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Pistachio Cake


Let me tell you how insanely in-love I am with pistachios nuts. It didn’t start out that way, mind you. I thought to myself the other day, what if I didn’t realize that deep and tender adoration for the said nuts? Perhaps, this cake might have never been…

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Pistachio Cake 1 Picture


  • Serves: 8-inch cake
  • Ingredients
  • 190 grams (2/3 cup) pistachio paste*
  • 35 grams (2 tbsp) honey
  • 6 egg whites
  • 280 grams (1 3/4 cups) confectioners' sugar
  • 110 grams (1 1/4 cups) blanched almond flour
  • 75 grams (1/2 cup) pistachio oil
  • 55 grams (1/4 cup) heavy cream
  • 160 grams (1 cup) all-purpose flour
  • 6 grams (1 1/2 tsp) baking powder
  • 6 grams (1 1/2 tsp) kosher salt
  • Pam or other nonstick cooking spray
  • 95 grams (1/3 cup) raw shelled pistachios, ground


Adapted from


Step 1

Preheat the oven to 350F.
Combine the pistachio paste and honey in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 2 to 3 minutes, until the mixture turns into a sticky green paste. Scrape down the side of the bowl with a spatula.
On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated. Stop the mixer and scrape down the side of the bowl after every 2 to 3 egg whites. Once all the egg whites have been incorporated, you will have a green "soup" in your mixing bowl.
Add the confectioners' sugar and almond flour and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens. Stop the mixer and scrape down the side of the bowl.
Stream in the pistachio oil, followed by the heavy cream while paddling on low speed. Mix for 1 minute. Stop the mixer and scrape down the sides again.
Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is super-smooth and viscous.
Spray an 8-inch round pan with nonstick cooking spray and line the bottom with parchment paper cut out to fit the bottom of the pan.
Using a spatula, spread the pour and spread the cake batter in an even layer in the pan. Bake for 30 - 35 minutes, checking for doneness at the 25- to 30-minute mark.
To check for doneness, gently poke the edge of the cake with your finger: the cake should bounce back (like a sponge cake), and it should be golden brown on the sides and pulling away from the sides of the pan ever so slightly. Leave the cake in the oven for an extra 1 minute or 2 minutes if it doesn't pass these tests.
Take the cake out of the oven and cool in the pan for 15 minutes. Invert cake to a wire rack and remove the parchment paper at the bottom. Turn right side up on the rack and continue cooling.
Put the pistachio in a food processor or spice grinder and whirl until the nuts are coarsely ground. Garnish the cooled cake with the pistachio meal.
The cake can be stored in the refrigerator or at room temperature, wrapped in plastic, for up to 5 days.

*pistachio paste can be found at specialty stores or online sellers. You can also make your own pistachio paste with successful results. My pal, Jean, from Lemons and Anchovies blog has a wonderful recipe.

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