Description
A moist and flavorful flourless cake made with ground pistachios and fresh lemon, perfect for gluten-free diets.
Ingredients
- 2 cups shelled pistachios
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 lemons, zest and juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a food processor, pulse pistachios until finely ground but not pasty. Set aside.
- In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in melted butter, lemon zest, lemon juice, vanilla, and ground pistachios.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg whites into pistachio mixture in three additions until fully incorporated.
- Pour batter into prepared pan and smooth top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then remove sides and cool completely on a wire rack.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American