• Author: Sneh Roy
  • Prep Time: 30 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 10 1x
  • Category: Cake
  • Cuisine: Gluten Free, Vegetarian, Dairy Free


A lush but deceptively light flour less nut cake with a great crumb and texture, this pistachio beauty is gluten free and dairy free. It is a robust cake that travels well and slices even better! Adapted slightly from Australian Women’s Weekly Indulgent Cakes


  • 2 cups raw almonds
  • 1 1/2 cups raw pistachios
  • 1 cup raw sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon finely grated lemon rind
  • 2 eggs
  • 5 egg whites
  • pinch of salt


  1. Soak almonds in hot water for 30 minutes. Drain.
  2. Pre-heat oven to 160C. Grease a deep 22cm (9 inch) round springform cake pan and line with baking paper.
  3. Place drained almonds, pistachio, sugar, cardamom and salt in the bowl of a food processor and process until the mixture resembles coarse bread crumbs. Transfer to a large bowl. Add egg, egg white and lemon rind. Mix well either with a wooden spoon or for a minute with an electric mixer until thoroughly combined.
  4. Spread mixture into prepared pan. Smooth the top. Bake in the pre-heated oven for approximately 1 1/4 hours until the top is golden and the cake has started browning around the edges. Remove from the oven and cool cake in the pan.
  5. Serve warm with a dusting of icing sugar if you prefer.


You may add two drops of green food colouring or a sprinkling of spirulina powder to enhance the green colour of the cake.

The cake can be served with drained yoghurt sweetened with maple/honey.

Saffron poached fruit makes a good accompaniment to the cake.

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