Flourless Pistachio Cake
A delightful gluten-free cake that combines nutty pistachios with a sweet, moist texture, making it a perfect dessert for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups pistachios (ground into a fine meal) Ensure they are finely ground for best texture.
- 0.5 cups sugar Can be adjusted for sweetness.
- 0.25 tsp salt
- 0.5 tsp baking powder Helps the cake rise.
Wet Ingredients
- 4 pcs eggs Avoid over-whisking to keep the cake light.
- 0.5 cups butter (melted) Adds richness to the cake.
- 1 tsp vanilla extract Enhances flavor.
- 0.25 cups milk Can substitute with non-dairy milk.
Optional Garnish
- powdered sugar for dusting Adds a touch of elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining it with parchment paper.
- In a mixing bowl, combine the ground pistachio meal, sugar, salt, and baking powder. Mix thoroughly.
- In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and milk until combined and fluffy.
- Gradually incorporate the wet ingredients into the dry mix, stirring gently until the batter is smooth.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
For a Middle Eastern twist, consider adding a hint of cardamom or rose water. Serve warm with a scoop of vanilla ice cream for added indulgence. Store leftovers in an airtight container at room temperature for up to three days, or refrigerated for a week.