There’s something magical about the sweet, sunny richness that the combination of citrus and nuts brings to a cake, and this Orange, Pistachio & Almond Cake is truly the showstopper that never fails to impress. Intensely moist with the tart freshness of whole oranges and the irresistible earthiness of ground pistachios and almond flour, this cake is as beautiful as it is delicious. Whether served as a centerpiece for an afternoon tea or a celebratory dessert, every slice delivers fragrant warmth, subtle crunch, and that sun-drenched Mediterranean flair that brightens up any table.

Orange, Pistachio & Almond Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Orange, Pistachio & Almond Cake is a breeze and each plays an important role in creating the cake’s signature flavor, color, and satisfying crumb. The oranges lend bright citrus depth, the pistachios and almonds add nutty sophistication, and honey sweetens each bite to perfection.

Whole Oranges (2): Use fresh, juicy oranges since you’ll be using them in their entirety for vibrant color and bold citrus flavor.
Eggs (3): These provide the structure and richness that hold the moist cake together.
Honey (2/3 cup): Natural sweetness with floral undertones, honey also keeps the crumb deliciously tender.
Ground Pistachios (1 cup): For robust nutty flavor and a delicate green hue; grind your own for the freshest result.
Almond Flour (2 cups): The key to a naturally gluten-free, light yet buttery cake crumb.
Vanilla Extract (1 tsp): Accentuates both citrus and nut flavors with a hint of caramel warmth.
Baking Soda (1/2 tsp): Lifts the batter and helps keep the cake fluffy and light.
Topping – Orange (1): Thinly sliced for an eye-catching finish and extra citrus perfume.
Topping – Orange Juice (1/2 cup): Simmered with honey to create a luscious syrup for moisture and gloss.
Topping – Honey (2 tbsp): For sweetness and a gorgeous shine on the cake’s surface.

How to Make Orange, Pistachio & Almond Cake

Step 1: Simmer the Oranges

Start by giving your oranges a rinse, then pop them in a pot and cover with water. Set the heat to low and let them simmer gently for 1 hour. This step transforms the entire orange—peel, pith, and all—into something tender and mellow, eliminating bitterness and infusing the cake with a deeper, more fragrant citrus essence.

Step 2: Puree the Oranges

Once the oranges are cool, drain them and move them to your blender. Puree until smooth (about a minute), ensuring no chunks remain. The result will be a vivid, slightly thick paste that’s powerfully aromatic—trust me, this is the soul of your Orange, Pistachio & Almond Cake.

Step 3: Prepare the Pistachios

If you haven’t bought ready ground pistachios, now’s the time to whiz shelled nuts in a coffee grinder or food processor until they form a fine powder. Watch closely: you want a uniform texture, but not pistachio butter! This freshly ground pistachio flour is what gives your cake its signature color and subtle crunch.

Step 4: Mix the Batter

Preheat your oven to 175°C (350°F), and grease a loose-bottom cake pan for easy release. In a large bowl, combine your orange puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Stir until well incorporated; the batter will be thick, creamy, and flecked with bright green from the pistachios. Pour it into the prepared cake pan and smooth the top.

Step 5: Bake the Cake

Slide your cake into the oven and bake for 1 hour. If you notice the top browning more quickly than you’d like, gently lay a sheet of foil over the top. The cake is ready when a cake tester comes out clean from the center. Your kitchen will be filled with the delightful scent of orange and honey—irresistible!

Step 6: Make the Orange-Honey Syrup

While the cake is baking, whisk together 1/2 cup orange juice and 2 tablespoons honey in a small pot. Bring to a boil, then lower the heat and allow it to quietly simmer until reduced by about half. You’ll end up with a glossy, tangy-sweet syrup that’s perfect for brushing on the finished cake.

Step 7: Finish and Serve

Once the cake comes out of the oven, brush the orange-honey syrup luxuriously all over the top. This not only adds an irresistible glaze but also locks in even more moisture and flavor. Top with thin slices of dried or fresh orange for a final flourish, then carefully run a knife around the edge and unclasp your pan. Let the Orange, Pistachio & Almond Cake cool before slicing (if you can wait!).

