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Pistachio Layer Cake

Moist and flavorful cake with hints of nutmeg, cinnamon and lemon

CourseDessert

Servings	Prep Time
15-20servings	20minutes

Cook Time

25-30minutes

Servings	Prep Time
15-20servings	20minutes

Cook Time

25-30minutes

Ingredients

2cup pistachiosshelled, divided
2 lemonszested and juiced
2cup granulated sugar
4 eggslarge, room temperature
1 1/4cup olive oilor any neutral flavored oil
2tsp vanilla extract
2cup all purpose gluten free flour mix with xanthan gumsee note
3tsp baking powder
1tsp baking soda
1tsp salt
1 1/2tsp cinnamon
1/2tsp nutmeg
2-3cup whipped creamprepared or dairy free substitute
lemon zestadditional, optional for garnish
pistachiosadditional, chopped optional for garnish

Instructions

Preheat oven to 350°. Spray three 9″ round cake pans with cooking spray, line with parchment paper, then spray paper with cooking spray.
Measure out 1 cup of shelled pistachios into a food processor. Pulse until pistachios are finely ground. Set aside.
Roughly chop the second cup of shelled pistachios. Set aside.
Zest and juice the two lemons. Set aside.
In a stand mixer or a large bowl, on medium, mix eggs, granulated sugar, and olive oil until creamy and light in color.
Add vanilla extract and blend until incorporated.
In a separate bowl, measure out all-purpose, gluten free flour mix, ground pistachios, baking powder, baking soda, salt, cinnamon and nutmeg and lemon zest. Whisk until well incorporated.
With mixer on low, add the mixed dry ingredients, 1/2 cup at at time to the bowl, alternating with the lemon juice and mixing until each addition is incorporated.
When all the dry ingredients have been incorporated, take bowl off mixer and add the roughly chopped pistachios to the bowl. Fold in to the batter until completely incorporated.
Divide batter equally into prepared pans and bake in a 350° oven until the cake is golden brown, the edges have pulled away from the pan and a tester inserted into the center comes out clean.
Place pans on a cooling rack and allow to cool for ten minutes. After ten minutes, invert pans on cooling rack to remove cake. Remove parchment from the cakes and allow to cool completely.
Once completely cooled, if necessary, level out the top of the cake layers. Place one layer on serving plate and lightly frost with whip cream. Place second layer on top of frosted layer and frost the top of the second layer. Sprinkle with more chopped pistachios if desired.
Wrap lightly with plastic wrap and refrigerate until needed.

Recipe Notes

If your flour mix does not contain xanthan gum, add 2 teaspoons of xanthan gum to your flour mix.

To make mini cupcakes, scoop 1 tablespoon of batter into a paper lined cupcake/muffin pan. Bake 8-12 minutes or until tester inserted into the center of a cupcake comes out clean.

For regular size cupcakes, fill paper line cupcake pan 3/4 of the way full. Bake 12-18 minutes or until a tester inserted into the center of a cupcake comes out clean.

This Pistachio Cake recipe is gluten free, dairy free and vegetarian.