Gluten-Free Orange Pistachio Upside-Down Cake Recipe

This gluten free cake recipe is pretty and flavorful with a gorgeously moist crumb.

Orange Pistachio Upside-Down Cake

Shockingly moist with elegant looks and fantastic nut-and-citrus flavor, this easy-to-make dessert is destined for dinner-table stardom. Use a serrated knife for easier cutting through the orange slices. Any extra cake (yeah, right) can be stored in an airtight container at room temperature for three days or refrigerated up to five days.
Servings 10 (makes 1 9-inch round)
Calories 343 kcal

Ingredients

FOR THE CARAMEL:

  • 3⁄4 cup sugar
  • 2 tablespoons unsalted butter
  • 1⁄4 teaspoon sea salt or kosher salt
  • 1⁄2 teaspoon Cointreau triple sec, or gluten-free pure vanilla extract
  • 2 Valencia oranges or other oranges skin-on and thinly sliced

FOR THE CAKE:

  • 2⁄3 cup unsalted raw pistachios
  • 7 eggs
  • 3 tablespoons honey
  • 2 cups 230 grams fine almond flour (or almond meal ground into a finer consistency in a spice grinder)
  • 1⁄4 teaspoon sea salt or kosher salt
  • Zest of 1 orange
  • 1⁄4 teaspoon Cointreau or gluten-free pure vanilla extract
  • 1⁄2 cup sugar

Instructions

  1. Preheat the oven to 350°F. Make the caramel: In a saucepan, heat the sugar and 3 tablespoons water over medium heat until the sugar dissolves and turns a light amber color, occasionally scraping down the sides with a rubber spatula. Add the butter, salt, and liquor, stir, remove from the heat, and stir until smooth. Carefully pour into the bottom of a 9-inch round cake pan, rotating the pan to evenly distribute along the bottom. Let cool.
  2. Decoratively arrange the orange slices, slightly overlapping, on top of the caramel to coat the entire bottom of the pan. Set aside.
  3. Make the cake: Place the pistachios in a pan and toast until lightly browned, 5 to 10 minutes. Let cool, transfer to a food processor or spice grinder, and grind into a coarse meal. Set aside. Lower the oven temperature to 330°F.
  4. Separate the eggs, putting the 7 yolks in one bowl, 2 of the egg whites in a second bowl, and the remaining 5 egg whites in a third bowl.
  5. In a large mixing bowl, combine the honey, egg yolks, and 2 egg whites and mix well. Add the almond flour, 1⁄2 cup of the pistachio meal, the salt, orange zest, and liquor. Mix well and reserve.
  6. In the bowl of a stand mixer fitted with a whisk or by hand, whisk the remaining 5 egg whites until bubbly. Add the sugar and whisk on high speed until soft peaks form. Working quickly, gently fold the meringue into the flour mixture in three stages. Pour enough cake batter onto the caramel in the prepared pan to just reach the rim.
  7. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake rest for only 5 minutes, then carefully place a plate on top of the pan, hold them firmly together, and flip them over so the cake releases onto the plate. Rearrange the orange slices if needed and let rest at room temperature for at least 2 hours before cutting.
Nutrition Facts
Orange Pistachio Upside-Down Cake
Amount Per Serving
Calories 343 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 121mg 40%
Sodium 161mg 7%
Potassium 132mg 4%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 34g
Protein 10g 20%
Vitamin A 6.2%
Vitamin C 17.2%
Calcium 7.9%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Laverne Matias
Photography and Styling Erin Ng

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