Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
This restaurant-worthy pistachio cake is deliciously light and gluten free. In this video, Chef Gabe breaks down the ingredients for this seasonal cake and shows you the perfect pan to use for best results. Cook along with Chef Gabe on Rosh Chodesh Club. Download a PDF of this recipe for easy reference.
1 cup ultra-fine sugar (regular sugar can be used)
1/2 cup pistachios
1/4 cup macadamia nuts
1 pound pear pieces (around 2 to 3 pears with skin remove seeds and stem)
2 cups almond meal or flour
1 and 1/2 teaspoons baking powder
2 teaspoons rosewater
6 large eggs (room temperature)
1/4 cup pistachios
1/4 cup macadamia nuts
3/4 cup powdered sugar
2 tablespoons lemon juice plus lemon zest, divided
Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line the bottom of six four-inch springform pans with parchment paper. You can also use an eight- or nine-inch springform pan and make one large cake.
Place the sugar, pistachios, and macadamia nuts in a food processor and blitz until the nuts are finely ground. Add the remaining cake ingredients and process into a smooth batter. Scrape down the side and briefly blitz again.
Evenly distribute the batter into the six pans. Place on a sheet pan and bake for around 30 to 35 minutes in the preheated oven. If making one large cake, bake for 40 to 50 minutes. Check the cakes with a cake tester or toothpick, which should come out clean. If the cakes start to get too brown before they are done, you can tent them with some foil. When done, remove from the oven and place the tins on a wire rack to cool completely. As the cakes cool, they will slightly deflate.
Once the cakes are cool, remove from the tin and peel off the parchment. In a small bowl, thoroughly mix the powdered sugar and lemon juice. Glaze the tops of the cakes. Rough chop the pistachios and macadamia nuts and sprinkle over the cakes along with some lemon zest.
How Would You
Rate this recipe?
Please log in to rate
what was the wine featured on the video?
Herzog Late Harvest Chenin Blanc
what can i sub for rose water
Orange blossom water or you can just leave it out.