Tender & Moist Pistachio Almond Flour Cake
If you love the rich, nutty flavor of pistachios and the delicate crumb of almond flour cakes, this Pistachio Almond Flour Cake is for you! It's elegant, yet simple, and perfect for a cozy afternoon or special occasions alike. Its irresistible nutty aroma, buttery flavor, and delicate texture make it a must-try. My preferred way to enjoy it? With a dollop of cloud-like homemade whipped cream!
Servings: 8 -10 servings
Calories: 454kcal
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.
Nutrition
Calories: 454kcal | Carbohydrates: 29g | Protein: 12g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 83mg | Potassium: 340mg | Fiber: 5g | Sugar: 20g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
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