Elegant Gluten-Free Rose Pistachio Cake with Parmesan Crust
A moist and tender gluten-free cake featuring finely ground pistachios and a delicate rosewater flavor, topped with a unique savory Parmesan crust for a subtle salty crunch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Gluten-Free
Ingredients
Scale
- 1 ½ cups (150g) pistachios, shelled and unsalted (finely ground)
- 1 cup (120g) gluten-free all-purpose flour blend
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- ⅓ cup (80ml) plain Greek yogurt or dairy-free coconut yogurt
- 2 tbsp rosewater
- 1 tsp pure vanilla extract
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp gluten-free all-purpose flour blend
- 2 tbsp unsalted butter, cold and cubed
- 1 tbsp brown sugar
- Optional garnishes: chopped pistachios, edible rose petals
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Grind the pistachios in a food processor until finely ground but not oily. Set aside 2 tablespoons for topping.
- Prepare the Parmesan crust by combining grated Parmesan, 2 tablespoons gluten-free flour, and brown sugar. Add cold cubed butter and rub together until coarse crumbs form. Set aside.
- In a large bowl, sift together gluten-free flour blend, baking powder, baking soda, salt, and the remaining ground pistachios.
- In a separate bowl, beat eggs and sugar with an electric mixer or whisk until pale and fluffy (3-4 minutes). Add oil, Greek yogurt, rosewater, and vanilla extract; mix gently until combined.
- Gradually fold dry ingredients into wet ingredients using a spatula, keeping the batter light and airy.
- Pour batter into prepared cake pan and smooth the top.
- Sprinkle the Parmesan crust evenly over the batter without pressing down.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the crust is golden brown.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely ground pistachios to avoid gritty texture. Do not press down the Parmesan crust to keep it crumbly and crunchy. Tent with foil if crust browns too quickly. Room temperature eggs and yogurt help keep batter smooth. For dairy-free, substitute coconut yogurt and vegan butter or coconut oil.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 12
- Carbohydrates: 38
- Protein: 6
Keywords: gluten-free cake, rose pistachio cake, Parmesan crust, easy gluten-free dessert, floral cake, nutty cake, dairy-free option