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Okay. So, I wasn’t planning to bake a cake last Tuesday. I’d just finished lunch, the kitchen was still a mess, and there was laundry screaming at me from two rooms over. But I’d been staring at this little bag of shelled pistachios I bought “for snacking” (yeah right), and something in me whispered… cake.
Not a frosted, layered, birthday-type cake. No piping bags. No sprinkles. Just something soft and nutty that makes your kitchen smell like you tried—without actually trying that hard. Enter this Pistachio Caprese Cake. I’d seen something like it once in a cookbook I can’t remember the name of (might’ve been Italian, might’ve been just pretending), and I thought—why not?
I already had everything. Eggs. White chocolate. A tiny bottle of vanilla that probably expired last fall. Good enough.
Is it the prettiest cake? Maybe not. But it’s the kind you want with coffee.
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It’s got this soft, almost custardy middle that comes from the almond flour and oil.
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The pistachios give it just the right amount of bite—not crunchy, not mushy.
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It’s sweet, but not like “I-need-water-now” sweet.
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And if you dust it with powdered sugar and serve it with a spoonful of yogurt or whipped cream? That’s a whole situation right there.
You could even dress it up with some chopped pistachios and a drizzle of melted chocolate if you’re feeling extra. I usually just slap on a little sugar and call it a day.
Ingredients I Had on Hand (and Maybe You Do Too?)
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3 large eggs — separated (don’t skip this part, I know it’s annoying)
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6 tablespoons brown sugar — packed down, not just scooped
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1 cup white chocolate — melted, but not scorched into clumps like I did the first time
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½ cup olive oil — or vegetable oil, whatever you’ve got
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1 tsp vanilla — the real stuff if you have it, otherwise, it’s fine
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1 cup almond flour — or blitz some almonds in the blender and hope for the best
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½ cup chopped pistachios — shelled, obviously
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1 drop green food gel — completely optional, but it does look cute
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Powdered sugar — for when you remember to garnish
Alright, Here’s What I Did
Step 1: Preheat to 350°F
Spray your 8-inch cake pan and line the bottom with parchment if you can find where you hid it. Otherwise, grease it well and hope nothing sticks.
Step 2: Whip the egg whites
Get a clean, dry bowl and beat those whites until they form stiff peaks. Don’t rush it. It’s basically arm day if you’re not using a mixer. Set that bowl aside gently. You don’t want to deflate the whole thing by clanging it on the counter.
Step 3: Yolks and sugar
In a separate bowl, whisk the yolks for about a minute. Then slowly mix in the sugar. It’ll turn kinda creamy and pale and fluffy. Don’t overthink it.
Step 4: Add chocolate and oil
Pour in your melted white chocolate (cooled just a little so it doesn’t scramble the eggs) and the oil. Keep whisking until it looks smooth-ish. Add the vanilla.
Step 5: Dry stuff
Now fold in the almond flour and pistachios. If you’re using the green food coloring, throw in a drop. Just don’t overmix it. You want to be gentle. Like folding a baby blanket. Sort of.
Step 6: Fold in the egg whites
This part always makes me nervous, but it’s fine. Add a scoop of the whipped whites to the batter and stir it in to loosen things up. Then fold in the rest gently until no big streaks remain. It’ll look pale and airy and kind of like pistachio mousse. You’ll want to taste it. (You probably will.)
Step 7: Bake
Pour it into the pan and smooth the top a bit. Bake for 30 minutes, maybe a few more if your oven has “personality.” A toothpick should come out with a few soft crumbs—not wet batter.
Step 8: Cool and forget about it for a second
Let it cool in the pan for 5 minutes or so, then flip it out onto a rack. You can eat it warm, but if you wait until it’s fully cool, the texture sets and gets even better. Also, it slices cleaner when cool. Ask me how I know.
Dust with powdered sugar. Admire. Eat with fingers over the sink when no one’s watching.
Some Notes (Because Life Happens)
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If your white chocolate seizes while melting? Add a spoonful of oil and stir like your life depends on it.
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No almond flour? I’ve used hazelnut meal before and it still worked. Not the same flavor, but still delicious.
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You can freeze it. Wrap it tight. Then forget it’s in there and rediscover it three weeks later. That’s called future joy.
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Great with tea. Great with coffee. Weirdly good with berries too.
Before You Go…
This cake isn’t a showstopper. It won’t impress your boss or land you a cookbook deal. But it’s soft, fragrant, and just a little bit unexpected. It tastes like effort without feeling like effort, and that’s the sweet spot for me.
So if you’ve got a half cup of pistachios rattling around in the pantry and a spare afternoon, make it. Or don’t. But if you do, I hope you sit down with a slice, take a deep breath, and say, “Dang… this is nice.”
And that’s reason enough.
Pistachio Caprese Cake
Ingredients
- 3 large eggs, separated and 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)
- Powdered sugar, for garnish
Instructions
- Preheat oven to 350°F. Spray an 8-inch cake pan with baking spray and line the bottom with parchment paper.
- In a clean bowl, beat egg whites until stiff peaks form. Set aside.
- In another bowl, beat egg yolks for 1 minute. Gradually add brown sugar and beat until pale and fluffy.
- Mix in melted white chocolate and oil. Stir in vanilla extract.
- Fold in almond flour and pistachios. Add green food gel if using.
- Fold in whipped egg whites until no streaks remain.
- Transfer batter to the pan and bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Garnish and serve.
Notes