Pistachio Cake

Pistachio Cake

This recipe was inspired by a gluten free pistachio cake a friend gifted me. I came up with my own healthy version, and pair it with my lemon butter as a delicious accompaniment. It is a firm family favourite.
Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Servings 12


  • 350 grams Diced apples (skin on) (Approximately 2 large apples. Pulse a few times in a food processor to save time.)
  • 1 cup Pistachios (Grind finely in food processor.)
  • 1 cup Almond meal
  • 1 tspn Gluten free baking powder
  • 1/4 cup Olive oil
  • 1/4 cup Maple syrup (Reduce depending on taste.)
  • Zest of 1 lemon
  • 1 tspn Vanilla essence
  • 2 Eggs


  • Preheat oven to 160 C / 320 F
  • Prepare a 20cm baking tin with baking paper lining the base and sides of the tin.
  • Combine pistachio meal, almond meal, baking powder, olive oil, maple syrup, lemon zest, vanilla and eggs.
  • Mix through until well combined.
  • Fold in the apples.
  • Press the cake mixture carefully into the tin, making sure all the apples are pressed down firmly into the mix.
  • Bake for 60- 80 minutes – check after 45 minutes to make sure the cake is still ok and that the oven temperature is good.
  • Rest in the tin for 30 minutes before removing.


Serve with lemon curd and coconut yogurt.
In place of a 20cm baking tin, I use a silicone 12 cup mini loaf pan.  This provides single serves, and a convenient size to freeze.  Cooking time is also reduced to 30 minutes.

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