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–+ servings

Pistachio Caprese Cake

This tender almond and pistachio cake blends melted white chocolate and oil, then bakes into a soft, nutty dessert finished with powdered sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine Italian, Mediterranean
Servings 8 slices
Calories 428 kcal

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

This light and nutty cake is inspired by Italian Caprese cake and is naturally flourless, making it gluten-friendly.

Nutrition

Serving: 1slicesCalories: 428kcalCarbohydrates: 29.4gProtein: 6.9gFat: 32.5gSaturated Fat: 5.7gCholesterol: 72mgSodium: 56mgFiber: 2.3gSugar: 24.7g