Flourless Pistachio Cake
A delightful flourless cake that melts in your mouth with rich, nutty flavors and a hint of sweetness, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups pistachios, finely ground into a meal Ensure pistachios are fresh for the best taste.
- 0.5 cups sugar Adds sweetness.
- 0.25 teaspoon salt Enhances flavors.
- 0.5 teaspoon baking powder For a light lift.
- 4 large eggs Provide structure and richness.
- 0.5 cups butter, melted Ensure it’s melted until perfectly smooth.
- 1 teaspoon vanilla extract For warmth and depth.
- 0.25 cups milk Yields a moist crumb.
- to taste Powdered sugar for dusting (optional) Adds an elegant finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining it with parchment paper.
- In a mixing bowl, combine the ground pistachio meal, sugar, salt, and baking powder.
- In another bowl, whisk together the eggs, melted butter, vanilla extract, and milk until smooth.
- Gradually pour the wet mixture into the dry ingredients, mixing until the batter is lump-free.
Baking
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before lifting it out and removing the parchment paper.
- Dust with powdered sugar if desired, and serve.
Notes
For an enhanced flavor, consider adding a pinch of cardamom or a splash of almond extract. Refrigerate for up to five days. Freeze individual slices for longer storage.