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Fork holding a bite of pistachio cake with chopped pistachios scattered on top

Gluten-Free Pistachio Cake

A light, airy pistachio cake made with ground pistachios instead of flour, lifted with whipped egg whites and finished with chopped pistachios.
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Prep Time 15 minutes
Cook Time 30 minutes
rest time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 Eggs separated
  • 1½ cups 150 g Almond flour (ground almond)
  • 3 tablespoons Vegetable/Canola oil
  • ½ cup 100 g Sugar + 2 Tbsp (25 g)
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • ¼ cup Sliced almonds

Equipment

  • Springform pan
  • Parchment paper
  • Mixing bowls (2)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Microplane or zester
  • Measuring cups and spoons

Method
 

  1. Line the bottom of a springform pan with parchment paper.
  2. In a bowl, beat the egg yolks with the sugar until paler and slightly thickened. Mix in the oil, lemon zest, and vanilla extract.
  3. Stir in the ground pistachios until fully combined.
  4. In a clean bowl, beat the egg whites until stiff peaks form.
  5. Fold the whipped egg whites into the pistachio mixture in 2–3 additions until just combined.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle chopped pistachios over the surface.
  7. Bake at 350°F (175°C) until set and a toothpick comes out mostly clean. Cool before slicing.

Nutrition

Calories: 270kcalCarbohydrates: 21gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 55mgPotassium: 190mgFiber: 2gSugar: 16gVitamin A: 135IUVitamin C: 1mgCalcium: 15mgIron: 1.1mg

Video

Notes

  • Grind pistachios in short pulses so they stay powdery (don’t let them turn into nut butter).
  • For extra lift, fold gently and stop as soon as the batter is uniform.
  • Swap lemon zest for orange zest for a different citrus twist.
  • A pinch of salt is optional if you like a little more contrast with the sweetness.
  • Store covered at room temp up to 2 days, or refrigerate up to 5 days.

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