If you told me a few years ago that a *flourless* cake could be so moist, fragrant, and downright irresistible, I might have raised an eyebrow. But this Orange Pistachio Cake completely changed the game in my kitchen! Picture this: a rich, dense crumb that feels almost fudge-like but lightened by the bright zing of fresh orange zest and the delicate crunch of toasted pistachios. It’s like a little celebration on your plate, minus the fuss of flour and the usual baking drama. Trust me, once you’ve made this cake, it’ll become your go-to for when you want something a bit special yet surprisingly simple.
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
3 large eggs, at room temperature
1 cup granulated sugar
1 cup finely ground pistachios (shelled and unsalted)
1/2 teaspoon baking powder
1 tablespoon orange zest (from about 2 medium oranges)
2 tablespoons freshly squeezed orange juice
1/4 teaspoon salt
Powdered sugar for dusting (optional)
How I Make It
Step 1:
First things first: Preheat your oven to 350°F and grease a 9-inch springform pan really well, or line it with parchment paper. This cake is a little delicate, so greasing well helps it release cleanly later.
Step 2:
In a large bowl, whisk together the eggs and granulated sugar vigorously for about 5 minutes until they’re pale and fluffy. This step is key—it incorporates air, giving the cake a nice lift even without flour.
Step 3:
Gently fold in the ground pistachios, baking powder, orange zest, orange juice, and salt using a spatula. The batter will be thick and slightly grainy from the nuts. Make sure everything is combined but don’t overmix—you want to keep that airy texture!
Step 4:
Pour the batter into your prepared pan and smooth the top with a spatula. You’ll notice the beautiful green flecks of pistachio peeking through—such a pretty sight!
Step 5:
Bake the cake for about 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter!). The edges will be golden and fragrant with orange.
Step 6:
Let the cake cool completely in the pan before gently releasing the springform. Dust with powdered sugar if you’re feeling fancy, and slice into generous wedges.
Variations & Tips
Try swapping pistachios for finely ground almonds or hazelnuts if you want a different nutty flavor.
Add 1/2 teaspoon of ground cardamom for a warm spice twist that beautifully complements the orange.
If you can’t find fresh oranges, bottled orange juice and zest from a dried orange peel can work, but fresh is best for brightness.
For an added touch, drizzle a simple glaze made from orange juice and powdered sugar over the top once cooled.
Make sure to finely grind your nuts; chunky pieces can make the texture a bit uneven.
This cake can be made a day ahead and actually tastes better after sitting—just cover tightly with plastic wrap.
How I Like to Serve It
I love serving this cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream, especially on warm spring afternoons. It’s equally fantastic with a cup of strong black coffee or a fragrant cup of tea. During holiday gatherings, sprinkle some chopped pistachios on top for an extra festive crunch and pop it right in the center of the dessert table.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
If refrigerated, bring to room temperature or lightly warm before serving to soften the texture.
Closing: This Flourless Orange Pistachio Cake is one of those rare recipes that never fails to impress with its simple ingredients and unforgettable flavor.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
