This gluten-free cake makes a stunning end to a Passover meal or any springtime dinner, with surprisingly bright layers of green pistachio cake and pink strawberry meringue.
Provided by Anna Stockwell
Categories Cake Dessert Passover Kid-Friendly Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Soy Free Kosher Spring Mother's Day Small Plates
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- Make the cake:
- Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
- In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
- In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
- Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
- Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20-25 minutes.
- Meanwhile, make the meringue topping:
- In a food processor, process the strawberries into a fine powder. Set aside 1 Tbsp. of the powder for decorating the cake, and pour the remaining powder into a medium bowl. Whisk in the almond flour and the potato starch.
- In a large bowl using an electric mixer, beat 5 egg whites and vinegar until soft peaks form, then gradually beat in the sugar and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7-8 minutes. Gently fold almond mixture into meringue until just combined.
- Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.
- Decorate the cake:
- Place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.
- Do Ahead
- Cake can be made up to one day before serving: cool to room temperature, loosely cover with plastic wrap, and store at room temperature.
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Nadia Ahmadi
[email protected]I'm going to make this cake for my next party.
Khan Ridoy
[email protected]This cake looks too good to be true.
Naresh Sunar
[email protected]I'm not sure about the combination of pistachio and strawberry, but I'm willing to try it.
chris blackburn
[email protected]This recipe is a bit too complicated for me, but it looks like it would be worth the effort.
Bigdreams maX Bigdreamsmax
[email protected]I'm not a big fan of pistachio, but this cake looks so good I might have to make an exception.
Zeeshan Akhtar
[email protected]This cake looks amazing! I'm definitely going to give it a try.
Dallas Shinlever
[email protected]I can't wait to try this recipe.
Thamsanqa Mqathuseli
[email protected]The recipe was easy to follow and the cake turned out perfectly.
Guillermo Sperez
[email protected]I would definitely make this cake again.
cookie monster gatcha
[email protected]This cake was delicious! I loved the combination of pistachio and strawberry.
Prem Sharma
[email protected]I thought this cake was just okay. It wasn't bad, but it didn't wow me either.
Sheikh Rony
[email protected]This cake was a bit too sweet for my taste, but the texture was amazing.
Christina Jumali
[email protected]I made this cake for my friend's birthday, and she absolutely loved it. She said it was the best cake she had ever eaten.
Masweu Passellence
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort. The final product was stunning and tasted even better than it looked.
Tobyn Graham
[email protected]I'm not a huge fan of pistachio, but this cake was surprisingly delicious. The strawberry meringue was the perfect complement to the nutty flavor of the cake.
Aakashi Shah
[email protected]This cake was a hit at my dinner party! The flavors of pistachio and strawberry were perfectly balanced, and the texture was light and fluffy. I will definitely be making this again.