Flourless Pistachio Cake Recipe
Moist, soft, and fluffy flourless pistachio cake made with ground pistachios. This easy, gluten-free pistachio cake is perfect for any pistachio lover!
Servings: 8 yields
Calories: 245kcal
Equipment
- Professional Blender option 1: for making pistachio four
- Spice-and-Nut Grinder option 2: for making pistachio four
Ingredients
- 4 Eggs separated
- ½ cup + 2 tablespoons Sugar
- 3 tablespoons Oil
- Lemon zest from one lemon
- 150 g Ground pistachios read notes
- 1 teaspoon Vanilla extract
- Chopped pistachios for topping
Instructions
- Prepare your pan: Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper and lightly grease the bottom and sides.
- Make pistachio flour (if using whole nuts): If you’re starting with whole, peeled pistachios, place them in a food processor or high-speed blender and pulse until finely ground. Be careful not to over-blend, or you’ll end up with pistachio butter. Set aside. You can also use store-bought ground pistachios.
- Whip the yolks: In a large mixing bowl, beat the egg yolks with ½ cup (100g) sugar using an electric mixer on high speed until the mixture is thick, pale, and fluffy (about 3-4 minutes). Add the oil, vanilla extract, and lemon zest, and beat again until well combined.
- Add pistachios: Fold the ground pistachios into the yolk mixture using a spatula. Mix gently until fully incorporated. Set aside.
- Whip the whites: In a separate clean bowl, add the egg whites and a pinch of salt. Beat on medium speed until soft and foamy. Gradually add the remaining 2 tablespoons of sugar, and continue beating until stiff peaks form.
- Fold it all together: Gently fold the whipped egg whites into the pistachio-yolk mixture, one-third at a time. Use a spatula or a whisk and a light hand to maintain as much air as possible. Stop folding as soon as the mixture is uniform—don’t overmix!
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle with chopped or sliced pistachios for added crunch and color.
- Bake for 30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges and remove from the pan. Let it cool completely on a wire rack before serving.
Video
Notes
- Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze it for up to 2 months — wrap it tightly in plastic wrap and place in a freezer-safe bag or container.
- Pistachio flour: You can make your own by blending peeled, unsalted pistachios into a fine meal. If using store-bought ground pistachios, make sure they’re fresh and not overly oily or dry. Almond flour is not the same flavor, but it works well as a substitute if needed.
- Other nut options: Try substituting ground almonds, hazelnuts, or even walnuts if you want to experiment with flavors. Each nut gives the cake a different texture and aroma.
- Oil matters: Neutral-flavored oil like sunflower, canola, or light olive oil works best to keep the pistachio flavor front and center. But if you enjoy unique flavor twists, you can also experiment with mild coconut oil, extra virgin olive oil or even nut oils like pistachio or walnut oil for a deeper, richer taste. Just keep in mind these will slightly alter the final flavor.
- Want to see how it's done? Don’t forget to watch the step-by-step video recipe. It’s always easier to follow the folding technique and texture cues when you can see them in action.
- Got questions? Be sure to check the FAQ section on the blog post for answers to common troubleshooting issues, substitution tips, and serving ideas.
Nutrition
Calories: 245kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 224mg | Fiber: 2g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg