top of page
Flourless Chocolate and Pistachio Cake 

Barry Sayag, Tatti Boulangerie, Givatayim

Baking delicious cakes without flour is a challenge. The traditional solution is to use a combination of finely ground nuts and a small amount of matzo meal and/or corn starch. The following cake has no flour substitutes at all, only finely ground almonds and coarsely ground pistachio nuts for added crunch and flavor. Hazelnuts can substitute for pistachios. 

Ingredients (for 1 loaf pan)
  • 2 eggs

  • 2 egg yolks

  • 110 g (4 oz, 1/2 cup + 1 tablespoon) sugar

  • 160 g (51/2 oz, 11/2 cups) pistachio nuts, coarsely ground

  • 10 g (1 tablespoon) cocoa powder

  • 80 g (3 oz, 3/4 cup) almonds, finely ground

  • 160 g (51/2 oz, 3/4 cup) chocolate chips

  • 2 egg whites

  • 20 g (3/4 oz, 11/2 tablespoons) melted butter

Preheat the oven to 160°C (310°F). 


Beat the eggs and the egg yolks in a mixer with 80 g (3 oz)  of the sugar to a thick and fluffy cream.


Add the pistachio nuts, almonds, cocoa powder and chocolate chips and mix to a smooth batter.


Beat the 2 egg whites with the remaining sugar to soft peaks and fold in the nut and egg mixture. Stir in the melted butter.


Pour the batter into a well-greased pan and bake for about 40 minutes, until a toothpick comes out dry with a few crumbs adhering. Serve at room temperature.    


photo: Danya Weiner ("The Book of New Israeli Food")

bottom of page