Description
This Flourless Pistachio Cake is a moist, nutty dessert made without any flour, relying on finely ground roasted pistachios for texture and flavor. It features a light, airy batter created by folding stiff egg whites into a rich egg yolk and nut mixture, resulting in a gluten-free, naturally nutty cake topped with chopped pistachios for a delightful crunch.
Ingredients
Scale
Main 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 (for chopping and topping)
Instructions
- Preheat the oven: Set your oven to 350℉ (180℃) to prepare for baking the cake.
- Roast pistachios: If using raw pistachios, spread them on a baking tray and roast for 8-10 minutes until fragrant and crisp. Allow them to cool completely before processing.
- Prepare the pan: Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper to prevent sticking.
- Grind pistachios: Pulse the roasted pistachios in a food processor until finely ground, taking care not to over-blend to avoid turning them into pistachio butter.
- Make egg yolk mixture: Beat 4 egg yolks with 1/4 cup granulated sugar on medium-high speed until pale and thick. Incorporate the vegetable oil and vanilla extract by beating on low speed just until combined.
- Add ground pistachios: Mix the finely ground pistachios into the egg yolk mixture using low speed until just combined. Set this mixture aside.
- Whip egg whites: In a separate bowl, beat 4 egg whites on low-medium speed until frothy. Gradually add the remaining 1/4 cup sugar while increasing to high speed, whipping until glossy and stiff peaks form.
- Fold egg whites into yolk mix: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites in two additions carefully to preserve the airiness, avoiding overmixing.
- Transfer batter to pan: Pour the batter into the prepared pan and gently tap the pan on the counter to remove air bubbles.
- Top with pistachios: Sprinkle chopped raw pistachios evenly on the top of the batter for texture and presentation.
- Bake the cake: Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool and remove: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges and remove the cake from the pan to cool completely on a wire rack.
Notes
- Ensure pistachios are cooled completely before grinding to avoid turning into nut butter.
- Do not overmix when folding egg whites; this helps keep the cake light and airy.
- Use an 8-inch round pan for best results to achieve proper rise and texture.
- This cake is naturally gluten-free due to the absence of flour.
- Allow the cake to cool fully before slicing to maintain structure.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Keywords: Flourless pistachio cake, gluten free cake, nut cake, pistachio dessert, flourless dessert
