Indulge in the zesty delight of a Flourless Lemon Pistachio Cake. This cake is a perfect combination of bright citrus flavors and the rich, nutty essence of pistachios. Not only is it a stunning dessert that's gluten-free, but it also showcases a unique flavor pairing that will impress your guests and satisfy your sweet cravings.
Ingredients
Scale:
1 cup unsalted pistachios, shelled and finely ground
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar for dusting
Fresh lemon slices or edible flowers for garnish
Chopped pistachios for an extra crunch
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with non-stick spray or butter and line the bottom with parchment paper to ensure easy removal later.
In a medium bowl, combine the ground pistachios, sugar, baking powder, and salt. Mix well until thoroughly combined.
In a separate large mixing bowl, whisk together the eggs until frothy, about 2 minutes. Then, add the fresh lemon juice, lemon zest, and vanilla extract, mixing until combined.
Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and garnish with lemon slices or edible flowers, if desired.
