Flourless Pistachio Cake
Flourless Pistachio Cake is made with freshly ground pistachios so it is packed with rich, nutty flavor with a moist texture that is perfect to serve alongside a cup of tea or coffee.
Servings: 8-inch/20 cm
Ingredients
- 4 eggs, separated
- 1/2 cup (100 gr) granulated sugar, divided
- 3 tbsp (45 ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/4 cups (150 gr) roasted pistachios, out of shells
- 1/4 cup (30 gr) raw pistachios, roughly chopped
Instructions
- Preheat the oven to 350℉/180℃.
- If your pistachios are still raw, spread the pistachios on a tray. Bake for 8-10 minutes in the preheated oven, shaking the nuts halfway, or until the pistachios smell nutty and are crisp. Cool completely before blending them.
- Grease an 8-inch/20 cm round pan and line the bottom with parchment paper. Set aside.
- Pulse the roasted pistachios in a food processor until finely ground. It is crucial not to over-grind the pistachios or they will turn into nut butter.
- In a large bowl, add 4 egg yolks and 1/4 cup (50 gr) granulated sugar. Beat on medium-high speed until pale and thick. Add vegetable oil and vanilla extract. Beat on low speed until incorporated.
- Add the ground pistachios and beat on low speed just until combined. Set aside.
- In a medium bowl, add 4 egg whites. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining 1/4 cup (50 gr) granulated sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
- Transfer one-third of the egg white mixture to the egg yolk mixture. Gently fold with a spatula until just combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix or you will deflate the egg whites and the cake will become dense.
- Transfer the batter to the prepared pan. Tap the pan a few times on the counter.
- Sprinkle chopped pistachios evenly on top.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10-15 minutes. Run a small knife around the edge. Remove the cake from the pan and cool completely on a cooling rack.
Nutrition
Serving: 1whole cake | Calories: 2090kcal | Carbohydrates: 156g | Protein: 61g | Fat: 144g | Saturated Fat: 22g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 62g | Trans Fat: 0.4g | Cholesterol: 655mg | Sodium: 263mg | Potassium: 2141mg | Fiber: 19g | Sugar: 117g | Vitamin A: 1435IU | Vitamin C: 6mg | Calcium: 300mg | Iron: 11mg
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