Flourless Pistachio Cake, Gluten-Free Naturally

Naturally Gluten-Free Desserts

FLOURLESS PISTACHIO CAKE W/STRAWBERRY MERINGUE

10-12 servings

INGREDIENTS

Cake

Vegetable Oil, For Cake Pan

1 1/2 Cups Unsalted Pistachios, shelled (8 Ounces)

3/4 Cup Sugar, divided

6 Large Eggs, room temperature

1 Tsp Vanilla Extract

1/2 Tsp Salt, plus more for egg whites

1/4 Tsp Ground Cardamom

Meringue Topping

1 1/3 Cups Freeze-Dried Strawberries (1.2-Ounce Package)

5 Egg Whites, room temperature

1/2 Tsp White Vinegar

1 Cup Almond Flour (4 Ounces)

1 Cup Superfine Sugar

1 Tbl Potato Starch

Special Equipment:

9-Inch Springform Pan

PREPARATION

Preheat oven to 325°F.

Oil a 9-inch spring-form pan

In a food processor, pulse pistachios with 1/4 cup sugar until finely ground, like fine sand, and set aside. In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use.

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 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.  Add the ground pistachios and mix thoroughly. Add the whipped egg whites and fold in by hand 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.

Meanwhile, make the meringue topping:

In a food processor, process the strawberries into a fine powder. Set aside 1 Tbsp of the powder for decorating the cake, and pour the remaining powder into a medium bowl. Whisk in the almond flour and the potato starch.

In a large bowl using an electric mixer, beat 5 egg whites and vinegar until soft peaks form, then gradually beat in the sugar and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7–8 minutes. Gently fold almond mixture into meringue until just combined.

Remove cake from oven. Spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25–30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the spring-form pan. Let cake cool at least 30 minutes before decorating.  Place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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