Dessert: Flourless Pistachio Cake with Strawberry Meringue

Recipe by Anna Stockwell This gluten-free cake makes a stunning end to a Passover meal or any springtime dinner, with surprisingly bright layers of green pistachio cake and pink strawberry meringue.

Ingredients

Vegetable oil, for cake pan
1 1/2 cups shelled unsalted pistachios (8 ounces)
3/4 cup sugar, divided
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt, plus more for egg whites
1/4 teaspoon ground cardamom

Instructions

Preheat oven to 325 °F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20 –25 minutes.

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