Description
This Gluten Free Lemon Olive Oil Pistachio Cake is a moist, flavorful dessert combining zesty lemon, rich olive oil, and the nutty depth of ground pistachios. Topped with a light mascarpone frosting enhanced with lemon zest, this cake offers a delightful balance of freshness and indulgence while being suitable for gluten-free diets.
Ingredients
Scale
Dry Ingredients
- 1 cup white sugar
- 2 tablespoons lemon zest
- 1 1/2 cups gluten free all purpose baking flour
- 1 cup ground pistachios (from about 1 1/2 cups whole pistachios)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon matcha
Wet Ingredients
- 3 eggs
- 2/3 cup olive oil
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Frosting
- 4 ounces mascarpone cheese (chilled)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (chilled)
- 1 teaspoon lemon zest (or to taste)
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Grind Pistachios: Using a food processor, grind about 1 1/2 cups of whole pistachios into a fine powder to yield 1 cup of ground pistachios; a food processor is preferred over a blender for this step.
- Prepare the Pan: Line an 8-inch springform pan or a 9-inch regular cake pan with parchment paper; note that an 8-inch regular cake pan is too shallow for this recipe.
- Mix Sugar and Lemon Zest: In a mixing bowl or stand mixer bowl, combine the sugar and lemon zest. Use your hands to massage the zest into the sugar to release oils and enhance lemon flavor.
- Add Wet Ingredients: Add the eggs, olive oil, Greek yogurt, lemon juice, and vanilla extract to the sugar mixture. Beat with an electric mixer until all wet ingredients are fully combined.
- Add Dry Ingredients: Spoon and level the gluten-free flour, add ground pistachios, baking powder, baking soda, salt, and optional matcha into the wet mixture. Mix gently just until incorporated; matcha is optional and will add color but no significant flavor change.
- Pour Batter into Pan and Bake: Transfer the batter to the prepared pan. Bake in the preheated oven for approximately 48-55 minutes if using the 8-inch springform pan, or 40-44 minutes for the 9-inch pan. Check doneness by inserting a toothpick; it should come out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer onto a wire rack to cool completely.
- Make the Frosting: Beat the chilled mascarpone cheese and powdered sugar together for about 30 seconds until combined. Add vanilla extract, heavy whipping cream, lemon zest, and a pinch of salt; mix on low speed to combine, then increase to high speed and beat for 2-3 minutes until the frosting is fluffy. Ensuring all frosting ingredients are cold is critical for the best texture.
- Frost and Serve: Spread the frosting evenly over the completely cooled cake. Optionally, top with berries or your choice of garnish. Slice and enjoy!
Notes
- Use a food processor rather than a blender to grind pistachios for a finer texture.
- Massaging lemon zest into sugar releases more lemon oils and intensifies flavor.
- The optional matcha powder enhances color without altering taste.
- Make sure all frosting ingredients are well chilled for a light and fluffy consistency.
- Cake pan choice affects baking time; adjust accordingly and always check with a toothpick.
- This cake is naturally gluten-free but always confirm your ingredients if celiac sensitivity is a concern.
