Description
This Flourless Pistachio Cake is rich, nutty, and naturally gluten-free! Made with ground pistachios, almond flour, and a hint of citrus, it’s moist, flavorful, and topped with a luscious dark chocolate drizzle. Perfect for dessert or a special occasion, this cake is simple yet elegant.
Ingredients
For the Cake:
- 1 1/2 cups (180g) shelled unsalted pistachios (finely ground)
- 1/2 cup (50g) almond flour
- 3/4 cup (150g) granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 1/2 cup (120ml) unsalted butter (melted) or olive oil
- Zest of 1 lemon or orange
- 1 tsp vanilla extract
For the Chocolate Drizzle:
- 1/2 cup (85g) dark chocolate (chopped)
- 1 tbsp heavy cream or coconut milk
- 1 tsp honey or maple syrup (optional)
Instructions
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Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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Grind the Pistachios: If using whole pistachios, pulse them in a food processor until finely ground (but not a paste).
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Mix Dry Ingredients: In a large bowl, combine ground pistachios, almond flour, sugar, salt, and baking powder.
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Whisk Wet Ingredients: In a separate bowl, whisk eggs, melted butter (or olive oil), citrus zest, and vanilla extract.
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Combine: Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated.
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Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Chocolate Drizzle: Melt the dark chocolate and heavy cream together in a microwave-safe bowl in 15-second intervals, stirring until smooth. Drizzle over the cooled cake.
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Serve & Enjoy: Slice and enjoy! Garnish with extra chopped pistachios if desired.
Notes
- Use roasted pistachios for deeper flavor, or raw for a more delicate taste.
- Substitute butter with olive oil for a dairy-free version.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
