make the Glaze: In a small saucepan, mix ½ cup fresh orange juice with 2 tablespoons honey. Bring to a boil, then reduce heat and let simmer until reduced by half, forming a thick glaze.
- Finish the Cake: When the cake is slightly cooled but still warm, brush the orange and honey glaze evenly over the top. Allow the cake to cool completely before releasing it from the pan and serving.
Notes
- Simmering the oranges whole softens the peel and intensifies the orange flavor, eliminating bitterness.
- This cake is naturally gluten-free due to the use of almond flour and ground pistachios instead of wheat flour.
- Covering the cake with foil during baking prevents over-browning on top.
- The glaze adds extra moisture and a glossy finish enhancing the citrus aroma.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best texture and flavor.
