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Flourless Pistachio Cake

Flourless Pistachio Cake

Flourless cakes have a special, delicate texture that can’t be achieved with regular all-purpose white flour; they are also a great alternative for people who can’t tolerate wheat or gluten in general.

I like to take a recipe that I like, substitute some of the ingredients to make it gluten free, that makes the cake ever so slightly denser but adds so much flavour.

This recipe is adapted from one of my favourite cookbooks, Ayla Algar’s Classical Turkish Cooking, I usually only use ground pistachios but if you think this would give a strong pistachio flavour to the cake (and it does) then simply use a cup ground almonds or all-purpose flour.

This cake makes 8-10 servings, if you are making it for a small group of people, halve the recipe and bake it in 7 inch springform pan, the baking time will only be a few minutes shorter than the cake.

  • 1 cup pistachios
  • 1 cup ground almonds or pistachios (or all-purpose flour)
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 6 large eggs, separated
  • 1 cup sugar, divided
  • ¾ cup yogurt
  • ½ cup extra-virgin olive oil

Preheat the oven to 300F and toast the pistachios for about 15 minutes, transfer to a tea towel and rub as much skin as possible, let them cool and grind in a food processor or coffee grinder until finely ground.

Preheat the oven to 350F; line a 10 inch springform with parchment paper on the bottom and sides.

Mix the ground nuts, baking soda, baking powder and salt, set aside. Beat the egg whites to soft peaks, gradually add half a cup of sugar and beat to firm peaks.

Meanwhile, beat the egg yolks with the other half cup of sugar until the mixture looks pale and thick, mix in the yogurt and the olive oil.

Add the dry nut mixture to the wet ingredients, mix to combine, fold in half the egg with a large whisk working as quickly as you can, then using a spatula gently mix in the rest of the egg whites and pour the batter into the prepared springform pan.

Bake for 50-55 minutes until a skewer inserted in the middle of the cake comes out clean. Serve the cake while still warm with thick honey sweetened yogurt or whipped cream and or fresh fruit.

Flourless Pistachio Cake


12 comments to Flourless Pistachio Cake

  • CC11

    I actually prefer the denser texture of a flourless cake.
    Yours looks wonderful :)

  • What an innovative recipe. This would be great for the upcoming Jewish Pesach holiday! Thanks for sharing.
    – Rivki @ Kosher Cooking for Ordinary People and Healthy Eating for Ordinary People

  • LindenTea

    Thank you for the visit and comment Rivki, I was thinking of adapting this to make it kosher for Pesach by omitting the leavening and hoping that egg whites will be enough to make it rise. :) Most of my (well my mom’s really) Passover cakes have some matzoh meal or matzoh cake flour in it, a flourless version would especially be nice for those who can’t have regular wheat matzoh.

  • This really does look so delicate Megi. How fabulous with the yogurt. Mmmm….

  • Leah Levi

    Dear Megi,

    I absolutely adore pistachios, I would love to know how the cake turns out without the baking powder and the baking soda.

    My sister and her family will be spending Passover with us. While I won’t be hosting a Seder (my Mom and mother in law will), I would love make good food and delicious desserts. Do you have cookie recipes for Passover? And when are you going to start posting your Passover recipes, I looked if there was a special section on your site but could not find it.

    Thank you so much for your help and encouraging words in your e-mail, they mean a lot.


  • Sevgili Megi, denediğim bütün tariflerin gibi çok lezzetli olduğundan eminim. Fıstık alır almaz hemen deneyeceğim. Ellerine sağlık arkadaşım:)

  • LindenTea

    Dear Leah, thank you for you comment, I am planning to start posting Passover recipes as soon as I can though I am afraid it won’t be the usual Gefilte fish, matzoh ball soup kind, more like Sephardic mina de carne (meat and matzoh pie), meat and quinoa stuffed swiss chard or albondigas de prasa (leek fritters).

    As for the cookies, I am planning on posting almond crescents which are made with almonds, mastic gum, sugar and egg whites, similar to macaroons but looks a little more sophisticated.

    I will be creating a separate category for Passover recipes to make it easily accessible. I will e-mail you as soon as it’s done.

    Thank you so much for your interest and comments.


  • Ah, Megi,…another great recipe to try. You have some amazing gluten-free cakes. I love this variation…looks os beautiful with a bit of whipped cream and the green ground pistachios. So pretty. I am seriously impressed with your talent for making gluten-free cakes look extraordinary!
    Have a great day!…Glad I stopped by:)

  • oooh, this looks so good! I’ve been seeking our more and more gluten free foods and I like this not having to create a mix if different flours. So different!

  • This looks fabulous! I can’t wait to try it…I love pistachios, too!

  • That is a gorgeous cake and I love pistachios! This is a must make.

  • This is looking absolutely delightful. Very nicely made and presented. First time at ur space and quite a lot to learn…thnks !

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