Orange Almond Cake RecipeOrange and Cardamom Almond Cake with Pistachio

Being gluten free often means missing out on a lot of classic dessert options, which can be unfortunate if you are eating out. Luckily there are yummy alternatives that you can use to make your own desserts at home! Instead of using all-purpose flour, almond flour is a great base for many baked goods. This orange almond cake recipe is naturally gluten free, and decadently delicious! 

You can find the full recipe for the orange almond cake in the printable template below. The dessert features a beautiful balance of texture: the cake is extremely moist from using extra eggs to compensate for the flour, while the pistachio topping adds an exciting crunch. The flavor is light and fruity, and it could even pair well with some extra orange marmalade and vanilla ice cream. 

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To discover more easy recipes, browse our recipe section on the site. If you would like to make more desserts, be sure to check out our mini pineapple upside down cake or blueberry cheesecake recipes. Follow us on Instagram, Facebook and Twitter for daily DIY inspiration, or head to our membership page to join our crafting community. Cheers! ~ Lia & Team 

Orange and Cardamom Almond Cake with Pistachio

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  1. 7 large eggs, separated
  2. 1 cup sugar
  3. 1/2 Tbsp almond extract
  4. 1/2 cup vegetable oil
  5. 1 orange, zest and juice
  6. 1 3/4 cups almond flour
  7. Seeds of 10 cardamom pods, finely ground
  8. 1/2 cup sugar
  9. 1 orange, zest and juice
  10. 1/4 cup powdered sugar
  11. 1/4 cup roughly chopped pistachio nuts
  1. Preheat oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with wax paper.
  2. Whisk together egg yolks, sugar and add almond extract, oil and cardamom.
  3. Add flour and then orange zest and juice, mix until combined.
  4. In a separate bowl, whisk the egg whites until firm peaks.
  5. Gently fold the egg whites into the mixture.
  6. Pour batter into pan and bake for approximately 55 minutes, until golden brown. Test the middle by inserting a wooden skewer or knife, which should come out cleanly.
  7. Turn upside down onto wire rack and leave to cool for 10 minutes.
  8. While waiting, place the sugar, zest and juice into a sauce pan and boil until sugar is dissolved and thickened, approximately 10 minutes.
  9. Once cool, use the wooden skewer to make several holes in the top of the cake. Carefully pour the syrup over the entire top of the cake and allow it to be mostly absorbed.
  10. Sprinkle the top with the powdered sugar and then add a thin layer of pistachio
Lia Griffith