This pistachio cake is dazzling, impressive and absolutely tasteful. With only 3 ingredients, flourless, sugarless and naturally gluten-free. It will drive you crazy as well as my family! The recipe is my own inspiration as I really like pistachios and this cream gave me the impetus for more sugarless creations in my kitchen.

When I first saw this pistachio cream, I went crazy with both the taste and the color. The fact that it is also with no added sugar  is a bonus for desserts delights without concerns about high blood sugar, without many regrets about dessert.In general, it is a very good solution for those who need to avoid sugar. That’s why I have many recipes in my plan to make with this pistachio cream. But also in general with the entire Premium range of Sisinni Spreads by Rito’s Food.

There are two secrets for successful recipe. 1) Use fresh free range eggs. The fresher they are, the better the meringue is made. 2) The pistachios should also be fresh and raw to keep that amazing color. I was lucky enough to have my husband order pistachios from a small Greek cultivating pistachios farm that he found on a facebook group and they were amazing.

In this recipe we only use the egg whites. With the egg yolks left over from this recipe, I suggest you make Pastry Cream (see recipe here) to use in Mille feuille / Napoleon (see recipe here), Tarts (see recipe here ) etc.


Yields12 ServingsDifficultyIntermediate

Prep Time15 minsCook Time30 minsTotal Time45 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 5 fresh egg whites, preferably free range
 50 g pistachios, preferably raw
For the decoration (optional):
 1 tbsp sunflower oil or canola oil
 25 g pistachios, preferably raw

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Coarsely chop the pistachios with a knife. You mustn’t do it in a food processor because pistachios shouldn’t be too fine chopped or powdery.

2

Separate the egg whites from the yolks. Put 4 egg whites in the bowl where you’ll beat them to make meringue and the 1 egg white put it in a bowl with the pistachio cream. Keep the yolks in an airtight container in the fridge and see Section “Tips” to get an idea what you can do with them.

3

Beat the 4 egg whites in the mixer, at low speed, but very well, so that they become a stiff meringue. It took me about 10 minutes with my own stand mixer.

4

Mix the one egg white with the pistachio cream.

5

Your meringue is ready when you turn upside down the bowl where it was beaten and it is firm. When your meringue is ready, pour the pistachio cream mixed with the egg white into the meringue little by little at a time. Mixing lightly with a spatula, each time, so that it does not lose its volume, but also becomes a well-mixed mixture.

6

At the end, add the pistachios and mix lightly with a spatula so that they go throughout the mixture.

7

Pour the mixture in a buttered pan or silicone pan with a diameter approx. 28cm/ 11” inches.

8

Place the pan in a larger pan that has water inside and bake (conventional) in the oven at 160°C/325°F for about 30 minutes. Make the toothpick test to see if it's baked. (see tips*)

9

When it is baked, take it out of the pan with the water and leave the cake on the kitchen counter to cool well before turning it over on a plate.

10

Melt the white chocolate couverture with the sunflower oil in a bain-marie and stir until the chocolate melts. Pour this mixture over your cake so that it covers the entire surface. Decorate the top with pistachios.

11

Then place it in the fridge for about 3 hours so that it cool well before serving.

Ingredients

 5 fresh egg whites, preferably free range
 50 g pistachios, preferably raw
For the decoration (optional):
 1 tbsp sunflower oil or canola oil
 25 g pistachios, preferably raw

Directions

1

Coarsely chop the pistachios with a knife. You mustn’t do it in a food processor because pistachios shouldn’t be too fine chopped or powdery.

2

Separate the egg whites from the yolks. Put 4 egg whites in the bowl where you’ll beat them to make meringue and the 1 egg white put it in a bowl with the pistachio cream. Keep the yolks in an airtight container in the fridge and see Section “Tips” to get an idea what you can do with them.

3

Beat the 4 egg whites in the mixer, at low speed, but very well, so that they become a stiff meringue. It took me about 10 minutes with my own stand mixer.

4

Mix the one egg white with the pistachio cream.

5

Your meringue is ready when you turn upside down the bowl where it was beaten and it is firm. When your meringue is ready, pour the pistachio cream mixed with the egg white into the meringue little by little at a time. Mixing lightly with a spatula, each time, so that it does not lose its volume, but also becomes a well-mixed mixture.

6

At the end, add the pistachios and mix lightly with a spatula so that they go throughout the mixture.

7

Pour the mixture in a buttered pan or silicone pan with a diameter approx. 28cm/ 11” inches.

8

Place the pan in a larger pan that has water inside and bake (conventional) in the oven at 160°C/325°F for about 30 minutes. Make the toothpick test to see if it's baked. (see tips*)

9

When it is baked, take it out of the pan with the water and leave the cake on the kitchen counter to cool well before turning it over on a plate.

10

Melt the white chocolate couverture with the sunflower oil in a bain-marie and stir until the chocolate melts. Pour this mixture over your cake so that it covers the entire surface. Decorate the top with pistachios.

11

Then place it in the fridge for about 3 hours so that it cool well before serving.

3-ingredients Gluten Free, Flourless & Sugarless Pistachio Cake
  • Sissini products by Rito’s Food can be found here (click to see the map).
  • I recommend raw pistachios because they have an amazing color. I was lucky enough to have my husband order pistachios from a small Greek cultivating pistachios farm that he found on a facebook group and they were amazing.
  • It is not necessary to have a chocolate covering for the decoration on top. It’s just as tasty without it. But the dessert with white chocolate topping is more impressive.
  • I kept the dessert in my fridge for about 5-6 days. I don’t know if it can be kept for more days because every time I made it we ate it within 3 days. This time we tried to keep it longer but again we couldn’t resist more than 6 days! 🙂
  • Baking time depends on the height/amount of dough in the pan/silicone mold and also on how strong is your oven. For example, my new oven is less powerful than the previous one. So adjust the time according to your oven and your pan.
  • The toothpick test: dip a clean toothpick or wood skewer into the center of the cake, if it comes out clean, without traces of dough, it means that your cake is baked. If it is not, leave it for another 5 minutes and repeat the same test. If the top surface of your cake has darkened a lot, but the toothpick is still wet when  comes out of the dough, then cover it with a piece of aluminum foil so that it doesn’t get another color and continue baking.

Good Luck and Bon Appétit!!!

Did you make this recipe?

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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