Flourless Pistachio Cake Recipe
A moist and flavorful flourless pistachio cake made with ground pistachios, almond flour, and whipped egg whites for a light texture. This gluten-free cake is enhanced with lemon zest and vanilla, perfect for a special dessert served with whipped cream and fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 47 minutes
- Total Time: 1 hour 7 minutes (plus cooling and additional 5 hours resting if desired)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
Cake 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 Serving
- Dusting of icing/powdered sugar
- Whipped cream
- Fresh raspberries
Instructions
- Preheat and prepare the tin: Preheat your oven to 170°C (340°F). Grease and line the base and sides of an 8-inch (20 cm) springform tin with baking paper to prevent sticking.
- Melt butter: Melt the butter and set it aside to cool slightly so it doesn’t cook the eggs when added.
- Grind pistachios and sugar: In a small food processor, blend the caster sugar and pistachios until the pistachios are finely ground, stopping to stir to ensure even processing.
- Mix dry ingredients: Transfer the ground pistachio and sugar mixture into a large bowl. Add almond flour, lemon zest, sea salt, and baking powder. Stir to combine evenly.
- Add wet ingredients: Add the egg yolks, cooled melted butter, and vanilla extract to the dry mix and mix thoroughly. The batter will be thick at this stage.
- Whip egg whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. Fold half of the egg whites gently into the batter to lighten it, then fold in the remaining egg whites carefully to maintain airiness.
- Bake the cake: Pour the batter into the prepared springform tin. Bake for 35 minutes, then loosely cover the top with foil to prevent over-browning. Continue baking for another 10-12 minutes, or until a skewer inserted comes out clean. Total baking time is approximately 47 minutes.
- Cool and serve: Let the cake cool in the tin for 10 minutes before removing the sides of the springform tin. Allow the cake to cool completely on the base. Serve dusted with icing sugar, alongside whipped cream and fresh raspberries.
Notes
- Note 1: Use unsalted pistachios without shells for the best texture and flavor.
- Note 2: Blanched almond flour helps give the cake a moist texture without adding extra gluten.
- Note 3: Bringing eggs to room temperature helps achieve better volume when whipping the whites.
Find it online: https://bitezly.com/flourless-pistachio-cake-recipe/
