Gluten-free Pistachio Loaf Cake

Gluten-free Pistachio Loaf Cake

Sometimes there is not much to add to a recipe than the love for its ingredients. While I was going through Maman: the cookbook I found a few, simple and inspiring recipes of desserts that I immediately added to my list. This pistachio loaf cake was one of them. I added too much green to the glaze, so I had to improvise with the little white chocolate I had left and I ended up making a ganache instead. Please be very aware that a tip of green goes a long way!


Gluten-free Pistachio Loaf Cake

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Recipe by Simona Gluten-free Difficulty: Easy
Cooking time






  • 5 large 5 eggs, separated

  • 2 Tablespoons 2 whole milk

  • 1 Tablespoon 1 glycerin

  • 2 Tablespoons 2 granulated sugar

  • 280 g 280 unsalted butter, softened – 2 and half sticks

  • 260 g 260 confectioners’ sugar – 2 cups

  • 175 g 175 almond flour – 1 2/3 cup

  • 80 g 80 pistachio butter* – 1/3 cup

  • 90 g 90 Simona’s Flour Mix – 1/2 cup and one Tablespoon

  • For the glaze
  • 170 g 170 white chocolate – 6 oz or 1 1/3 cups white chocolate chips

  • 2 teaspoons 2 canola oil

  • drop drop green food coloring


  • Preheat the oven to 325 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan and set aside. In a small bowl whisk together the egg yolks, milk and the glycerin.
  • In a stand mixer with the whisk attachment whip the egg whites on medium until frothy and doubled in volume, 7 to 10 minutes. With the mixer running on medium-high, add the granulated sugar, 1 tablespoon at a time, and continue whipping until the egg whites are glossy and hold stiff peaks, 3 to 5 minutes. Carefully transfer to a large bowl.
  • In the clean bowl of a stand mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar and mix on low, scraping down the sides of the bowl as needed, for about 3 minutes to fully combine.
  • Add the almond flour and pistachio butter and mix on low for about 1 minute to combine. With the mixer still running on low, gradually add the egg yolk mixture and mix, scraping down the sides of the bowl as needed, until fully incorporated, about 1 minute.
  • Using a spatula, gently fold about one-third of the whipped egg whites into the batter until just combined. Add another one-third of the whipped egg whites and half of the all-purpose flour and fold until just combined. Add the remaining whipped egg whites and all-purpose flour and gently fold until no streaks remain.
  • Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
  • Set a wire rack inside a sheet pan. Set the loaf pan on the wire rack and let cool for 20 minutes, then invert the cake onto the rack and let cool completely, about 1 ½ hours. Don’t flip the cake back over-you want the flat side to be facing up.
  • In the meanwhile, make the glaze. In a double boiler, or in a microwave safe bowl, melt the white chocolate, stirring as needed. Stir the canola oil into the white chocolate, then add green food coloring, 1 drop at a time, until your desired color is reached. Pour the glaze over the cake and use an offset spatula to gently push the glaze so it spills over and covers the sides. Sprinkle the top with pistachios and serve.


  • *Pistachio butter is available in some specialty shops or online, but I did make my own for this recipe. Pulse 1 cup (140 g) raw unsalted pistachios with a pinch of salt in a food processor until finely chopped, then blend on low, scraping down as needed, until a butter starts to form. Increase the speed to medium and blend until completely smooth.

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