Is it just me or has summer flown by this year?? I feel like it just started and now it’s already mid-August! Which means there’s a lot of hiking, camping, and hanging outside that I need to cram into the next month or so. It also means there’s only so much more time to take advantage of all the summer berries and fruit! I’ve found the best way to do this is to put berries on everrrryyyything……oatmeal, toast, ice cream, cookies and especially this Pistachio Cake that just also happens to be naturally sweetened and gluten-free.
This gluten-free Pistachio Cake might be my favorite recipe I developed this summer. It’s seriously the perfect cake for any time of the day. Made with browned butter and a good amount of ground pistachios it has a texture reminiscent of a pound cake. Dense, but moist with a beautiful velvet crumb. And since it’s lightly sweetened with maple syrup, vanilla extract, and orange blossom water – it’s a great option for breakfast……because who doesn’t love cake for breakfast?!
If you plan on serving this cake as a dessert, I highly recommend topping it with some honey spiked whipped cream and lots and lots of fresh summer berries. I used blackberries, raspberries, and blueberries, but it would also be incredible with cherries! My favorite way to eat the Pistachio Cake though is as a mid-afternoon snack, unadorned with a cup of hot ginger tea. There’s just something so beautifully simple about it that I love.
A couple notes when making the cake. If you can’t find pistachio milk, you can substitute almond milk. Just make sure it’s a high fat almond milk (look for something with 8 – 10 grams of fat per cup). Also, the orange blossom water is completely optional. It lends a gorgeous, light floral note to the cake, but it’s one of those ingredients that isn’t always easy to find. Soooo feel free to omit it if don’t feel like scouring town for some!
Naturally Sweetened Pistachio Cake (Gluten-free)
A beautifully dense, but moist Pistachio Cake lightly sweetened with maple syrup.
- Yield: one 9-inch cake
• 7 tablespoons unsalted butter
• 1 ½ cups pistachios
• ⅓ cup sweet rice flour
• ⅓ cup + 1 tablespoon arrowroot flour
• ½ cup almond flour
• 1 teaspoon kosher salt (if using regular salt cut back to ½ tsp)
• ¾ teaspoon baking powder
• ½ cup + 1 tablespoon maple syrup
• ¼ cup Three Trees pistachio milk (can also use almond milk)
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon orange blossom water (optional)
Preheat your oven to 350°F. Lightly grease a 9-inch cake pan with butter and line the bottom with parchment.
Place the butter in a small saucepan and cook over medium heat, until it smells nutty and fragrant and is a light brown color. Pour the browned butter into a heatproof container and set aside to cool.
In the bowl of a food processor, add the pistachios, sweet rice flour, arrowroot flour, almond flour, kosher salt and baking powder. Process until the nuts are finely ground and everything is mixed together well.
With the food processor running, pour in the maple syrup, pistachio milk, vanilla extract and orange blossom water (if using) and process until well combined. Stop the food processor and scrape down the sides of the bowl. Then with the food processor running again, add in the eggs, one at a time, followed by the brown butter and mix until everything comes together.
Pour the batter into your prepared pan and smooth with an offset spatula. Bake for 32 – 35 minutes or until the cake is lightly browned and springs back when gently touched.
Let the cake cool in the pan for 10 minutes. Then carefully remove the cake and place on a cooling rack until completely cooled.