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Delightfully Easy Pistachio Cake

As Seen In Irresistible Sweet Treats.

Indulge in this delightful Flourless Pistachio Cake made with ground almonds and pistachios. A hint of orange zest lifts the flavors, while the duo of chocolate ganaches adds creamy richness. Though some finesse is needed, it’s a showstopper perfect for celebrations.
A woman in a white chef's outfit with a chef's hat and apron.
Created by Ferdaous
Fresh from the kitchen: Mon, 24 Feb 2025 16:56:25 GMT
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A piece of cake topped with green pistachios and chocolate on a plate. Pin
A piece of cake topped with green pistachios and chocolate on a plate. | cuisinegenial.com

This elegant pistachio cake is a masterpiece of natural flavors and textures. The vibrant green crumb comes purely from pistachios, while dark chocolate ganache adds sophisticated contrast. Originally created for a special birthday celebration, it has become a signature dessert that never fails to amaze guests with its remarkable taste and presentation.

Recently served at an intimate dinner gathering, this cake earned immediate recipe requests before dessert was finished. The combination of delicate pistachio flavor and rich chocolate coating creates an irresistible dessert experience.

Key Ingredients Guide

  • Raw Pistachios: Select bright green nuts for the most vivid color
  • Almond Flour: Adds subtle nutty depth
  • Fresh Eggs: Must be at true room temperature
  • European Butter: Warmed to flowing consistency
  • Fresh Orange: Zest enhances the pistachio

Step-by-Step Method

  1. Prepare Baking Pan: Grease a 9-inch springform pan and line with parchment paper.
  2. Mix Dry Components: Double-sift nut flours with cornstarch and salt.
  3. Infuse Sugar: Blend orange zest into sugar until aromatic.
  4. Whip Egg Mixture: Beat room temperature eggs with infused sugar until pale and thick.
  5. Prepare Butter: Warm butter to flowing consistency without fully melting.
  6. Combine Wet Elements: Slowly incorporate butter mixture into eggs.
  7. Add Dry Ingredients: Gently fold in sifted flour mixture.
  8. Bake Cake: Pour into pan and bake at 350°F until set.
  9. Cool Properly: Allow to cool fully before removing from pan.
  10. Finish with Ganache: Pour over cake and decorate with nuts.
A slice of chocolate cake with almonds on a plate. Pin
A slice of chocolate cake with almonds on a plate. | cuisinegenial.com

Through testing, proper butter temperature proved essential. Incorrect consistency results in uneven texture, while the right flowing state creates perfect crumb structure.

A slice of cake with chocolate and almonds on a plate. Pin
A slice of cake with chocolate and almonds on a plate. | cuisinegenial.com

Technical Details

The distinctive texture results from precise ingredient ratios and technique. Extended egg whipping creates structure while semi-melted butter provides richness without heaviness. This careful balance produces a refined crumb between classic cake and confection.

Seasonal Variations

This versatile cake adapts beautifully through the seasons. Winter holidays welcome sugared cranberries, spring calls for crystallized flowers, while summer brings fresh berries. The natural green interior particularly suits spring celebrations.

Storage and Planning

High moisture content from nuts and butter maintains freshness for several days. Prepare up to three days ahead and store chilled. Flavors continue developing, making this ideal for advance preparation. Return to room temperature before serving.

Professional Insights

  • Substitute clear plastic sheets if acetate unavailable
  • Brief freezing eases precise cutting
  • Add metallic accents for special events
  • Freeze individual portions up to one month
  • Pair with vanilla gelato for temperature contrast
A slice of chocolate cake with green pistachio nuts on top. Pin
A slice of chocolate cake with green pistachio nuts on top. | cuisinegenial.com

Closing Notes

This refined dessert proves exceptional results come from quality ingredients and proper technique rather than complexity. The striking appearance, sophisticated texture, and harmonious flavors create a memorable finale for any special occasion.

Recipe Tips & Questions

→ Can I change the proportion of nut flours?
Sure, just make sure they add up to 300g in total.
→ Why do the eggs need to be warm?
It helps the eggs mix smoothly into the batter.
→ What’s the best way to store the cake?
Keep it in the fridge for as long as five days. Let it sit at room temperature before serving.
→ Will acetate make a big difference?
It’s not a must, but it’ll give the ganache edges a cleaner look.
→ Is this recipe good for prepping ahead?
Yes, the cake holds up really well in the fridge for a few days.

Pistachio Cake with Chocolate

This irresistible gluten-free pistachio cake uses almond and pistachio flours, topped with a luxurious chocolate ganache.

Preparation
60 Mins
Cooking Time
45 Mins
From Start to Finish
105 Mins
Created by: Ferdaous

Dish Type: Desserts

Skill Level: Chef's Challenge

Origin: American

Makes: 12 Serves (1 9-inch cake)

Dietary Notes: Low in Carbs, Meat-Free, No Gluten

What You'll Need

→ Cake

01 220g (2 cups) pistachio flour
02 80g (¾ cup) almond flour
03 16g (2 tablespoons) cornstarch
04 ¾ teaspoon fine sea salt
05 250g (1¼ cups) white sugar
06 1 teaspoon zest from an orange
07 6 large eggs, warmed to room temperature
08 140g (10 tablespoons) unsalted butter
09 28g (2 tablespoons) extra virgin olive oil
10 ¾ teaspoon pistachio flavoring

→ Ganache

11 140g (5 oz) dark chocolate, 60-70% cocoa, chopped finely
12 28g (1 oz) milk chocolate, 30-35% cocoa, chopped finely
13 238g (1 cup) heavy cream

Let's Cook

01

Heat your oven to 350°F. Grease a 9-inch round cake pan and lay down parchment paper inside.

02

Combine pistachio flour, almond flour, cornstarch, and salt by sifting them together. Rub the orange zest into the sugar for flavor.

03

Beat the eggs until they're foamy, then mix in the orange-flavored sugar. Continue whipping for 7–10 minutes until the mixture is a pale and thick ribbon-like texture.

04

Slowly pour the softened butter and olive oil mix into the whipped eggs. Stir in the pistachio extract as well.

05

Gently fold the sifted dry mixture into the wet ingredients until just blended. Transfer to the cake pan and bake for 40-45 minutes.

06

Pour the heated cream onto the finely chopped chocolates. Let it rest before slowly stirring it until it’s completely smooth, then spread it across the cooled cake.

Cook's Notes

  1. Switch up the pistachio and almond flour amounts if needed.
  2. Eggs must be at warm room temperature.
  3. Store it in the fridge for up to five days.

Kitchen Essentials

  • 9-inch round cake pan
  • Whisk attachment on a stand mixer
  • Plastic acetate sheet
  • Parchment paper

Allergy Awareness

Always review ingredients for potential allergens and consult with a healthcare provider if you have specific dietary concerns.
  • Includes dairy ingredients
  • Contains eggs
  • Made with tree nuts (pistachios and almonds)

Nutritional Values (Per Serving)

These values are estimates and should be considered guidelines rather than precise measurements.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Protein: ~