Author Notes
A delicious and addicting cake made of out almond and pistachio flours. So good, it will make you forget that there is no gluten in it! —Amanda
Ingredients
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1 1/3 cups
unsalted, shelled pistachio nuts
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1 1/3 cups
almond meal/flour
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3/4 teaspoon
salt
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1/2 teaspoon
baking soda
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1/2 cup
potato starch
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1/2 cup
sorghum flour
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3/4 cup
sugar
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1
lemon, zested
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1
orange, zested
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3/4 cup
coconut oil at room temperature
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3
eggs
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1/2 teaspoon
vanilla extract
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2 cups
unsweetened applesauce
Directions
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Preheat oven to 350 degrees F. Butter or spray a 9" bundt pan (You can use the cake pan of your choice, however depending on the size and depth it will change the cook time.)
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In a food processor, pulse pistachios until finely ground. In a medium size bowl, add pistachios, almond flour/meal, potato starch, sorghum, baking soda and salt. Whisk together and set aside.
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Add sugar and grated zest from lemon and orange to a bowl of a stand mixer. With your hands gently combine until the texture of the sugar looks like coarse sand. Add the coconut oil and combine with a paddle attachment. Once completely combined, add eggs one at a time. Once eggs are incorporated add vanilla extract and applesauce and blend until combined. Add the flour mixture and mix until just incorporated.
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Pour the batter into the prepard bundt or cake pan and bake for 45 minutes or until a toothpick comes out clean.
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