Pistachio Cake Recipe

This Pistachio Cake recipe is an easy to follow cake recipe that will leave you with a perfectly moist beautiful pistachio colored cake that you will be obsessed with.

This moist and tender Pistachio Cake is addictive. The slightly sweet cake can be enjoyed as a dessert or is simple enough for a breakfast or brunch. 

Why Make this Pistachio Cake

There are many reasons for you to make this recipe. First, you wouldn’t believe it, but this cake can actually be good for you. Hear us out, pistachios actually are a treasure trove of goodness.

Pistachios are very high in fiber, which means that by eating this cake you are kicking up your prebiotic game and promoting good gut health. What other cake is going to offer you things like lowering blood pressure and cholesterol? We can answer this for you, none.

Besides being good for you, pistachios give this cake a subtle green hue. The nutty cake is naturally gluten free using pistachio and almond flours as the base. The almond flour and vanilla are perfect compliments to the pistachios. 

The cake stays airy and light because egg whites are beaten until thick and folded into the batter. The egg whites give it the perfect texture similar to an angel food cake.  

Our Tips for Making this Yummy Pistachio Cake

You must find Pistachio Flour. The most important ingredient in the recipe is something you can’t buy and need to make – pistachio flour. To get 2 cups of pistachio flour for the recipe, you will need to blend about 2 ½ to 2 ¾ cups of raw pistachios. Blend them finely then measure what you need. It’s important to use a food processor to blend the pistachios finely. The mixture will resemble a slightly course meal. Using whole premium pistachios will give the best and most green color. 

The almond flour in this recipe gives the cake a little more heft. It is something we buy already made because it is milled very fine. 

Get yourself a Springform pan. The best way of baking this cake is in a springform pan. The egg whites will give this cake a lot of height and a springform pan is higher than most. If you use another pan it has a chance of spilling over and cooking unevenly. Try THIS ONE

Once you’ve tried this dessert, check out some of our other simple cakes to quench any sweet tooth. 

Pistachio Cake

Recipe by Abuelas Cuban CounterCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 4 egg yolks

• 6 egg whites

• 1 cup granulated sugar, divided

• 1/2 cup almond milk

• 1 tablespoon of vanilla 

• 1/3 cup of olive oil or avocado oil

• 2 cups of very fine pistachio flour (* see note above)

• 1 cup of very fine almond flour 

• ¼ teaspoon of fine sea salt 

• ½ tablespoon of baking powder

• Garnish: powdered sugar and whole and crushed pistachios

Directions

• Preheat the oven to 350 degrees. Line a 9-inch round springform pan with parchment paper and nonstick spray.
• In a medium glass bowl beat the egg whites with a handheld mixer. When they begin to froth, slowly add 1/4 cup of sugar to them and continue to beat them until they have doubled in size and stiff peaks have formed. Set the beaten egg whites aside.
• In a large bowl beat the egg yolks with the remaining sugar (3/4 cup). Beat them for 2 minutes until they become pale yellow. Add the vanilla, pinch of salt, milk and the oil. Beat until everything is completely incorporated.
• Add the almond flour and the pistachio flour. Mix together until the flour is integrated.
• Fold in half of the beaten egg whites into the mixture then fold in the remaining egg whites.  Remember not to over mix the egg whites. You want to fold them in and still see streaks in the mixture. 
• Pour the mixture into the pan and slightly tap it on the table to remove any air bubbles. 
• Bake for 35-40 minutes. Once 35 minutes has passed, insert a toothpick in the center of the cake. If the toothpick comes out clean, it’s ready. If it still has some batter it may just need 5-7 minutes more. 
• Remove from the oven and place over a wire rack. Allow it to cool completely then release and remove the side of the springform pan. Garnish with a light dusting of powdered sugar and several pistachios.