Torte, especially a luscious pistachio torte, is one of my absolute favorite cakes. This multi-layered delight is not only gluten-free but also wonderfully dense, and it’s filled with luscious layers of jam, mousse, or whipped cream.

Pistachio torte recipe

This luxurious dessert combines ground pistachios with layers of sponge cake, often interspersed with rich cream or buttercream. The word “torte” itself derives from the Italian “torta”, signifying a cake that typically uses ground nuts in place of or in addition to flour.

A slice of Pistachio torte cake on a plate — Easy recipe for pistachio torte dessert

Unlike standard cakes, tortes do not rise as much due to their unique ingredient composition, making them more compact and rich. For this version, I’ve embraced the rich, nutty essence of pistachios, infusing it throughout the cake and fillings.

Here is how to make the Pistachio Torte – one of the best pistachio recipes ever:

Pistachio Torte with graham cracker crust

A layered dessert with a nutty pistachio crust, creamy filling, and pistachio pudding topping, resulting in a rich and gluten-free treat. Its vibrant green hue and sophisticated taste make it perfect for special occasions.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine European

Servings 16

Calories 350 kcal

Ingredients

Making the crust

1 cup ground pistachios
1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

Prepare the filling

1 cup shelled pistachios
1 cup heavy cream
1/2 cup sugar
1/4 cup honey
4 large eggs
1 tsp vanilla extract
1/4 tsp salt

Topping

Whipped cream
Chopped pistachios

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the ground pistachios, graham cracker crumbs, and sugar.
Add the melted butter and mix until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let it cool.
In a food processor, blend the shelled pistachios until finely ground.
In a medium saucepan, combine the heavy cream, sugar, and honey. Cook over medium heat, stirring occasionally, until the sugar dissolves.
In a large bowl, whisk the eggs, vanilla extract, and salt.
Gradually add the hot cream mixture to the eggs, whisking constantly to prevent curdling. Stir in the ground pistachios.
Pour the filling over the cooled crust in the springform pan.
Bake for 45-50 minutes, or until the center is set and the top is lightly browned.
Remove from the oven and let it cool completely.
Top the torte with whipped cream and chopped pistachios before serving.

Notes

To make a Chocolate Pistachio Torte cake, you can incorporate chocolate into both the crust and the filling.

Keyword baking recipes, gluten-free recipe, nutty dessert, pistachio torte

You can use this cake as an ideal dessert for momentous events. Its elegant appearance and complex flavors make it a showstopper at any gathering.

1. Wedding Cake Adaptations

This pistachio cake can be transformed into a stunning wedding cake. To adapt the recipe for nuptial celebrations:

Scale up the recipe proportionally for larger tiers
Use sturdy dowels between layers for structural integrity
Opt for a smooth buttercream or fondant exterior for a polished look
Incorporate edible flowers or gold leaf for added elegance

2. Holiday Variations

Seasonal ingredients enhance pistachio torte for holiday celebrations. Consider these festive twists:

Easter: Decorate with pastel-colored marzipan flowers
Christmas: Incorporate cranberries and orange zest into the layers

Troubleshooting and tips

1. Common Pitfalls in Torte Making

Pitfall	Cause	Solution
Dry texture	Overbaking or insufficient fat	Reduce baking time; increase butter or oil in recipe
Soggy layers	Underbaking or excess moisture in filling	Bake until toothpick comes out clean; drain excess liquid from fillings
Cracking	Rapid temperature changes	Cool cakes slowly at room temperature
Uneven layers	Improper leveling	Use a serrated knife or cake leveler for even surfaces

2. Expert Tips for Perfect Results

To elevate your pistachio torte:

Toast pistachios before grinding to intensify the flavor
Use a combination of almond and pistachio flour for improved texture
Incorporate a thin layer of apricot jam between cake and icing to prevent fogginess.

Contents

Pistachio torte recipe