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Pistachio Cake (Gluten-Free)

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“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”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oen to 350°F or 180°C.
  2. Well grease a 9 inch/ 23 cm springform round baking pan.
  3. 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'.
  4. Place the cleaned pistachios and sugar in a food processer and chop finely.
  5. 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.
  6. In a seperate bowl, beat the egg whites until stiff peaks form.
  7. Fold the egg whites into the pistachio mixture.
  8. Spoon the batter into the prepared pan.
  9. 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.
  10. Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.

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