If You Love The Flavor of Pistachios, This Cake Is For You
My homemade pistachio cake is the perfect sweet treat for anyone who adores the delicate flavor of nuts. It’s light yet moist, with finely ground pistachios lending a subtle, earthy sweetness that pairs beautifully with the buttery richness of almond flour. This cake is not only elegant enough for a special occasion, but also delightfully simple to whip up for everyday indulgence.
Why this recipe works
- Rich and nutty pistachio flavor: Ground pistachios add a distinctive buttery, almost sweet-savory flavor, while almond flour brings a gentle nuttiness and tender crumb.
- Light, moist texture: Folding whipped egg whites into the batter ensures every bite is airy yet moist.
- Quick and simple: This cake recipe uses everyday ingredients that you likely already have in your kitchen. In addition to pistachios (ground finely) and almond flour, you only need butter, eggs, sugar, a little baking powder, and salt.
I absolutely love baking with almond flour. I’m not gluten-free by any means, but I am such a fan of the texture you get when baking without flour. If you’re on the same page, try one of these foolproof dessert recipes next: Ari’s light, tender Italian ricotta cake, this rich and decadent flourless chocolate torte, or this pistachio cake flavored with rose water (it’s similar to a Persian love cake!)
What You’ll Need
You’ll gather a few common baking ingredients—like sugar, eggs, and baking powder—along with almond flour (that lovely, finely ground almond meal) and pistachios, which should be finely processed before mixing.
Melted butter ties everything together and keeps the crumb tender. You’ll also need kosher salt and three eggs, separated–the yolks for richness and flavor and the whipped egg whites to keep the cake light, tender, and moist.
Ingredient Substitutions
Nuts: This would be fantastic with hazelnuts! I had a similar cake when we were in Italy that tasted like Nutella, but looked like a simple nut cake.
Salted vs unsalted pistachios: This recipe was tested with unsalted pistachios. If you’re using salted nuts, be mindful of any added salt in the recipe. I’d say, reduce the kosher salt to just a pinch.
Directions
Ari’s Best Tips!
- Beware of overmixing: Doing this can knock out the air you’ve just whipped into the egg whites, leaving you with a deflated cake. Use a light “fold and turn” motion until no streaks of egg white remain.
- Room temperature ingredients: Make sure your eggs are at room temperature before whipping. This ensures the egg whites incorporate more air, resulting in better volume and a higher rise.
- A note about grinding pistachios: The finer you grind the pistachios, the more seamless the texture. But stop pulsing if they start turning into a paste.
Make-Ahead and Store
- To make-ahead: You can bake the cake the day before you plan to serve it. Once cooled, store it covered at room temperature, and it will remain fresh for about 1–2 days.
- Store: Keep leftover slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Freezing instructions: This cake freezes surprisingly well. Wrap individual slices in plastic wrap, place them in a freezer-safe container or freezer bag, and enjoy within 2–3 months. Thaw overnight in the refrigerator or gently warm in the oven.
Serving Suggestions
The only thing I want with a slice of something as rich and nutty as this pistachio almond cake is a cup of hot coffee or tea! And before you even think about leaving off the homemade whipped cream, please don’t. The light texture really cuts into the richness of the dessert and somehow makes it eat even lighter.
If you want a little something else on the side, fresh fruit (like raspberries or strawberries) is always a good idea. I especially like the sweet-tart contrast.
Light, yet utterly satisfying with every bite! Pistachio lovers, don’t you wait one minute more… this one is not to be missed. Happy baking!
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Tender & Moist Pistachio Almond Flour Cake
Equipment
Ingredients
For the Cake
- 1 cup (120g) almond flour, sifted
- ⅔ cup (134g) granulated sugar
- 1 tsp baking powder
- Pinch of kosher salt
- 2 cups (280g) unsalted pistachios, shelled
- 1 stick (8 Tbsp; 113g) unsalted butter, melted
- 3 large eggs, separated
For Serving
- Powdered sugar
- Homemade whipped cream, recipe follows
Instructions
- Prepare the cake pan. Preheat an oven to 375°F, then line a 9-inch round cake pan with parchment. Grease the sides with baking spray.
- Mix the dry ingredients. Sift 1 cup (120g) almond flour, ⅔ cup (134g) sugar, 1 tsp baking powder, and a pinch of kosher salt into a large mixing bowl.
- Grind the pistachios. Place 2 cups (280g) pistachios in the bowl of a food processor with blade attachment. Pulse until very finely ground (but not a paste!), then whisk in with the dry ingredients.
- Add the wet ingredients. To this, add 1 stick (113g) melted butter and 3 large egg yolks, then whisk thoroughly.
- Whip egg whites. Place 3 egg whites in the bowl of a stand mixer bowl, then beat on high speed until stiff peaks form, about 3 minutes.
- Fold together. Use a spatula to gently fold the egg whites into the cake batter until fully combined. Pour into the prepared cake pan, then use an offset spatula to smooth the top into an even layer.
- Bake the cake. Transfer to the preheated oven and cook for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool, then serve. Allow the cake to cool fully, then slice and serve with powdered sugar and whipped cream. Enjoy!
Notes
- Nutrition facts assume 8 larger slices. To obtain nutrition information if cut into 10 slices, multiple each number by 8, then divide by 10. These numbers do not include homemade whipped cream.
- To make homemade whipped cream: Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
- Make-ahead: You can bake the cake 1 day before serving. Store covered at room temperature for 1–2 days, or keep in a fridge for up to 4 days.
- To freeze: Wrap individual slices in plastic wrap, place them in a freezer-safe container or freezer bag, and enjoy within 2–3 months. Thaw overnight in the refrigerator or gently warm in the oven.
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