Description
A delicious gluten-free cake made with finely ground pistachios, perfect for those avoiding gluten.
Ingredients
Scale
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 2 cups unsalted pistachios, finely ground
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a food processor, grind the pistachios into a fine meal. Be careful not to over-process to avoid making pistachio butter.
- In a bowl, whisk together the ground pistachios, baking powder, salt, and lemon zest.
- In a separate large bowl, beat the egg yolks, sugar, vanilla, and almond extract until thick and pale.
- Gradually fold in the dry ingredients until well combined.
- In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pistachio mixture in batches, ensuring you don’t deflate the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing from the pan. Dust with powdered sugar if desired.
Notes
- Use fresh pistachios for best results.
- For additional flavor, consider adding a splash of orange zest.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg