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Flourless Pistachio Ganache Cake

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A naturally gluten-free, vibrant green flourless pistachio cake made with pistachio and almond flours, eggs, butter, and olive oil, topped with a silky dark chocolate ganache and slivered pistachios.

Ingredients

Scale
  • 2 cups / 220 g pistachio flour
  • ¾ cup / 80 g almond flour
  • 2 tablespoons / 16 g cornstarch
  • ¾ teaspoon fine sea salt
  • 1¼ cups / 250 g granulated sugar
  • 1 teaspoon orange zest, very finely grated
  • 6 large eggs, at warm room temperature
  • 10 tablespoons / 140 g unsalted butter, cut into cubes
  • 2 tablespoons / 28 g extra virgin olive oil
  • ¾ teaspoon pistachio extract
  • 5 oz / 140 g 60–70% dark chocolate, finely chopped
  • 1 oz / 28 g 30–35% milk chocolate, finely chopped
  • 1 cup / 238 g heavy cream
  • Slivered pistachios, for garnish

Instructions

  1. Preheat oven to 350 °F (175 °C). Butter and line the bottom of a 9″ round cake pan (ideally with removable bottom) with parchment; lightly butter parchment.
  2. Sift together pistachio flour, almond flour, cornstarch, and salt into a bowl; set aside.
  3. Rub orange zest into granulated sugar until fragrant.
  4. In a stand mixer fitted with whisk, whip eggs on medium until frothy. Add orange-zest sugar and increase speed to high; whip 7–10 minutes until very pale and ribboning.
  5. Microwave cubed butter at 50% power in 10 s bursts, stirring between, until just fluid but not separated. Stir in olive oil.
  6. With mixer on low, drizzle in butter–oil mixture in spoonfuls until incorporated; add pistachio extract.
  7. Fold in sifted nut flours until just combined; scrape bowl sides.
  8. Pour batter into prepared pan. Bake 40–45 minutes until set and toothpick comes out clean. Cool in pan on rack.
  9. Run a knife around cake edge, remove pan sides (or invert to unmold). Level top if needed.
  10. For ganache: place chopped chocolates in bowl. Heat cream until steaming; pour over chocolate. Let sit 30 s, then whisk until smooth.
  11. If using acetate wrap, secure around cake and pour warm ganache over top; otherwise, let ganache cool to spreadable consistency and spread on cake. Sprinkle slivered pistachios.
  12. Let ganache set in refrigerator 2–3 hours or overnight. Slice with hot, oiled knife and serve at room temperature.

Notes

  • You can adjust nut-flour ratio—use 50/50 pistachio to almond or all one type—keeping total at 300 g.
  • If you lack pistachio extract, substitute with 1 tsp vanilla + ½ tsp almond extract.
  • For a “naked” cake, skip ganache and brush top with orange simple syrup or dust with powdered sugar.

Nutrition

Keywords: Flourless Pistachio Cake, Chocolate Ganache, Gluten Free, Pistachio Flour, Almond Flour

Find it online: https://zesticook.com/flourless-pistachio-ganache-cake/