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.