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Flourless Pistachio Cake Recipe

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4.2 from 43 reviews

This Flourless Pistachio Cake is a moist, rich, and nutty dessert perfect for those avoiding gluten or flour. Made with finely ground pistachios, almond flour, and a hint of lemon zest, this cake offers a delicate crumb and a naturally sweet flavor. Finished with a dusting of powdered sugar, whipped cream, and fresh raspberries, it’s an elegant and delicious treat suitable for any occasion.

Ingredients

Main Ingredients

  • 80 g unsalted butter – melted and cooled
  • 220 g pistachios – shelled and unsalted
  • 160 g caster (superfine) sugar
  • 20 g blanched almond flour
  • 1 1/2 tsp finely grated lemon zest
  • 4 large eggs – separated, at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder

For Garnish

  • Dusting of icing (powdered) sugar
  • Whipped cream
  • Fresh raspberries

Instructions

  1. Preheat and Prepare the Tin: Preheat your oven to 170°C (340°F). Prepare an 8-inch (20 cm) springform cake tin by greasing it and lining the base and sides with baking paper to prevent sticking.
  2. Melt the Butter: Melt the unsalted butter and let it cool slightly to avoid cooking the eggs when mixed later.
  3. Grind Pistachios with Sugar: In a small food processor, combine the pistachios and caster sugar. Pulse until the pistachios are finely ground. Stir occasionally to ensure even processing.
  4. Mix Dry Ingredients: Transfer the pistachio and sugar mixture into a large bowl. Add the blanched almond flour, lemon zest, sea salt, and baking powder. Stir everything together until evenly combined.
  5. Add Wet Ingredients: Incorporate the egg yolks, melted and cooled butter, and vanilla extract into the dry mixture. Mix thoroughly; the batter will be thick.
  6. Whip Egg Whites: In a clean, separate bowl, beat the egg whites until stiff peaks form. Gently fold half of the whipped egg whites into the pistachio mixture to lighten it, then carefully fold in the remaining egg whites, taking care not to deflate the batter.
  7. Bake the Cake: Pour the batter into your prepared cake tin and smooth the surface. Bake for 35 minutes, then loosely cover the cake with foil to prevent over-browning. Continue baking for an additional 10-12 minutes or until a skewer inserted into the center comes out clean. Total baking time is approximately 47 minutes.
  8. Cool and Remove from Tin: Allow the cake to cool in the tin for 10 minutes. Then, carefully remove the sides of the springform tin. Let the cake cool completely on the base before transferring or serving.
  9. Serve: Dust the cake with icing sugar and serve with whipped cream and fresh raspberries for an elegant finish.

Notes

  • Note 1: Use unsalted, shelled pistachios for best flavor and to control salt content.
  • Note 2: Blanched almond flour adds a light texture and complements the pistachios; it can be found at specialty or health food stores.
  • Note 3: Use room temperature eggs as they whip to a better volume when beaten.
  • Ensure the egg whites are beaten to stiff peaks for a light and airy cake texture.
  • Covering the cake with foil midway prevents the top from becoming too dark while ensuring it cooks through.
  • This cake is naturally gluten-free due to the absence of wheat flour.

Find it online: https://justsosavory.com/flourless-pistachio-cake-recipe/