Introduction

This Flourless Pistachio Cake is a delightful gluten-free treat that highlights the rich, nutty flavor of pistachios. Light yet flavorful, it’s perfect for those looking for a moist and naturally sweet dessert without flour.

A round, single-layer pistachio cake with a crumbly light brown texture topped with a generous scattered layer of chopped green and brown pistachio nuts, some whole and some broken, is cut into five slices arranged on white parchment paper. One slice is lifted by a metal spatula with a black handle and shows the soft, dense inside with visible pistachio bits. The cake rests on a cooling rack, next to scattered pistachio nuts, a gray and white striped cloth, and a stack of white plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
1/2 cup granulated sugar
3 tbsp vegetable oil
1 tsp vanilla extract
1 1/4 cups roasted pistachios
1/4 cup raw pistachios

Instructions

Step 1: Preheat the oven to 350℉ (180℃).
Step 2: If your pistachios are raw, spread them on a tray and roast in the oven for 8-10 minutes, shaking halfway through, until they smell nutty and are crisp. Let them cool completely before use.
Step 3: Grease an 8-inch (20 cm) round pan and line the bottom with parchment paper. Set aside.
Step 4: Pulse the roasted pistachios in a food processor until finely ground, being careful not to over-process or turn them into nut butter.
Step 5: In a large bowl, beat 4 egg yolks with 1/4 cup (50 g) granulated sugar on medium-high speed until pale and thick. Add vegetable oil and vanilla extract, then beat on low speed until combined.
Step 6: Add the ground pistachios and mix on low speed until just combined. Set this mixture aside.
Step 7: In a separate bowl, beat the 4 egg whites on low-medium speed until frothy. Gradually add the remaining 1/4 cup (50 g) sugar while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form.
Step 8: Fold one-third of the egg whites into the yolk mixture gently to lighten it. Then fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Step 9: Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
Step 10: Evenly sprinkle the chopped raw pistachios on top of the batter.
Step 11: Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Step 12: Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges, then remove the cake from the pan and let it cool completely on a wire rack.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or cardamom to the batter.
Use salted pistachios for a subtle savory contrast, but reduce added salt in the recipe if you do.
If you don’t have a food processor, chop the pistachios finely by hand but note the texture will be coarser.
Serve with a dusting of powdered sugar or a dollop of whipped cream for a special touch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently if desired by warming in a low oven or microwave for a few seconds to bring out the flavors.

How to Serve

A round, golden-brown pistachio cake cut into six triangular slices sits on crumpled white parchment paper over a wire rack on a white marbled surface. The top layer is thickly covered with chopped pistachios in green and brown shades, giving the cake a crunchy texture. The inside of the cake is dense and speckled with pistachio bits, showing a lighter yellowish-green color. Some pistachios are scattered around the cake on the paper. A metal spatula lifts one slice from the bottom right, showing the cake’s crumbly edge and tight texture. A folded striped cloth is placed nearby, along with the edge of a white plate visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, almonds or hazelnuts can be used as a substitute, but they will change the flavor and texture slightly. Be sure to adjust roasting and grinding accordingly.

Is this cake suitable for gluten-free diets?

Yes, this cake contains no flour and is naturally gluten-free, making it a great option for those avoiding gluten.