When you want a cake that's not overly sweet, this delicate, gluten-free treat is an elegant answer. It's also dairy-free.
Serve with creme fraiche or yogurt and extra strawberries.
You'll need a 9-inch round cake pan.
Storage: The baked cake can be stored in an airtight container at room temperature for up to 3 days.
Where to buy: We've had the best luck finding shelled raw pistachios at Trader Joe's. They're also widely available online.
Adapted from a recipe on bbcgoodfood.com.
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Ingredients
measuring cupServings: 10-12 (makes one 9-inch cake)
Directions
Step 1
Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking oil spray and line the bottom with parchment paper.
Step 2
Put about 1 1/2 cups (200 grams) of the pistachios in a food processor and process until finely ground, about the consistency of almond meal.
Step 3
Using a hand mixer, beat the sugar and eggs together on medium-high until pale and fluffy, about 5 minutes. With the mixer running, add the olive oil, beating until thoroughly combined.
Step 4
Gently fold in the ground pistachios, cornmeal or polenta, baking powder and salt. Fold in the strawberries, then scrape the batter into the pan and smooth the top with a spoon or offset spatula. Roughly chop the remaining 1/4 cup (25 grams) pistachios and scatter over the top.
Step 5
Bake for 45 to 50 minutes (middle rack) until the cake is golden and well-risen and a cake tester inserted in the center comes out clean. The sides of the cake will just be starting to pull away from the walls of the pan. If the top is darkening too fast before the cake is cooked through (nuts burn easily), loosely tent the pan with aluminum foil.
Step 6
Transfer to a wire rack and let the cake cool to room temperature. Turn it out of the pan, the flip it back over so the top side is facing up again, and dust with confectioners' sugar before serving.
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Nutritional Facts
Per serving (based on 12)
Calories
380
Fat
24 g
Saturated Fat
3 g
Carbohydrates
34 g
Sodium
75 mg
Cholesterol
55 mg
Protein
7 g
Fiber
4 g
Sugar
17 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe on bbcgoodfood.com.
Tested by Becky Krystal.
Published August 27, 2019
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