Description
A delightful flourless pistachio cake topped with rich chocolate ganache, perfect for special occasions or a gluten-free treat.
Ingredients
Scale
- 2 cups / 220 g pistachio flour*
- ¾ cup / 80 g almond flour*
- 2 tablespoons / 16 g cornstarch
- ¾ teaspoon fine sea salt
- 1 ¼ cups / 250 g granulated sugar
- 1 teaspoon orange zest, very finely grated
- 6 large eggs, at warm room temperature**
- 10 tablespoons / 140 g unsalted butter, cut into cubes
- 2 tablespoons / 28 g extra virgin olive oil
- ¾ teaspoon pistachio extract
- 5 oz / 140 g 60-70% dark chocolate, finely chopped
- 1 oz / 28 g 30-35% milk chocolate, finely chopped
- 1 cup / 238 g heavy cream
Instructions
- Preheat oven to 350 degrees F. Butter and line the bottom of a 9-inch round cake pan (ideally with a removable bottom) with parchment paper; lightly butter parchment.
- Sift pistachio flour and almond flour together into a mixing bowl along with cornstarch and salt; set aside.
- Rub orange zest into granulated sugar until fragrant and evenly distributed.
- In the bowl of stand mixer fitted with the whisk attachment, whip eggs on medium speed until frothy. Add orange sugar mixture and increase mixer speed to high and whip for 7 to 10 minutes or until eggs are very pale.
- Place cubed butter in a heatproof measuring cup. Microwave at 50% power for 10 seconds, then stir. Repeat until butter is just soft enough to flow.
- Add olive oil to butter and stir to combine.
- With the mixer running on low, gradually pour butter and oil mixture into the eggs, letting it incorporate fully.
- Add pistachio extract. Add sifted pistachio flour and mix until just incorporated.
- Pour batter into prepared cake pan. Bake for 40 to 45 minutes or until top is no longer fluid and a toothpick inserted comes out clean.
- Remove from oven and let cool. Cut a strip of acetate and wrap around the cake, securing with tape. Optionally, return to the cake pan for additional support.
Notes
- For a more pronounced orange flavor, increase the amount of orange zest.
- Ensure the eggs are at room temperature for proper whipping.
- This cake is fragile; handle it with care when removing from the pan.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg