Description
A moist and flavorful flourless cake made with ground pistachios and fresh lemon, perfect for gluten-free diets.
Ingredients
- 1 1/2 cups shelled pistachios
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a food processor, pulse pistachios and 1/4 cup sugar until finely ground.
- In a large bowl, whisk egg yolks with remaining 1/4 cup sugar until pale. Stir in melted butter, lemon juice, zest, vanilla, and salt. Add ground pistachio mixture and mix well.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into pistachio batter.
- Pour batter into prepared pan and smooth top. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American