Pistachio Cake© (Gluten-Free)


  • 3.5oz-100g baking margarine (room temp)
  • 4 medium egg yolks (free-range)
  • 4 medium egg whites (free-range)
  • 4.2oz-120g caster sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice
  • 5.2oz-150g ground pistachio nuts
  • 1.7oz-50g orange marmalade (shredless)
  • 1.7oz-50g mixed peel
  • 3.5oz-100g fine semolina
  • 0.8oz-25g chopped pistachio nuts
  • Dusting of icing sugar


  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven. Grease a 23cm/9" round loose-bottomed/spring-form cake tin and set to one side. To start- make the cake. Melt the baking margarine and set to one side. In a separate large mixing bowl, using an electric hand whisk, combine the egg yolks and caster sugar until pale and fluffy. Add the semolina and ground pistachios and combine again
  2. Add the melted butter, lemon & orange zest, marmalade, ginger, mixed spice and mixed peel with a small dash of salt and mix again. Set to one side
  3. In a separate large mixing bowl, using an electric hand whisk, combine the egg whites with clean beaters until they have doubled in volume and form firm stiff peaks (do not over mix)
  4. Add a spoonful of the egg whites to the pistachio mix and gently fold into the mixture using a metal spoon and repeat until no more egg white mixture is left and it is fully incorporated into the pistachio mix
  5. Pour the mixture into the pre-prepared cake tin and smooth it out to the edges evenly. Pop into the oven and bake for 35 minutes. Remove the cake from the oven and insert a skewer into the center- if it comes out clean it is ready. Leave the cake to cool in the tin for 10 minutes before removing
  6. Once the cake is completely cool, dust lightly with icing sugar and decorate with sprinkled chopped pistachio nuts. Serve and enjoy!

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