I’m not sure if it’s just me but I feel like I’ve been seeing pistachio cake everywhere! I personally never had it before so I decided to make it at home to see what the fuss was about. A lot of recipes out there use pistachio pudding or a vanilla cake mix with green food coloring; that’s not a true pistachio cake! I did find one; however, that uses actual pistachios and is gluten free…my first gluten-free post!
Pistachio cake with meyer lemon glaze
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Amount Per Serving
Calories from Fat 195
% Daily Value *
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Total Carbohydrates 55g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 1/2 cups shelled pistachios, roasted and salted (6 1/3 oz)
- 2 tbsp powdered sugar
- 1 tsp baking powder
- 4 eggs at room temperature, separated
- zest from one orange
- 1/2 cup granulated sugar, divided
- 1/4 tsp cream of tartar
Meyer lemon glaze
- 3 tbsp butter, melted
- juice of one meyer lemon
- 3/4 cup granulated sugar
- Prepare and bake pistachio cake.
- While the cake is cooling, make your glaze. Whisk together the melted butter, lemon juice, and powdered sugar until the mixture comes together. If the glaze is too thick, add more lemon juice, if too runny add more powdered sugar. If the glaze separates, heat in the microwave for 10 seconds and whisk once more.
- Top the pistachio cake with the lemon juice and garnish with chopped pistachios.
Adapted from Sugarhero
Adapted from Sugarhero
Cherry on my Sundae http://cherryonmysundae.com/
For cake recipe visit Sugarhero
**Helpful tips and common mistakes
When I first read over this recipe, I was skeptical. The base of the cake is simply pistachios! But when you think about, grinding the pistachios is basically making pistachio flour so it makes sense.
After you combine the pistachio mix with the yolks, baking powder, sugar, and orange zest, you will have a very thick batter. And when I say thick, I mean THICK!
When you are whipping the egg whites, you are essentially making a meringue. You know when you have reached the right point when you lift the whisk out of the egg whites and peaks stand up on their own. The mixture will look like shaving cream, glossy, fluffy and smooth.
Now the first quarter of the egg whites that are incorporated into the pistachio mix has to be stirred in. Why? Because the pistachio mix is so thick it’s impossible to fold in the egg whites. You need to loosen up the mixture before you can begin folding. When you do fold in the remaining egg whites, do so carefully so not to deflate them.
Pardon my poor lighting, I was preparing this cake in the wee hours of the night. I chose to cook my cake in a 9 inch loaf pan because my springform pan is too large.
My my the cake rose all the way to the top! Unfortunately, similar to souffles, the bread does sink as it cools.
I enjoy the cake by itself, but for that extra little oomph, the meyer lemon glaze is perfect.
This cake reminds me of a souffle. The texture is extremely light and airy from the egg whites. The cake itself is the perfect amount of sweetness and the lemon glaze adds a little tart. All in all, very much pleased with the outcome! You can be creative in the toppings and do a blackberry sauce, an apple compote, or just serve as is.