Pistachio Torte Cake is a tender, and moist dessert made with a generous portion of finely pistachios giving it a distinguished flavor and nutty texture. It’s light crumb makes it a great dessert to serve at a dinner party. Everyone will have room for this cake.
This cake is made the same method you would make a pound cake, but because there is a very low amount of wheat flour in it, the result is the complete opposite. This cake is somewhere between Classic Pistachio Tiramisu and Pistachio Chiffon Cake. It is light, tender, and the perfect dessert to serve with a dollop of Pistachio whipped cream, a drizzle of chocolate Ganache, or fresh fruits.
Key Ingredients
The complete recipe including measurements is at the bottom of this post on the recipe card, below is a a quick highlight to the key ingredients and how to substitute if possible.
- Roasted Shelled Pistachios. Finely ground for an even texture and optimal flavor. I like to bake with lightly salted, skin on pistachio for the best flavor.
- Potato starch and all-purpose flour. True to the Torte cakes genre, this cake is light with flour, to replace some of the flour without increasing the amount of eggs, we are using potato starch.
- Eggs and egg yolk. The main binder in this cake, giving the cake, along with the potato starch a stable, it tender structure. When I first tested the cake, it was a bit too crumbly, so I added an extra yolk to give it some more structure without toughing it too much.
- Sour cream. It will balance the sweetness of the cake, and can be replaced with buttermilk.
Make It
I included step-by-step images and all my tips and tricks for best results, please take a moment to carefully read this section.
- Make sure all of the ingredients are at room temperature, otherwise the cake will bake dense and chewy.
- Process the pistachio with the potato starch. The pistachios should be very fine and at about the same size, so when we process them with the starch, it a great way to make sure the mixture won’t become too oily.
- Cream the butter and sugar until light and fluffy, about 4-5 minutes if using a stand mixer with the paddle attachment, or 2-3 minutes if using an electric hand mixer. Do not over cream, or the cake with deflate.
- Add the flour and sour cream with the mixer on low, or using a whisk or a rubber spatula. This is the best way not to over mix.
- Grease the bottom and size of the pan, and not the sides. This is the best way to get straight tall edges. When ready, run a knife between the cake and sides of the pan.
- Avoid from opening the oven mid baking, the change in the temperature might cause the cake to sink at the middle.
Yields
This recipe makes one 8-inch round one layer cake, or for a layer cake, divide the batter between two 8-inch (or 7) and bake for 20-25. The cake is ready when it is puffed, golden bown and a toothpick comes out clean from the center of the cake.
Storing
Store at room temperature for up to three days, if topped with perishable frosting, refrigerate.
To make ahead, and freeze leftovers: gently wrap the cake in the pan with plastic wrap then with aluminum foil and freeze for up to two weeks, When ready unwrap and allow set on the counter to reach room temperature.
Tender Pistachio Torte Dessert Cake
Ingredients
- 2/3 Cup (100g) Shelled pistachios
- 2 Tablespoons (27g) Potato starch
- 1/2 Cup (60g) All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1/4 Cup Granulated sugar
- 2/3 Cup Light brown sugar
- 2 Large Eggs at room temperature
- 1 Large Egg yolk at room temperature
- 1/2 Cup (120g) Sour cream
Instructions
- Preheat your oven to 350F and grease and line the bottom of the pan with parchment paper.
- Process the pistachios with the potato starch until fine.
- Measure the flour, baking powder, baking soda and pistachio mixture and set aside.
- Cream the butter with the sugars until light a fluffy, about 4-5 minutes if using a stand mixer fitted with the paddles attachment. Or, 2-3 if using an electric hand mixer.
- Scrape the bottom and sides of the bowl then add the eggs with the mixer on high speed one egg at a time.
- Reduce mixer speed to low, then add the flour mixture in three parts alternating with the sour cream in two additions. Mix in the last portion of the flour using a rubber spatula.
- Spread the batter into the prepared pan and bake over the middle oven rack for 35-38 minutes, util the cake is puffed, golden brown and when a toothpick comes out clean from the center of the cake.
- Remove from the oven and allow the cake to cool in the pan for about 20-30 minutes, then run a knife between the cake and the pan then turn it over to your serving plate.
Haven’t made it yet, but plan to soon. I just have a question. I have a wheat allergy and thankfully I have a one to one flour I use that is great, but I was wondering if almond flour would work or would that compete with or take away from the pistachio taste. Thank you for the recipe!!
Hi Jessica,
Almond flour is basically ground almonds, and has no advantage to ground pistachios, or resembles to regular, or 1:1 flour. I would stick to ground pistachios and if you want to avoid using any flour, increase the egg amount to an extra egg. Note that I never tried making this cake without flour.