Five Ingredient Flourless Pistachio Cake Recipe

This deliciously rich five ingredient flourless pistachio cake recipe is packed full of pistachio and white chocolate goodness.

Made with butter, white chocolate, pistachios and eggs, my five ingredient flourless pistachio cake makes for a decadent dessert. In fact, the cake itself has two kinds of pistachio product: pure ground pistachios, and silky smooth, sweet pistachio cream spread. It's safe to say that this pistachio cake packs a genuinely bold pistachio flavour.

The vibrant green pistachios give this flourless cake a wonderful colour as well as annutty flavour. The colour also depends on the pistachio products you're using, and the cultivar of pistachio nut they use in turn – some pistachio varieties are brighter green than others.

For the pistachio cream in particular, I used one that's 30% pistachios, and I recommend you use one with at least this percentage for the best flavour (and colour).

The pistachio cream and white chocolate are already quite sweet, so I don't add any extra sugar to my flourless pistachio cake recipe. The resulting cake is perfectly balanced in flavour and sweetness, allowing the pistachios to really shine.

Because there's no flour involved, this could also be counted as a gluten-free pistachio cake. However, this depends on the brand of pistachio cream you're using, so double-check if it's gluten-free friendly or not if this is an issue.

For an even more luxurious treat, I spread even more pistachio cream on top of the cake and sprinkle on some whole pistachio nuts for crunch. This is totally optional though, and a dusting of icing sugar will also do.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients for Cake:

150g unsalted butter
100g white chocolate
6 eggs, separated
100g ground pistachios
400g pistachio cream

Ingredients for Topping:

100g pistachio cream
100g whole pistachios

Method:

1. Preheat the oven to 180°C and line and grease a 9" springform tin with a little vegetable oil and nonstick baking paper.

2. Melt the butter and sugar together in a heat-proof bowl that's placed over a pan of simmering water, taking care that the bottom of the bowl doesn't touch the water. Stir to mix well and set aside to cool a little. The butter and white chocolate might separate, but that's fine.

3. In a large bowl, whisk the egg whites until they form stiff peaks.

4. Stir the egg yolks and ground pistachios into the now-cooled chocolate and butter mixture, followed by the pistachio cream.

5. Take a couple of big spoonfuls of the egg white out of the big bowl and stir into the chocolate mixture to loosen it up a bit. Then put all of the chocolate mixture back in the egg white bowl and fold gently until only just combined.

6. Scrape the mixture into your tin, and bake for about 30 minutes. The cake will be super puffy but then sink a little as it cools, but that's completely normal.

7.  Leave to cool completely before plating the cake up, spreading on the extra pistachio cream and sprinkling over the pistachios.

8. Slice and serve.

Enjoy, and have fun.