Description
Flourless pistachio cake with chocolate ganache delivers stunning green color and rich nutty flavor in every bite. This naturally gluten-free dessert combines pistachio flour, almond flour, eggs, and butter to create a velvety texture unlike any traditional cake.
Ingredients
2 cups pistachio flour
¾ cup almond flour
2 tablespoons cornstarch
¾ teaspoon fine sea salt
1¼ cups granulated sugar
1 teaspoon orange zest, finely grated
6 large eggs, at warm room temperature
10 tablespoons unsalted butter, cut into cubes
2 tablespoons extra virgin olive oil
¾ teaspoon pistachio extract
5 oz dark chocolate (60-70%), finely chopped
1 oz milk chocolate, finely chopped
1 cup heavy cream
Slivered pistachios for garnish
Instructions
1. Preheat oven to 350°F. Butter a 9-inch cake pan and line the bottom with parchment paper.
2. Sift pistachio flour, almond flour, cornstarch, and salt together into a mixing bowl.
3. Rub orange zest into granulated sugar until fragrant and evenly distributed.
4. Beat eggs on medium speed until frothy, then add orange-sugar mixture.
5. Increase mixer speed to high and whip for 8-10 minutes until very pale and thick.
6. Microwave butter at 50% power in 10-second bursts, stirring between intervals, until just melted but not separated.
7. Stir olive oil into butter until combined.
8. With mixer on low, gradually pour butter mixture into eggs until fully incorporated.
9. Add pistachio extract and mix briefly.
10. Gently fold in sifted flour mixture just until no dry streaks remain.
11. Pour batter into prepared pan and bake 40-45 minutes until toothpick comes out clean.
12. Let cake cool completely on a wire rack.
13. Wrap cooled cake with acetate strip and secure with tape.
14. Place chopped chocolate in a heat-proof bowl.
15. Heat cream until just steaming, then pour over chocolate.
16. Let sit 30 seconds, then stir from center outward until smooth.
17. Pour warm ganache on top of acetate-wrapped cake and let settle.
18. Sprinkle slivered pistachios around the edge.
19. Refrigerate until ganache sets, at least 2-3 hours.
20. Cut with hot, oiled knife for cleanest slices.
Notes
Temperature matters: Eggs must be at warm room temperature (70-75°F) for proper whipping. Cold eggs won’t incorporate correctly.
Sift your flours: This removes clumps and ensures smooth batter.
Butter consistency: You want it soft and fluid but not fully melted – like ranch dressing consistency.
Pistachio flour color: The greener your pistachio flour, the more vibrant your cake. Homemade flour gives best results.
Level the top: Press down gently or trim the dome for flat surface before adding ganache.
Storage: Keep refrigerated up to 5 days wrapped in acetate or plastic pressed to cut surfaces.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean