fbpx

Recipe by Gabe Garcia

Pistachio Pear Cake (Gluten Free)

()
add or remove this to/from your favorites
Pistachio Pear Cake (Gluten Free)
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

This restaurant-worthy pistachio cake is deliciously light and gluten free.

 

In this video, Chef Gabe breaks down the ingredients for this seasonal cake and shows you the perfect pan to use for best results.

 

Cook along with Chef Gabe on Rosh Chodesh Club.

 

Download a PDF of this recipe for easy reference.

Ingredients

Cake

  • 1 cup ultra-fine sugar (regular sugar can be used)

  • 1/2 cup pistachios

  • 1/4 cup macadamia nuts

  • 1 pound pear pieces (around 2 to 3 pears with skin remove seeds and stem)

  • 2 cups almond meal or flour

  • 1 and 1/2 teaspoons baking powder

  • 2 teaspoons rosewater

  • 6 large eggs (room temperature)

Topping

  • 1/4 cup pistachios

  • 1/4 cup macadamia nuts

  • 3/4 cup powdered sugar

  • 2 tablespoons lemon juice plus lemon zest, divided

Directions

Prepare the Pistachio Pear Cake

1.

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line the bottom of six four-inch springform pans with parchment paper. You can also use an eight- or nine-inch springform pan and make one large cake.

2.

Place the sugar, pistachios, and macadamia nuts in a food processor and blitz until the nuts are finely ground. Add the remaining cake ingredients and process into a smooth batter. Scrape down the side and briefly blitz again.

3.

Evenly distribute the batter into the six pans. Place on a sheet pan and bake for around 30 to 35 minutes in the preheated oven. If making one large cake, bake for 40 to 50 minutes. Check the cakes with a cake tester or toothpick, which should come out clean. If the cakes start to get too brown before they are done, you can tent them with some foil. When done, remove from the oven and place the tins on a wire rack to cool completely. As the cakes cool, they will slightly deflate.

4.

Once the cakes are cool, remove from the tin and peel off the parchment. In a small bowl, thoroughly mix the powdered sugar and lemon juice. Glaze the tops of the cakes. Rough chop the pistachios and macadamia nuts and sprinkle over the cakes along with some lemon zest.

Recipe tags

gabe garcia gluten free pears pistachios
Pistachio Pear Cake (Gluten Free)

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sofía
Sofía
2 years ago

what was the wine featured on the video?

Question
Mark your comment as a question
0
StickClose
Raquel
Raquel
Reply to  Sofía
2 years ago

Herzog Late Harvest Chenin Blanc

0
hannah Sandler
hannah Sandler
2 years ago

what can i sub for rose water

0
StickClose
Raquel
Raquel
Reply to  hannah Sandler
2 years ago

Orange blossom water or you can just leave it out.

1
wpdiscuz   wpDiscuz

Related Recipes

Honeydew Cucumber Salad

Honeydew Cucumber Salad
One Pan Paprika Chicken and Rice

One Pan Paprika Chicken and Rice
Tasty Chicken Breasts

Tasty Chicken Breasts