Print Friendly, PDF & Email

There’s no doubt orange cake is one of my favorites in the winter, but every dessert with oranges is absolutely fabulous to me. This is a flourless orange pie – the crust is made of hazelnut dacquoise‬‏ and is filled with orange cream, all topped with fresh orange segments that add juiciness and freshness.

If you like orange desserts you’re gonna LOVE this flourless orange pie as it is unique, festive and will make every orange lover say WOW. It’s way more interesting than another orange cake, isn’t it? 🙂

Click for more gluten free recipes >> 

Flourless Orange Pie with Hazelnuts

Photo: Natalie Levin

Flourless Orange Pie with Hazelnuts

For hazelnuts dacquoise:

  • 80 grams peeled hazelnuts
  • 60 grams sugar powder
  • 30 grams cornstarch
  • zest of 1/2 orange
  • 4 large egg whites (at room temperature)
  • Pinch of salt
  • 50 grams sugar

For orange cream:

  • 4 large egg yolks
  • 120 ml. orange juice
  • 75 grams sugar
  • 15 grams cornstarch
  • 25 grams soft butter
  • 75 ml. heavy cream
  • 4-5 oranges cut into segments

Hazelnuts dacquoise:

  1. Preheat oven to 160 degrees.
  2. In a food processor with a steel blade put hazelnuts, powdered sugar, cornstarch and orange zest and process until you get a fine powder.
  3. In a bowl of mixer with whipping attachment whip egg whites and salt until pale foam begins to form.
  4. Add the sugar gradually and continue beating at high speed until you get a stable glossy meringue.
  5. Add the powdered dry ingredients into the meringue and fold gently but firmly until the mixture is smooth and stable. It is important to avoid over-processing of the mixture, which could break down the meringue.
  6. Transfer the mixture into a pastry bag with a 2-3 cm round piping tip.
  7. Pipe the bottom of the pie in the bottom of the pan, and then drizzle crowded mounds on the edges in order to create a crust-like shape.
  8. Bake for about 20-25 minutes until golden and set.
  9. Cool completely at room temperature and then cool for about 1 hour in the freezer.
  10. Using a knife, go through the sides of the pan in order to extract the base. Refrigerate until filling and decoration.

Orange cream:

  1. In a medium saucepan put egg yolks, orange juice, sugar and cornstarch and whisk until blended.
  2. Put on medium heat and cook, while constantly whisking, until you get a smooth and thick cream.
  3. Add in butter and stir until it is absorbed and dissolved in a mixture.
  4. Transfer the cream into a sealed box and let it cool in the refrigerator for 2-3 hours, until it is completely set.
  5. Whip the cream until you get a stable cream.
  6. Add the whipped cream into the orange cream and fold gently until you get a smooth cream.
  7. Pour the cream over the baked crust and level the top.
  8. Peel the oranges and create segments. Arrange the orange segments in a fan on top of the cream. Serve immediately.
  • Keep the cake in the refrigerator for up to 2-3 days, but is at its best on day of preparation.
  • Instead of hazelnuts you can use pecans, almonds, cashews or walnuts in the same amount.
  • It is important not to grease the pan before piping the dacquoise.
  • Instead of oranges you can use tangerine or mandarin.
  • Nondairy version: instead of butter, use 15 grams of coconut oil and instead of heavy cream use same quantity of cold coconut cream (17% fat at least).

פאי תפוזים ואגוזי לוז ללא קמח

Photo: Natalie Levin