Description
Pistachio Caprese Cake is a rich, flourless Italian dessert featuring ground almonds and pistachios, white chocolate, and olive oil. This tender, nutty cake has a moist crumb and elegant flavor perfect for any occasion, finished with a sprinkle of powdered sugar for added charm.
Ingredients
Units
Scale
Main Ingredients
-
- 3 large eggs, yolks and whites separated, at room temperature
- 6 tablespoons packed light brown sugar
- 1 cup white chocolate, melted
- 1/2 cup olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup ground almonds or almond flour
- 1/2 cup finely chopped pistachios
- 1 drop green food gel (optional)
For Garnish
- Powdered sugar, for garnish
- Chopped pistachios, optional
- Melted chocolate, optional
Instructions
- Prepare the Pan – Preheat your oven to 350°F (175°C). Spray an 8-inch cake pan with baking spray and line the bottom with parchment paper. Set aside.
- Whip Egg Whites – In a clean bowl, whip the egg whites using a mixer until stiff peaks form. Set aside for later use.
- Beat Egg Yolks and Sugar – In another large bowl, whip the egg yolks for 1 minute. Gradually add the light brown sugar and continue whipping until the mixture becomes bright, fluffy, and increased in volume.
- Incorporate White Chocolate and Oil – Gradually add the melted white chocolate and olive or vegetable oil to the egg yolk mixture, whipping until everything is well combined. Stir in the vanilla extract.
- Add Dry Ingredients – Gently fold in the almond flour and finely chopped pistachios into the wet mixture. If you are using green food gel, add it now and fold gently until evenly colored.
- Fold in Egg Whites – Carefully fold the whipped egg whites into the batter, being gentle to retain airiness. Mix until no big streaks of egg whites or pistachio mixture remain.
- Bake the Cake – Transfer the batter to the prepared cake pan and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Garnish – Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar and optionally garnish with extra chopped pistachios and drizzled melted chocolate before serving.
Notes
- For best results, use high-quality white chocolate and fresh pistachios.
- The green food gel is optional, but adds a visually appealing color.
- This cake is naturally gluten free.
- Ensure eggs are at room temperature for better volume when whipping.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 410
- Sugar: 22g
- Sodium: 45mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 86mg
