If you follow me for long enough, you know how much I love pistachio desserts. There's something undeniably captivating about their vibrant green hue and rich, nutty flavor that never fails to inspire creativity in my kitchen. For me, pistachios aren't just a snack; they're a passion, a culinary adventure waiting to unfold. So, when it comes to crafting desserts, it's no surprise that I often find myself reaching for these delightful little nuts.
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To make this flourless pistachio cake, start by preheating your oven and prepping your baking pan with parchment paper and a light grease coating. Then, either grind shelled pistachios into a flour-like texture or grab pre-ground pistachios for ease. In a big mixing bowl, beat egg yolks with sugar until they're fluffy and pale. Add vegetable oil, vanilla extract, and a hint of lemon zest for a add a nice kick to the cake. Carefully fold in the ground pistachios until everything's mixed well. In a separate bowl, whip egg whites until they form stiff peaks, adding a pinch of salt for stability. Gradually blend the whipped egg whites into the pistachio batter, being careful not to overmix. Finally, pour the batter into your prepared pan, sprinkle with chopped pistachios, and bake until it's golden brown and a toothpick comes out clean from the center. Let the cake cool before digging in and savoring the nutty goodness of your flourless pistachio masterpiece.
The ingredient list for this delicious flourless pistachio cake is short. All you need is:
While almond flour may work as a substitution, it will significantly alter the flavor and texture of the cake. Almond flour has a milder flavor compared to the distinct nuttiness of pistachios, and it may result in a denser cake. If you're open to experimenting, you can try almond flour, but keep in mind that the final product will differ from the original pistachio cake.
Egg whites are beaten to stiff peaks when they hold their shape and form sharp, pointed peaks when the beaters are lifted. You can test this by turning off the mixer and lifting the beaters. If the peaks hold their shape without collapsing, they are stiff peaks.
To make flourless pistachio cake, you don't need any special equipment; you probably already have most of the tools needed in your kitchen. Here is a short list of what you'll need:
If you want to upgrade your kitchen arsenal, read my article about 10 highly recommended baking tools.
Yes, you can substitute other neutral oils like canola oil or light olive oil for vegetable oil. However, keep in mind that different oils may impart slight flavor differences to the cake.
You can use a different size pan, but be aware that it will affect the baking time and possibly the thickness of the cake. Adjust the baking time accordingly and keep an eye on the cake as it bakes to prevent overcooking or undercooking. To adapt the recipe for different pan sizes:
Absolutely! Adding flavors like cardamom or rosewater can complement the pistachio flavor beautifully. Start with a small amount and adjust to taste, keeping in mind that these flavors can be quite potent.
Yes, you can make the cake ahead of time and freeze it. Once the cake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the cake in the refrigerator overnight before serving.
Yes, you can omit the lemon zest if you don't have any on hand. While the lemon zest adds a subtle citrusy flavor, the cake will still be delicious without it. Also, you can use orange zest instead.
The cake can be stored at room temperature for up to 2-3 days if wrapped tightly or stored in an airtight container. After that, it's best to refrigerate any leftovers to maintain freshness.
Yes, you can add a glaze or frosting to the cake if desired. A simple glaze made with powdered sugar and lemon juice or a cream cheese frosting would pair nicely with the flavors of the pistachio cake. Allow the cake to cool completely before adding any frosting or glaze.
Gluten-free desserts are a tasty option for folks who can't have gluten or those looking for healthier treats. There's a variety to choose from, like flourless almond cake and flourless chocolate cake, which are rich and satisfying without any flour. Tahini fudge and pavlova are sweet and yummy options, while meringue kisses offers a crunchy bite almond cookies are soft and chewy. Swedish almond cake is comforting with its almond flavor, and gluten-free brownies are perfect for chocolate lovers. These desserts show that going gluten-free doesn't mean missing out on delicious sweets.
If you like me, a true pistachio lover, you must try these pistachio dessert recipes. From pistachio cheesecakes to rich pistachio ice cream, here you'll find your new obsession. You can even make homemade pistachio paste by yourself.
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Hey what can be substitute for sugar I'm diabetic .
ReplyHey what can be substitute for sugar I'm diabetic .
ReplyI can’t wait to try this! 🙏🏼😍
ReplyLet me know if you try it.
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