Pistachio Torta Caprese Cake (Print Version)
Rich and soft pistachio cake with white chocolate for a creamy, gluten-free indulgence everyone enjoys.
# Ingredients:
Chocolate and Butter
01 -
175 g white chocolate chips or chopped white chocolate
02 -
115 g unsalted butter
Eggs and Sweeteners
03 -
5 large eggs, separated
04 -
100 g granulated sugar
Flours and Flavoring
05 -
Zest of 1 lemon (optional)
06 -
225 g pistachio flour
07 -
100 g almond flour
08 -
Pinch of salt
Garnish
09 -
Powdered sugar for dusting
10 -
Chopped pistachios for decoration
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line an 8-inch cake pan with parchment paper and lightly grease the sides.
02 -
Melt white chocolate and butter together in a microwave-safe bowl or over a double boiler until smooth, then allow to cool slightly.
03 -
In a large bowl, whisk egg yolks and granulated sugar until pale, thick, and fluffy.
04 -
Mix the melted chocolate and butter with the egg yolks and sugar mixture. Add lemon zest, pistachio flour, almond flour, and salt, blending until smooth.
05 -
In a separate bowl, beat egg whites until soft peaks form.
06 -
Gently fold the egg whites into the batter in batches using upward motions to preserve airiness, continuing until fully combined and batter is smooth.
07 -
Pour batter into the prepared pan and bake for 35–40 minutes, until the cake is set but still slightly soft in the center.
08 -
Allow the cake to cool completely in the pan before removing. Dust the surface with powdered sugar and sprinkle with chopped pistachios.
# Notes:
01 -
For homemade pistachio flour, pulse shelled pistachios with 1 tablespoon of sugar in a food processor until finely ground, taking care not to over-process to avoid a paste. Sift for a finer texture if desired.