Flourless Lemon Pistachio Cake Recipe
This Flourless Lemon Pistachio Cake combines pistachios, lemon zest, eggs, honey, and olive oil into a moist gluten-free dessert with bright flavor.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Food processor
- Rubber spatula
- Microplane or zester
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 2 cups shelled unsalted pistachios
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup honey
- 1/4 cup olive oil or melted butter
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
- Chopped pistachios for garnish
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
Step 2: Grind the Pistachios
- Place the pistachios in a food processor and pulse until they resemble coarse almond flour. Be careful not to over-process or they may turn into nut butter.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together the eggs, sugar, honey, olive oil, vanilla extract, lemon zest, and lemon juice until smooth and slightly frothy.
Step 4: Combine the Dry Ingredients
- In a separate bowl, stir together the ground pistachios, baking powder, and salt.
Step 5: Create the Batter
- Fold the dry mixture into the wet ingredients using a spatula. Mix gently until everything is evenly combined.
Step 6: Pour and Smooth
- Pour the batter into the prepared pan and smooth the top. The batter will be thicker than traditional cake batter.
Step 7: Bake the Cake
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden. A toothpick inserted should come out mostly clean.
Step 8: Cool Completely
- Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan. Transfer to a rack and let it cool completely.
Step 9: Garnish and Serve
- Dust the top with powdered sugar and sprinkle with chopped pistachios. Slice and serve.
Notes
- Use fresh lemons for the brightest flavor
- Do not over-process the pistachios
- Allow the cake to cool fully before slicing
- A springform pan makes removal much easier