Name: Flourless Pistachio Cake Recipe
Prep time: 20 min
Cook time: 47 min
Total time: 1 h 7 min
Cuisine: European
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; Dusting of icing/powdered sugar; Whipped cream; Fresh raspberries

If you’re searching for a delightful dessert that’s both unique and irresistibly delicious, this Flourless Pistachio Cake Recipe is your new best friend. Packed with nutty richness and a moist, tender crumb, this cake boasts the perfect balance of flavors without a hint of flour. Whether you have a gluten intolerance or simply want to enjoy a decadent treat with an intense pistachio flavor, this cake is a true gem that will impress family, friends, and especially your own sweet tooth.

Ingredients You’ll Need

The image shows several ingredients laid out on a white marbled surface. In the top left, there is a whole yellow lemon. Moving right, a clear glass bowl is full of bright green and brown shelled pistachios. Below the lemon, there is a small clear glass bowl with a white powdery ingredient, likely salt. To the right and slightly below, there is a white bowl filled with granulated white sugar. Near the bottom left, four brown eggs rest close together on the marble. To the right of the eggs, a small stick of pale yellow butter sits on a piece of parchment. Below the sugar bowl, a small clear glass container with a golden liquid, probably vanilla extract, is placed. Finally, near the bottom edge of the image, a tiny clear glass bowl holds a white crystalline ingredient. The image is clean and bright with soft light. photo taken with an iphone --ar 4:5 --v 7

This Flourless Pistachio Cake Recipe calls for a handful of simple yet essential ingredients, each playing a key role in building layers of flavor, texture, and aroma. From buttery richness to zesty brightness, every element combines beautifully to create a cake that feels both luxurious and approachable.

Melted unsalted butter (80 g): Adds moistness and a velvety texture with subtle richness.
Pistachios, shelled and unsalted (220 g): The star flavor providing vibrant color and natural nuttiness.
Caster/superfine sugar (160 g): Sweetens while blending perfectly into the nutty base without graininess.
Blanched almond flour (20 g): Adds a delicate crumb and complements the pistachios without overpowering.
Freshly grated lemon zest (1 1/2 tsp): Lifts the flavor with a subtle citrus brightness.
Large eggs, separated (4): Eggs provide structure; whipping the whites creates that light, airy texture.
Vanilla extract (1 tsp): Deepens the flavor with warming, sweet notes.
Sea salt (1/4 tsp): Enhances all the sweet and nutty flavors.
Baking powder (1/2 tsp): Helps the cake rise just enough to stay tender.
Icing/powdered sugar (for dusting): A pretty, sweet finishing touch.
Whipped cream and fresh raspberries (to serve): Adds creamy freshness and tartness to finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Flourless Pistachio Cake Recipe

Step 1: Preheat and Prepare Your Tin

Start by setting your oven to 170 degrees C (340 F). Using an 8-inch springform tin with a removable base is ideal for this recipe to ensure easy removal and a flawless cake shape. Grease the bottom and sides, then line with baking paper to keep the cake from sticking and to achieve a perfectly smooth surface.

Step 2: Melt the Butter

Melt the unsalted butter and let it cool slightly. This step is crucial so that when you add it to your batter later, it blends in smoothly without cooking the eggs or causing the batter to curdle.

Step 3: Grind Pistachios and Sugar

Using a small food processor, blitz the pistachios with the caster sugar until finely ground. Give it a quick stir midway to make sure everything is evenly processed. This process helps the pistachios release their natural oils, infusing the cake with a rich nutty flavor and giving the texture a beautifully fine crumb without any flour.

Step 4: Mix Dry Ingredients

Transfer the pistachio-sugar mixture to a large bowl and add the almond flour, lemon zest, sea salt, and baking powder. Stir these together thoroughly to distribute the zest and leavening evenly throughout your nutty base.

Step 5: Add Wet Ingredients

Beat the egg yolks until smooth and then incorporate them into the pistachio mixture along with the cooled melted butter and vanilla extract. The batter will be thick and rich at this point, so don’t worry if it looks dense—this is what makes the cake so moist and tender.

