Description
Irresistible flourless pistachio cake celebrates Mediterranean flavors with rich ground pistachios and silky chocolate ganache. Elegant dessert delivers nutty complexity and luxurious chocolate finish you cannot resist.
Ingredients
Scale
Main Ingredients:
- 6 large eggs, at warm room temperature
- 10 tablespoons (140 g / 4.9 ounces) unsalted butter, cut into cubes
- 1 ¼ cups (250 g) granulated sugar
Nut Flours and Dry Ingredients:
- 2 cups (220 g / 7.8 ounces) pistachio flour
- ¾ cup (80 g / 2.8 ounces) almond flour
- 2 tablespoons (16 g / 0.6 ounces) cornstarch
- ¾ teaspoon fine sea salt
Flavor Enhancers and Oils:
- 1 teaspoon orange zest, very finely grated
- 2 tablespoons (28 g / 1 ounce) extra virgin olive oil
- ¾ teaspoon pistachio extract
Ganache Topping Ingredients:
- 5 ounces (140 g) 60-70% dark chocolate, finely chopped
- 1 ounce (28 g) 30-35% milk chocolate, finely chopped
- 1 cup (238 g / 8.4 ounces) heavy cream
Instructions
- Meticulously grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly butter the surface to prevent sticking.
- Sift pistachio flour, almond flour, cornstarch, and salt into a mixing bowl, ensuring a uniform, lump-free dry ingredient mixture.
- Massage orange zest into granulated sugar, releasing aromatic oils and creating a fragrant sugar base.
- Whip eggs in a stand mixer, starting at medium speed until frothy. Gradually incorporate the orange-infused sugar, then increase speed to high.
- Continue whipping for 7-10 minutes, transforming the mixture into a pale, voluminous foam that creates distinct ribbons when the whisk is lifted.
- Gently soften butter in the microwave using short intervals, ensuring it remains soft but not melted. Incorporate olive oil for added moisture and richness.
- Carefully introduce the butter-oil mixture into the whipped eggs on low speed, maintaining the delicate air bubbles.
- Delicately fold in pistachio extract and sifted flour mixture, using gentle strokes to preserve the cake’s airy texture.
- Transfer batter to the prepared pan, spreading evenly to create a smooth surface.
- Bake in a preheated 350°F (175°C) oven for 40-45 minutes, checking doneness with a toothpick that should emerge clean.
- Allow cake to cool completely in the pan, then remove and level the top if necessary.
- Create ganache by placing chopped chocolates in a heat-proof bowl.
- Heat cream until it steams, then pour over chocolate. Let sit briefly, then stir from the center outwards until achieving a glossy, smooth consistency.
- Generously coat the cooled cake with ganache, allowing it to cascade down the sides.
- Let the ganache set at room temperature, then refrigerate for 2-3 hours to achieve a perfect, glossy finish.
- Optional: Use an acetate strip for a professional, clean-edged presentation while the ganache sets.
Notes
- Precisely measure all ingredients for consistent texture and flavor balance in this delicate flourless cake.
- Whipping eggs thoroughly creates a light, airy structure crucial for the cake’s delicate crumb and height.
- Use room temperature ingredients, especially eggs, to ensure smooth mixing and optimal cake volume.
- Orange zest and pistachio extract provide subtle, sophisticated flavor complexity that elevates the dessert.
- Gentle folding techniques prevent deflating the egg mixture, maintaining the cake’s delicate air pockets.
- Cooling and setting times are critical for achieving the perfect ganache finish and cake consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 396
- Sugar: 31 g
- Sodium: 82 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 123 mg