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

Gluten-Free Pistachio Cake

A light and tender pistachio cake made with finely ground pistachios instead of wheat flour, lifted with whipped egg whites and finished with chopped pistachios.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 251
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 large eggs separated
  • 1/2 cup + 2 tablespoons granulated sugar 125 g
  • 3 tablespoons vegetable or canola oil
  • Zest of 1 lemon about 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely ground shelled pistachios 150 g
  • Chopped pistachios as needed

Equipment

  • Springform pan
  • Parchment paper
  • 2 Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Food processor
  • Microplane or fine zester
  • Kitchen scale
  • Measuring cups and spoons
  • Cooling rack
  • Sharp knife

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line the bottom of a springform pan with parchment paper.
  3. Separate the eggs between two clean mixing bowls.
  4. Add the sugar to the yolks.
  5. Beat until pale and slightly thickened.
  6. Mix in the oil, lemon zest, and vanilla.
  7. Stir in the 150 g ground pistachios until evenly combined.
  8. In the second clean bowl, beat the egg whites to stiff peaks.
  9. Fold about one-third of the whites into the pistachio batter to lighten it.
  10. Fold in the remaining egg whites in 1–2 additions.
  11. Stop folding once no large white streaks remain.
  12. Transfer the batter to the prepared pan.
  13. Smooth the surface gently.
  14. Sprinkle chopped pistachios over the top.
  15. Bake at 350°F (175°C) for about 30 minutes, until set and a toothpick comes out clean or with a few moist crumbs.
  16. Cool in the pan for approximately 30 minutes.
  17. Release the springform sides.
  18. Cool completely before slicing.

Nutrition

Calories: 251kcalCarbohydrates: 21gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 8.5gCholesterol: 93mgSodium: 36mgPotassium: 228mgFiber: 2gSugar: 17gVitamin A: 232IUVitamin C: 2mgCalcium: 35mgIron: 1.2mg

Video

Notes

  • Grind the pistachios in short pulses.
  • Don't let the pistachios become nut butter.
  • Use 150 g ground pistachios in the batter.
  • Keep the egg-white bowl completely grease-free.
  • Whip the whites to stiff peaks.
  • Fold gently to preserve as much air as possible.
  • Don't add extra liquid to the thick pistachio batter.
  • Don't overbake.
  • Cool before slicing.
  • For strict gluten-free needs, use appropriately labeled ingredients and avoid cross-contact. FDA guidance on gluten-free labeling is available here: FDA – Gluten and Food Labeling.
  • Weigh the chopped-pistachio topping next time if you want the nutrition calculation to include it accurately.

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