My family loves pistachios. There is never a bad time for pistachios in our house. At some point, it occurred to me that pistachios would be amazing in cake.

And I was right.

Perfectly delicious as a cake, cupcakes or mini cupcakes with just a dollop of frosting.

 

 

 

Pistachio Layer Cake
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Servings Prep Time
15-20 servings 20 minutes
Cook Time
25-30 minutes
Servings Prep Time
15-20 servings 20 minutes
Cook Time
25-30 minutes
Pistachio Layer Cake
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
15-20 servings 20 minutes
Cook Time
25-30 minutes
Servings Prep Time
15-20 servings 20 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350°. Spray three 9" round cake pans with cooking spray, line with parchment paper, then spray paper with cooking spray.
  2. Measure out 1 cup of shelled pistachios into a food processor. Pulse until pistachios are finely ground. Set aside.
  3. Roughly chop the second cup of shelled pistachios. Set aside.
  4. Zest and juice the two lemons. Set aside.
  5. In a stand mixer or a large bowl, on medium, mix eggs, granulated sugar, and olive oil until creamy and light in color.
  6. Add vanilla extract and blend until incorporated.
  7. In a separate bowl, measure out all-purpose, gluten free flour mix, xanthan gum (if not in mix), ground pistachios, baking powder, baking soda, salt, cinnamon and nutmeg and lemon zest. Whisk until well incorporated.
  8. With mixer on low, add the mixed dry ingredients, 1/2 cup at at time to the bowl, alternating with the lemon juice and mixing until each addition is incorporated.
  9. When all the dry ingredients have been incorporated, take bowl off mixer and add the roughly chopped pistachios to the bowl. Fold in to the batter until completely incorporated.
  10. Divide batter equally into prepared pans and bake in a 350° oven until the cake is golden brown, the edges have pulled away from the pan and a tester inserted into the center comes out clean.
  11. Place pans on a cooling rack and allow to cool for ten minutes. After ten minutes, invert pans on cooling rack to remove cake. Remove parchment from the cakes and allow to cool completely.
  12. Once completely cooled, if necessary, level out the top of the cake layers. Place one layer on serving plate and lightly frost with whip cream. Place second layer on top of frosted layer and frost the top of the second layer. Sprinkle with more chopped pistachios if desired.
  13. Wrap lightly with plastic wrap and refrigerate until needed.
Recipe Notes

To make mini cupcakes, scoop 1 tablespoon of batter into a paper lined cupcake/muffin pan. Bake 8-12 minutes or until tester inserted into the center of a cupcake comes out clean.

For regular size cupcakes, fill paper line cupcake pan 3/4 of the way full. Bake 12-18 minutes or until a tester inserted into the center of a cupcake comes out clean.

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3 Comments

  1. In your Gluten Free Pistachio Cake recipe, the recipe instructs you to zest and juice two lemons. Please tell me when to use the zest & juice, there is no mention of these two items in directions.

    Thank you, Marie

    1. Renee Lumbreras

      Hi Marie,
      Thank you for catching that error. I have corrected the recipe to show where to add the lemon zest and juice. Please add the zest to the dry ingredients and whisk to combine. When adding the dry ingredients to the wet, alternate with the lemon zest.

      Thanks again!

      1. Marie Ah Fong

        Thank you!

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