Best 2 Pistachio Cake Gluten Free Recipes
Are you looking for a delicious and gluten-free pistachio cake recipe? If so, you've come to the right place! In this article, we'll provide you with a variety of recipes that are sure to satisfy your sweet tooth. Whether you're looking for a simple and straightforward recipe or something more elaborate, we have you covered. So, grab your apron and let's get baking!
Check out the recipes below so you can choose the best recipe for yourself!
FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)
An Ed Halmagyi "Fast Ed" recipe. Flourless cake made using ground pistachios and almonds. Gluten-free as it contains no flours and gluten-free ingredients
Provided by Jubes
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Grease and line a 24 cm round cake tin.
- Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
- Press half the mixture into the base of the lined tin.
- Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
- Add the 2nd layer of cake mixture to the tin and press inches.
- Scatter the cake with the remaining pistachios.
- Bake for 35 minutes, until golden, then cool on a wire rack.
- Serve with honey and extra yoghurt.
PISTACHIO CAKE (GLUTEN-FREE)
A nice plain cake to serve with coffee. Gluten and lactose free. From a vegetarian cookbook- The Vegetarian Little Big Book FOr a hint on shelling pistachios- see http://news.google.com/newspapers?nid=1960&dat=20021211&id=NbstAAAAIBAJ&sjid=FooFAAAAIBAJ&pg=5554,2867999
Provided by Jubes
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oen to 350°F or 180°C.
- Well grease a 9 inch/ 23 cm springform round baking pan.
- Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
- Place the cleaned pistachios and sugar in a food processer and chop finely.
- Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
- In a seperate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the pistachio mixture.
- Spoon the batter into the prepared pan.
- bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
- Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.
Nutrition Facts : Calories 218.9, Fat 9.7, SaturatedFat 1.5, Cholesterol 63.5, Sodium 179, Carbohydrate 29.3, Fiber 2, Sugar 21.5, Protein 5.7
Tips:
- Use good quality pistachio nuts. The better the nuts, the tastier the cake will be.
- Grind the pistachios finely. This will help to distribute their flavor throughout the cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a springform pan, you can bake the cake in a regular 9-inch round pan. Just be sure to grease and flour the pan before adding the batter.
- This cake can be stored at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This pistachio cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful green color. The cake is also gluten-free, making it a great option for people with celiac disease or gluten intolerance.
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