BEST Pistachio Cake Recipe - GF
This cake is made from scratch with real pistachio powder and corn flour to make a moist and tender gluten free cake that is naturally green and very delicious. It is even better with pistachio paste but you can enjoy it on its own too!
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Loaf tin 9 inch
- Baking paper
Ingredients
- 200 gm butter
- 150 gm castor sugar
- 1 tsp vanilla
- 4 eggs
- 200 gm pistachio powder
- 50 gm corn flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 175℃, line a 9 inch loaf tin with baking paper and butter, set aside.
- In a mixing bowl add the soft butter and whisk for a minute until pale. Add the sugar and vanilla, whisk again fro 2 minutes until creamy and the sugar is dissolved.
- Add the eggs one at a time, whisking well between each interval.
- Add the pistachio powder, corn flour, baking powder salt and whisk well until smooth.
- Pour into the prepared tin and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean.
- Allow the cake to cool in the tin completely before removing, slicing and serving.
Notes
- Do not worry about over mixing the batter since there is no gluten in the flour it will not make the cake dense.
- Tooth pick test: make sure it comes out clean or it has a few sticky crumbs, it should not have any wet raw batter on it.
- This cake tastes better the next day so I would suggest making it the night before and letting it cool over night.