How to Serve Orange, Pistachio & Almond Cake

Garnishes

For a show-stopping presentation, I love artfully arranging thin orange slices over the glossy syrup, then scattering a few more coarsely chopped pistachios on top for visual drama. A light dusting of powdered sugar just before serving really makes that citrus and green pop, turning your Orange, Pistachio & Almond Cake into a work of edible art.

Side Dishes

This cake pairs beautifully with a dollop of lightly whipped cream or a thick spoonful of Greek yogurt, which both soften the citrus notes and add luxurious creaminess. If you’re serving for brunch, a side of seasonal berries or a scoop of vanilla ice cream is utterly delightful alongside the nutty, moist crumb.

Creative Ways to Present

Individual mini-cakes made in ramekins make for a charming and elegant dessert at dinner parties. For something truly memorable, try layering slices with orange-scented Mascarpone to create a decadent trifle. However you serve it, this Orange, Pistachio & Almond Cake always draws the right kind of attention!

Make Ahead and Storage

Storing Leftovers

Cover leftovers tightly and store at room temperature for up to two days, or pop them in the fridge for up to five days. I find the flavors deepen and meld even more overnight, making that second-day slice a secret treasure—if you manage to have any left!

Freezing

This Orange, Pistachio & Almond Cake freezes like a dream. Simply wrap individual slices or the whole (cooled) cake in cling film, then foil, and freeze for up to a month. Thaw overnight in the fridge or gently at room temperature for a taste of sunshine whenever the mood strikes.

Reheating

For a fresh-from-the-oven experience, you can warm slices briefly in the microwave (10–15 seconds) or in a low oven. The cake retains its texture remarkably well, and the citrus-honey notes come alive all over again.

FAQs

Can I use store-bought ground pistachios and almond flour?

Absolutely! While freshly ground nuts offer a touch more flavor and aroma, pre-ground versions work beautifully and save time. Just ensure they’re finely ground and unsalted for the best Orange, Pistachio & Almond Cake results.

Is this cake gluten-free?

Yes, it’s naturally gluten-free since it uses almond flour instead of wheat-based flour. It’s a fantastic choice for those following a gluten-free diet and no one will ever miss the gluten.

Can I substitute sugar for honey?

You can substitute granulated sugar in equal proportion to the honey if needed, but honey adds extra moisture and a delicate floral flavor that really compliments the citrus and nuts in this Orange, Pistachio & Almond Cake.

Why are whole oranges used with the peel?

Simmering the whole oranges (peel and all) softens their texture and tames the bitterness, resulting in a deeply flavored citrus puree that infuses every bite with a wonderfully fresh, aromatic zestiness unique to this recipe.

What’s the best way to slice and serve the cake?

Let the cake cool for the neatest slices, then use a sharp, thin-bladed knife. Serve on a platter with orange slices and extra pistachios for a presentation that’s as tempting as it is delicious.

Final Thoughts

If you’ve been searching for a dessert that looks as stunning as it tastes, the Orange, Pistachio & Almond Cake could well become a new favorite. Every bite brings a burst of sunshine and celebration. I hope you’ll give this recipe a try—don’t be surprised if it becomes everyone’s most-requested treat!

Orange, Pistachio & Almond Cake Recipe

★★★★★

5.1 from 20 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 1 cake (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with this moist and flavorful Orange, Pistachio & Almond Cake. Each bite is a burst of citrusy sweetness and nutty richness that will leave you craving for more. Perfect for any occasion, this cake is a true showstopper!

Instructions

Puree the Oranges: Rinse the oranges and simmer in water for 1 hour. Blend until pureed.
Prepare Pistachios: Grind pistachios to a fine powder.
Preheat and Grease: Preheat oven to 175°C (350°F) and grease a cake pan.
Mix Ingredients: Combine orange puree, eggs, honey, pistachios, almond flour, vanilla extract, and baking soda. Pour into the pan.
Bake: Bake for 1 hour. Cover with foil if browning too quickly.
Prepare Topping: Boil orange juice and honey, then simmer until reduced. Brush over the baked cake and top with orange slices.
Finish: Release the cake from the pan and serve.