Gluten Free Pistachio Olive Oil Cake

Name: Gluten Free Pistachio Olive Oil Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Ingredients: Cooking spray; 1/2 cup fine almond flour, plus more for the pan; 1 cup rice flour; 1 (6-ounce) bag shelled roasted salted pistachios, ground until fine, a scant 1 1/2 cups; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 4 large eggs, at room temperature; 1 cup granulated sugar; 1 (7-ounce) jar pistachio spread; 2 teaspoons lemon zest, from 2 lemons; 1/3 cup whole milk; 1 cup olive oil; Softly whipped cream; Raspberries; Crushed pistachios

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In Italy, pistachio is a common flavor you’ll find at every bakery—especially in the south—and there’s no guessing why: it’s a delicious and unique flavor, and pairs so well with sweets. In this springy cake that just so happens to be gluten-free, we use ground pistachios as the base along with almond flour and rice flour, giving it a perfect nutty but tender crumb. The real stars here are the olive oil and pistachio cream: they give so much rich flavor and make the cake deliciously moist. Nobody would assume it’s gluten-free!

Finished with tart raspberries and airy whipped cream, this pound cake is as stunning as it is delicious—a perfect treat for a spring occasion like Mother’s Day or Easter.

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

For The Cake:

Cooking spray
1/2 cup fine almond flour, plus more for the pan
1 cup rice flour
1 (6-ounce) bag shelled roasted salted pistachios, ground until fine, a scant 1 1/2 cups
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1 cup granulated sugar
1 (7-ounce) jar pistachio spread

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2 teaspoons lemon zest, from 2 lemons
1/3 cup whole milk
1 cup olive oil

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To serve:

Softly whipped cream
Raspberries
Crushed pistachios

Instructions

Preheat the oven to 325 degrees F. Grease a 10 to 12 cup Bundt pan well with cooking spray or olive oil. Dust the inside with almond flour and set aside.
In a large bowl, whisk together the almond flour, rice flour, ground pistachios, baking powder and salt. In a separate medium bowl combine the eggs, sugar and zest. Using a whisk or a handheld mixer, beat until pale, light and fluffy, about 1 minute. Add the pistachio cream and whisk to combine. Drizzle in the olive oil and milk and continue to whisk until smooth another 30 seconds or so. Add the wet ingredients to the dry ingredients and fold them together until only a few lumps remain. Pour into the prepared Bundt pan and bake until golden brown and a toothpick inserted in the center comes out almost clean with only a few moist crumbs, 45 minutes to an hour. Allow the cake to cool for 10 minutes before gently running an offset spatula around the edges. Invert it onto a wire rack to cool completely.
To serve, top with dollops of lightly whipped cream and top with a few raspberries for a pop of color. You can also simply dust the cake with confectioners’ sugar and serve slices with the cream and berries.