Pistachio Cake (Gluten-Free) – a delicious recipe with pistachios, sugar, eggs, lemon zest, cornstarch, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oen to 350u00b0F or 180u00b0C.
2
Well grease a 9 inch/ 23 cm springform round baking pan.
3
Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
4
Place the cleaned pistachios and sugar in a food processer and chop finely.
5
Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
6
In a seperate bowl, beat the egg whites until stiff peaks form.
7
Fold the egg whites into the pistachio mixture.
8
Spoon the batter into the prepared pan.
9
bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
10
Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.
343
kcal
Calories
8
g
Fat
61
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups pistachios, weighed without shells (225 grams), 1 cup sugar, 3 large eggs, separated, 2 teaspoons gratted lemon zest, and more.
Yes, Pistachio Cake (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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