Hazelnut, Almond & Pistachio Fluffy Cake with Chocolate Ganache

It’s pretty obvious we’re nuts about nuts at home—hazelnuts, almonds, pistachios, you name it, we love them. So, when I got the idea to bake a cake featuring all three of our faves, my husband was beyond thrilled. It’d been a minute since I had busted out the baking gear, but when I stumbled upon Love and Olive Oil’s Pistachio Cake recipe, I couldn’t resist getting back in the kitchen.

Let me tell you, I’m so glad I did. This cake was pure heaven. It was light, fluffy, moist, and packed with flavor. It’s officially one of my husband top picks now—he’s totally smitten with this recipe. And bonus, it’s super easy to make, you just need a bit of patience for that ganache to set.

Now, when I bake, my hubby’s like a kid in a candy store—he wants to devour everything as soon as it is out of the oven. So, I made sure to stash away some extra batter to make him some muffins to munch on while the main cake cooled.

Safe to say, this recipe’s a winner in our book!

Preparationm Cooking time & Cooling time: Min 5 hours

---

Ingredients

For the Cake:

• 2 Cups of Almond Flour
• 1 Cup of Hazelnut Flour
• 1 Cup of Cane Sugar
• 6 Eggs
• 4 tbs of Pistachio Butter
• 1 Stick of Butter
• 2 tbs of Cornstarch
• 1 tsp of vanilla extract

For the Ganache:

• 1 Cup of Heavy Cream
• 5 oz of Semi Sweet Chocolate
• 5 oz of Bittersweet Chococolate

---

The recipe

Prepare the cake:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the flours and cornstarch.
3. In a separate bowl, carefully separate the egg yolks from the whites.
4. Whisk the egg whites gradually adding sugar until they reach a fluffy, glossy consistency.
5. Melt the butter either in the microwave or on the stove.
6. Mix the egg yolks with the pistachio butter and vanilla extract, then incorporate the melted butter.
7. Gently fold the egg whites into the flour mixture, maintaining its airy texture.
8. Gradually add the egg yolk and pistachio mixture to the batter.
9. Line a baking pan with parchment paper (preferably one with a removable bottom for easy removal).
10. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Ganache:

1. Heat the heavy cream in a saucepan.
2. Add the chocolates and stir until completely melted.
3. Set aside and allow it to cool to room temperature.

Assemble the cake:

1. Once the cake is baked, remove it from the oven and line the sides of the pan with parchment paper, ensuring it extends at least 3 inches above the cake.
2. Pour the ganache over the top of the cake.
3. Let it sit at room temperature for 30 minutes.
4. Refrigerate for a minimum of 4 to 5 hours, preferably overnight.
5. Enjoy!

Enjoy!

---

Did you try this recipe? Let us know what you thought!