Why You’ll Love This Recipe

Naturally Gluten-Free: No flour, making it a great option for those on a gluten-free diet.
Perfect Texture: A unique, velvety texture that’s denser than a sponge cake but lighter than a pound cake.
Elegant & Simple: A sophisticated dessert that requires minimal ingredients but looks stunning.
Versatile for Any Occasion: Great for holidays like Passover, St. Patrick’s Day, or Christmas, or even for an ordinary day when you want something special.
Rich in Pistachio Flavor: Pistachio flour and extract give this cake an intense pistachio flavor that’s hard to resist.

Ingredients

1 cup pistachio flour
½ cup almond flour
¾ cup sugar
4 large eggs
¼ cup unsalted butter, melted
¼ cup olive oil
1 teaspoon pistachio extract
1/8 teaspoon salt
1 cup dark chocolate (for ganache)
½ cup heavy cream
Slivered pistachios for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

2. Prepare the Cake Batter:

In a large bowl, whisk together pistachio flour, almond flour, sugar, and salt.
In a separate bowl, beat the eggs, then add the melted butter, olive oil, and pistachio extract. Combine the wet and dry ingredients and mix until smooth.

3. Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan before transferring to a wire rack.

4. Make the Ganache:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour it over the chopped dark chocolate and let it sit for 2 minutes.
Stir until smooth, then let it cool slightly.

5. Assemble:

Once the cake has cooled, pour the ganache over the top, spreading it to the edges.
Garnish with slivered pistachios for a decorative touch.

Servings and Timing

Total Time: 1 hour
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Servings: 8-10 servings

Variations

Add a Twist: Incorporate orange zest or rosewater into the cake batter for an aromatic variation.
Dairy-Free Option: Use dairy-free butter and cream for a dairy-free version.
Add Fruit: Top the cake with fresh raspberries or strawberries for a pop of color and flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Reheating: Serve at room temperature or gently warm the cake in the microwave for a few seconds before serving.

FAQs

Can I use a different nut flour?

Yes, you can substitute pistachio flour with another nut flour like hazelnut flour, but it will alter the flavor.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, or when it springs back to the touch.

Can I make this cake ahead of time?

Yes, the cake can be made ahead and stored in the fridge. Add the ganache just before serving.

Can I freeze this cake?

Yes, freeze the cooled cake without the ganache. Wrap it tightly in plastic wrap and foil for up to 2 months. Thaw before serving and add ganache when ready.

Can I use milk chocolate for the ganache?

Yes, you can use milk chocolate for a sweeter ganache, but dark chocolate adds a richer flavor.

Conclusion

Flourless Pistachio Cake with Chocolate Ganache is a delightful dessert that combines the deep flavors of pistachios with the smoothness of dark chocolate. This elegant and simple cake is naturally gluten-free and is perfect for any occasion. Whether it’s a holiday celebration or a regular dessert treat, this cake is sure to impress with its delicious flavor and unique texture.

Flourless Pistachio Cake with Chocolate Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 1 hour
Yield: 8-10 servings
Diet: Gluten Free

Print Recipe

Description

Flourless Pistachio Cake with Chocolate Ganache is a decadent, gluten-free dessert that combines the rich, nutty flavor of pistachios with silky dark chocolate ganache. Made with pistachio and almond flour, eggs, and olive oil, this cake has a delicate, velvety texture that’s perfect for any occasion. Topped with a luscious ganache and slivered pistachios, it’s a treat that’s both elegant and indulgent.

Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Prepare the Cake Batter:
In a large bowl, whisk together pistachio flour, almond flour, sugar, and salt. In a separate bowl, beat the eggs, then add the melted butter, olive oil, and pistachio extract. Combine the wet and dry ingredients and mix until smooth.
Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan before transferring to a wire rack.
Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the cream over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and let it cool slightly.
Assemble the Cake:
Once the cake has cooled, pour the ganache over the top, spreading it to the edges. Garnish with slivered pistachios for a decorative touch.

Notes

Add a Twist: Try incorporating orange zest or rosewater into the cake batter for a unique flavor.

Dairy-Free Option: Use dairy-free butter and cream to make this cake dairy-free.

Add Fruit: Fresh raspberries or strawberries make a perfect topping for added flavor and color.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert, Gluten-Free
Method: Baking
Cuisine: American