Pistachio Caprese Cake is a naturally gluten-free Italian-inspired dessert made with finely ground pistachios, rich dark chocolate, and a delicate crumb that melts in your mouth. With its intense nutty flavor and moist texture, this elegant cake is perfect for special occasions or whenever you crave something both refined and comforting.
Why You’ll Love This Recipe
Naturally gluten-free thanks to ground nuts instead of flour
Deep, rich pistachio flavor in every bite
Moist, tender texture with a slightly crisp top
Simple ingredients with impressive results
Perfect balance of chocolate and nuts
Ideal for celebrations, tea time, or dinner parties
Keeps well for several days and tastes even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g shelled unsalted pistachios (finely ground)
150 g high-quality dark chocolate (70% cocoa), chopped
150 g unsalted butter, softened
150 g granulated sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon powdered sugar (for dusting, optional)
Directions
Preheat your oven to 170°C (340°F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper and lightly grease the sides.
Place the pistachios in a food processor and grind until very fine but not oily. Set aside.
Melt the dark chocolate using a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth and allow it to cool slightly.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour in the melted chocolate and mix until fully incorporated.
Fold in the ground pistachios and salt until evenly combined.
In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the pistachio batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Allow the cake to cool completely in the pan before removing. Dust with powdered sugar before serving, if desired.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour 55 minutes
Variations
Replace half of the pistachios with finely ground almonds for a milder nut flavor.
Add 1 tablespoon of orange zest for a subtle citrus note.
Stir in 2 tablespoons of pistachio paste for a more intense pistachio flavor.
Drizzle melted dark chocolate over the cooled cake for a richer finish.
Top with chopped roasted pistachios for extra texture.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap the fully cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cake is best served at room temperature. If refrigerated, let it sit out for 30–45 minutes before serving to restore its soft texture.
FAQs
Can I use salted pistachios?
Yes, but reduce or omit the added salt in the recipe to prevent the cake from becoming too salty.
Is this cake gluten-free?
Yes, since it uses ground pistachios instead of flour, it is naturally gluten-free.
Can I substitute milk chocolate for dark chocolate?
You can, but the cake will be sweeter and less intense in flavor. Dark chocolate provides better balance.
Why do I need to separate the eggs?
Separating the eggs allows you to whip the whites, which gives the cake a lighter, airier texture.
How do I prevent the pistachios from turning into paste?
Pulse them carefully in a food processor and stop as soon as they become finely ground. Avoid over-processing.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day as the flavors deepen and settle.
What size pan should I use?
An 8-inch (20 cm) springform pan works best for proper thickness and even baking.
How do I know when the cake is done?
The center should be just set and a toothpick inserted should come out with moist crumbs, not wet batter.
Can I add a glaze?
Yes, a simple chocolate ganache or a light sugar glaze pairs beautifully with the nutty flavor.
Why did my cake sink slightly in the center?
A slight sink is normal for flourless nut-based cakes. It often happens as the cake cools and settles.
Conclusion
Pistachio Caprese Cake is a beautifully simple yet luxurious dessert that highlights the natural richness of pistachios and dark chocolate. Its moist crumb, intense flavor, and elegant appearance make it a standout choice for any occasion. Once you try it, this refined Italian classic is sure to become a favorite in your baking collection.
Pistachio Caprese Cake is a naturally gluten-free Italian dessert made with finely ground pistachios and rich dark chocolate, featuring a moist, tender crumb and an intense nutty flavor perfect for special occasions or elegant gatherings.
Ingredients
200 g shelled unsalted pistachios, finely ground
150 g high-quality dark chocolate (70% cocoa), chopped
