Flourless Pistachio Cake

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 340°F (170°C). Line the base of an 8-inch (20 cm) round cake pan with parchment and lightly grease the base and sides.
2. If using whole peeled pistachios, pulse them in a food processor until finely ground, taking care not to turn them into paste.
3. Beat the egg yolks with 1/2 cup (100 g) sugar on high speed for 3-4 minutes until thick, pale and fluffy. Beat in the oil, vanilla and lemon zest.
4. Fold the ground pistachios into the yolk mixture until fully combined.
5. Beat the egg whites with a pinch of salt on medium speed until soft and foamy, then gradually add the remaining 2 tablespoons of sugar and beat to stiff peaks.
6. Fold the whites into the pistachio mixture in three additions, gently, stopping as soon as the batter is uniform.
7. Pour the batter into the pan, smooth the top and scatter chopped pistachios over it.
8. Bake for 30 minutes, until golden on top and a toothpick inserted in the centre comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes, then loosen the edges with a knife, unmould and cool completely on a wire rack.

Summarized from The Cooking Foodie's video. Watch it for the details.

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