Step 6: Whip Egg Whites

In a separate, clean bowl, beat the egg whites until stiff peaks form. This aeration is what gives your Flourless Pistachio Cake Recipe that signature light and airy texture. Gently fold half the egg whites into the batter to lighten it, then fold in the remaining half carefully to maintain the airiness.

Step 7: Bake the Cake

Pour the batter into your prepared tin and bake for 35 minutes. Then loosely cover with foil to prevent over-browning and continue baking for another 10 to 12 minutes. You’ll know it’s ready when a skewer inserted into the center comes out clean but the cake still has a luxuriously moist crumb—typically around 47 minutes total.

Step 8: Cool and Remove from Tin

Allow the cake to cool for 10 minutes in the tin, then carefully remove the springform sides. Let the cake cool completely on the base before transferring or serving. This helps it set and keeps its delicate structure intact.

How to Serve Flourless Pistachio Cake Recipe

A round pistachio cake with a golden brown crust sits on a white plate on a white marbled surface. The cake is cut into five slices, two slices are turned on their side showing a moist, greenish pistachio textured inside with small pistachio pieces. The top of the cake and slices are dusted with a light layer of white powdered sugar, adding a delicate touch. Several whole pistachios are placed near the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of icing sugar enhances the cake’s nutty green color beautifully. Serve alongside freshly whipped cream and juicy raspberries to add a refreshing creamy and tart contrast that brightens every bite.

Side Dishes

This cake pairs wonderfully with a hot cup of espresso, black tea, or a floral white wine for an elevated experience. For a brunch or tea time treat, serve it with a light fruit salad or a dollop of Greek yogurt to balance its richness.

Creative Ways to Present

Try layering slices of this pistachio cake with whipped cream and fresh berries in a trifle glass for a stunning dessert presentation. Alternatively, drizzle a little honey or a rose syrup on top to add an exotic touch and deepen the floral notes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Flourless Pistachio Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, and chilling actually enhances the flavor as the pistachios settle.

Freezing

This cake freezes very well. Wrap individual slices or the whole cake tightly in cling film and then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving to retain its moistness and delicate texture.

Reheating

Although it’s best enjoyed slightly chilled or at room temperature, you can warm slices gently in a low oven (150°C/300°F) for about 10 minutes if you prefer. Avoid microwaving, as it can dry out the cake and diminish that lovely crumb.

FAQs

Can I substitute almonds for pistachios in this recipe?

While you could use almonds, the distinct flavor and color of pistachios are key to this cake’s identity. Using almonds will change the taste and appearance, but it will still result in a delicious flourless nut cake.

Do I have to use almond flour?

The almond flour adds a bit of lightness to the otherwise dense pistachio mixture. Omitting it might make the cake slightly heavier, but the recipe can still work—it’s all about that lovely texture balance.

Is this cake suitable for a gluten-free diet?

Absolutely! Since this Flourless Pistachio Cake Recipe contains no wheat flour or gluten ingredients, it’s a fantastic gluten-free dessert option that everyone can enjoy.

How do I know when the cake is baked?

The best test is a clean skewer inserted into the center. The cake should be moist but not wet. Because it’s flourless, it will have a denser texture than traditional cakes, so a little moisture is perfect.

Can I make this cake ahead of time for a special occasion?

Yes! It actually tastes better after a few hours or even overnight as the flavors meld. Just be sure to keep it covered in the fridge and bring it to room temperature or gently warm before serving if desired.

Final Thoughts

I genuinely hope you give this Flourless Pistachio Cake Recipe a try because it’s one of those rare treats that feel both elegant and comforting. The nutty depth, the hint of lemon zest, and that melt-in-your-mouth texture make it a dessert you’ll want to return to again and again. Whether for a special occasion or a cozy afternoon indulgence, it’s a guaranteed crowd-pleaser with a personal, heartfelt touch.