Make Ahead

Flourless Pistachio & Date Cake

February 24, 2017
3 Ratings
Photo by Tasty Plan
  • Serves 8
Author Notes

This flourless cake is made using all natural, un-processed ingredients. . Orange zest and almond extract perfume every bite, making the combination of flavors feel exotic and decadent. A delicate honey-almond glaze moistens the cake through, making every bite sweet and warm, rich and decadent- a treat worth rewarding yourself with. —Tasty Plan

What You'll Need
  • For the cake
  • 1 cup shelled pistachios
  • 1 cup almond flour
  • 25 medjool dates, pitted
  • 5 eggs, whites and yolks separated
  • juice and zest of 1 orange
  • 2 tablespoons coconut oil
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • For the glaze
  • 1/3 cup honey
  • 1/3 cup water
  • 1 teaspoon almond extract
  • 1/4 cup shelled pistachios, chopped
  • 1 handful fresh mint, optional
  1. Preheat oven to 350 degrees Fahrenheit. Cut parchment paper into a 10” diameter round piece. Add about a teaspoon of coconut oil onto 10" springform cake pan to and evenly distribute using a kitchen towel. Place parchment paper into greased cake pan and set aside.
  2. Roughly chop shelled pistachios and set aside.
  3. Place the almond flour, pitted medjool dates, egg yolks, juice and zest of one orange, coconut oil, almond extract, and baking soda into the bowl of a food processor, fitted with an s-blade. Pulse until everything comes together into a smooth batter.
  4. Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form.
  5. Using a rubber spatula, carefully fold the chopped pistachios and batter into the egg whites. Transfer into prepared springform pan.
  6. To prepare glaze, place the honey and a the water into a small pot with the almond extract. Bring to a simmer. Remove from the heat and add the chopped pistachios. Pour the glaze over cake, evenly distributing pistachios over the top surface of the cake. Sprinkle a couple mint leaves over the cake and serve. Tastes great with vanilla ice cream or coconut whipped cream!
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See what other Food52ers are saying.

  • Manhattan Tart
    Manhattan Tart
  • David H. D'Amato Jr.
    David H. D'Amato Jr.
  • Laurie
  • RobynB

7 Reviews

Manhattan T. March 11, 2023
Have made this several times now but never bake it in a 10" springform; it's just too big and the cake is too flat. I use a 9" and it still bakes about 40-50 min. It's a delicious cake that should be served with vanilla ice cream or unsweetened whipping cream. I'd think you could puree the batter ingredients several hours in advance then, later, whip the whites and combine & bake.
Laurie March 10, 2021
I can’t remember the bake time, but 50 minutes sounds a bit long to me. I would start checking at 35 min. Glaze - yes, while it is still warm. You may want to poke holes with a long toothpick all over the cake first so the glaze really absorbs.
Laurie May 27, 2020
I agree with the others in that a final edit to include timing is essential. That said, this is one of the most delicious and different cakes - super moist. I doubled recipe - one for a party and one for my family. Rave reviews all around with all palettes. "Killer Cake" was one comment. The glaze is a must.
Manhattan T. March 9, 2021
How long do you bake it -- the 50 min. like her blog suggests? And do you use the glaze immediately after it comes out of the oven? I'd like to make this but her blog has disappeared and I'd like a few details before forging ahead. Thanks so much.
RobynB May 16, 2019
Intriguing recipe, but with so many typos and omissions, I'm not going to attempt it. Doesn't anyone proof-read submissions before they are published?
David H. November 9, 2017
it doesn't tell how long to bake
Manhattan T. March 22, 2018
Her blog says it bakes for 50 minutes.