If you’re looking for a soft, fluffy cake that’s easy to make and doesn’t need wheat flour, butter, or oil, this pistachio cake is perfect for you. It’s made using just three simple ingredients, yet it turns out moist and full of nutty flavour. The best part? It’s so light and delicious that no one will even notice it’s flourless!
Let’s get into how you can make this soft pistachio cake at home.
Ingredients
To make this cake, you only need three things:
- 4 large eggs (straight from the fridge, about 213 grams without shells)
- 7/8 cup (173 grams) granulated white sugar
- 3 1/2 cups (343 grams) fine pistachio flour
That’s it! No wheat flour, no oil, and no butter. Yet the cake comes out soft, fluffy, and so tasty.
How to Prepare the Cake
Step 1: Prepare the Cake Pan
Preheat your oven to 350°F (177°C). Use an 8-inch round springform pan. Grease it well, then line both the bottom and the sides with parchment paper. This step is important because even if your pan is non-stick, this cake tends to stick.
Step 2: Beat Eggs and Sugar
In a large mixing bowl, add your cold eggs and sugar. Beat them on the highest speed using an electric mixer for around 10 minutes. The mixture should become very thick, pale yellow, and increase in volume. It should look almost like soft peaks that hold their shape slightly when you lift the beater.
Step 3: Fold in the Pistachio Flour
Use a spatula to gently fold in the pistachio flour in three parts. Be careful not to mix too hard, or the egg mixture will lose its fluffiness. When done, the batter should look airy and smooth, still resembling egg batter but with all the flour mixed in.
Step 4: Bake the Cake
Pour the batter into the cake pan. Smooth the top gently with your spatula. Bake for 35 to 45 minutes. The top should be a light brown colour and slightly firm to touch. Let the cake cool in the pan for at least one hour before removing it.
Step 5: Serve and Enjoy
For the best texture and taste, let the cake cool completely—it’s even better the next day. If you want, you can dust some powdered sugar on top before serving. When cutting the cake, use a sharp knife and go slow, since the surface is delicate and can crack.
Storing the Cake
You can leave the cake at room temperature for 1–2 days. If you want to keep it longer, store it in the fridge or freezer.
This 3-ingredient pistachio cake is not only easy to make but also super light, soft, and full of nutty goodness. You don’t need any flour, oil, or butter—just eggs, sugar, and pistachio flour. It’s a great recipe for those who want a healthier cake or are avoiding gluten. Perfect for tea time or dessert, and fancy enough to serve to guests too. Once you try this, you’ll want to make it again and again!
FAQs
Can I replace pistachio flour with almond flour?
Yes, almond flour can be used instead of pistachio flour, but the flavour will change. Almond flour has a milder taste, while pistachio flour gives a stronger nutty flavour.
Is this pistachio cake gluten-free?
Yes, the cake is 100% gluten-free since it does not use any wheat flour or other gluten-based ingredients.
Why did my cake turn out flat or dense?
If the cake is dense or flat, it’s likely because the eggs and sugar weren’t whipped long enough or the batter was overmixed while adding the flour. Be gentle while folding in the pistachio flour.
Can I make this cake in a regular pan instead of a springform pan?
Yes, but make sure to line the pan very well with parchment paper. This cake is delicate and can stick easily, so the parchment paper helps in easy removal.
How long can I store this pistachio cake?
You can store it at room temperature for 1–2 days in an airtight container. For longer storage, keep it in the refrigerator or freeze individual slices.
