07/28/2025
Pistachio Cake with Chocolate Glaze
Preparation time: 1 hour
Baking time: 40 minutes
Total: 1 hour and 40 minutes
Servings: 8–10
For the cake:
150 g gluten-free all-purpose flour
100 g almond flour (available at large supermarkets) – if unavailable, grind 100 g of blanched raw almonds in a food processor until powdered
100 g raw, unsalted pistachio kernels, crushed with a mortar and pestle or finely chopped in a food processor
1 tbsp baking powder
1 tsp salt
5 large eggs
125 g sugar
250 g cow’s butter, melted and cooled to room temperature, plus extra for greasing the pan
1 tsp honey
Zest of 1 lemon
For the glaze
350 g dark chocolate (50–55% cocoa), finely chopped
300 g heavy cream (35% fat)
35 g cow’s butter
3 tbsp glucose syrup
Crushed pistachios for sprinkling
Instructions
Cake:
1. Preheat the oven to 170°C (fan mode).
2. Grease a 20–22 cm round cake pan with butter.
3. In a bowl, sift the gluten-free flour with the baking powder and salt.
4. Add the almond flour and mix everything well by hand.
5. In the bowl of a stand mixer, beat the eggs and sugar on high speed until fluffy, smooth, and pale.
6. Lower the speed and slowly pour in the melted butter in a steady stream.
7. Add the honey and lemon zest, and mix briefly.
8. Stop the mixer and add the flour mixture in two batches, folding gently with a silicone spatula until well combined.
9. Stir in the chopped pistachios, mixing just enough to incorporate.
10. Pour the batter into the prepared pan and bake for 40–45 minutes.
11. Check for doneness by inserting a thin knife into the center – it should come out clean. If not, bake a little longer.
12. Let the cake cool completely, then remove from the pan and place on a wire rack.
Glaze:
1. In a small saucepan, heat the cream with the butter and glucose syrup until it comes to a boil.
2. Remove from the heat and add the chopped chocolate. Stir until melted and smooth.
3. Let the glaze sit for 10 minutes to cool slightly and thicken.
4. Pour the glaze over the cake, spreading it over the top and sides with a spatula.
5. Let it cool until the glaze sets.
6. Sprinkle with crushed pistachios.
