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
Continue After Advertisement
Ingredients
-
1 1/3 cups
unsalted, shelled pistachio nuts
-
1 1/3 cups
almond meal/flour
-
3/4 teaspoon
salt
-
1/2 teaspoon
baking soda
-
1/2 cup
potato starch
-
1/2 cup
sorghum flour
-
3/4 cup
sugar
-
1
lemon, zested
-
1
orange, zested
-
3/4 cup
coconut oil at room temperature
-
3
eggs
-
1/2 teaspoon
vanilla extract
-
2 cups
unsweetened applesauce
Directions
-
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.)
-
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.
-
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.
-
Pour the batter into the prepard bundt or cake pan and bake for 45 minutes or until a toothpick comes out clean.
See what other Food52ers are saying.