Flourless Pistachio Cake

This flourless pistachio cake is moist, nutty, and wonderfully light, with a rich pistachio flavor that shines through. I love how the roasted pistachios create a naturally tender crumb without needing any flour, making it a great option for gluten-free baking.

Why You’ll Love This Recipe

I like this recipe because it’s both simple and elegant. The cake comes together with just a few ingredients, yet the flavor is deep and satisfying. I also appreciate that it’s versatile I can serve it plain with tea or dress it up with cream and fruit for a special occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 eggs, separated
1/2 cup (100 gr) granulated sugar, divided
3 tbsp (45 ml) vegetable oil
1 tsp vanilla extract
1 1/4 cups (150 gr) roasted pistachios, out of shells
1/4 cup (30 gr) raw pistachios, roughly chopped

Directions

I preheat the oven to 350℉/175℃ and line the bottom of a round cake pan with parchment paper.
I grind the roasted pistachios in a food processor until they resemble fine crumbs, being careful not to over-process into a paste.
In a bowl, I whisk the egg yolks with half of the sugar until pale and creamy. I add the oil and vanilla extract, mixing until smooth, then fold in the ground pistachios.
In a separate bowl, I beat the egg whites until foamy, then slowly add the remaining sugar and continue beating until soft peaks form.
I gently fold the egg whites into the pistachio mixture in three parts, keeping as much air in the batter as possible.
I transfer the batter into the prepared cake pan, smoothing the top, and sprinkle the raw chopped pistachios over the surface.
I bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes about 8 servings. It takes 20 minutes to prepare and 25–30 minutes to bake.

Variations

I sometimes add a touch of cardamom or lemon zest for extra aroma. For a richer finish, I top the cooled cake with whipped cream or mascarpone. I also enjoy dusting it with powdered sugar or serving it with fresh berries for a burst of color and flavor.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 4 days. To enjoy it warm, I reheat slices in the microwave for about 10–15 seconds.

FAQs

Can I use raw pistachios instead of roasted ones?

Yes, but I prefer roasted pistachios because they add a deeper flavor.

Can I make this cake without separating the eggs?

Separating the eggs gives the cake a lighter texture, so I recommend it.

Do I need to peel the pistachios?

No, but peeling them gives a brighter green color and a smoother flavor.

Can I use a food processor for the egg whites?

No, I use a hand mixer or stand mixer to whip the whites properly.

Can I add other nuts?

Yes, almonds or hazelnuts work, but pistachios give the most unique flavor.

Is this cake gluten-free?

Yes, it’s naturally gluten-free since no flour is used.

Can I freeze this cake?

Yes, I wrap it tightly and freeze it for up to 2 months.

How do I keep the cake moist?

I avoid overbaking and store it in an airtight container.

Can I turn this into cupcakes?

Yes, I bake the batter in muffin tins, adjusting the baking time to 15–18 minutes.

What can I serve with this cake?

I love pairing it with whipped cream, yogurt, or fresh fruit.

Conclusion

This flourless pistachio cake is one of my favorite nut-based desserts. I love its tender crumb, rich pistachio flavor, and natural simplicity. Whether I enjoy it plain or dressed up, it always feels wholesome, flavorful, and satisfying.

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