Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Pistachio Torta Caprese (Italian Gluten-Free Pistachio & White Chocolate Cake)
This Pistachio Torta Caprese is pure indulgence—rich, soft, and utterly melt-in-your-mouth. The combination of pistachios and white chocolate makes it naturally gluten-free, with a delicate, almost creamy texture that keeps everyone coming back for another slice
After the success of my Torta Caprese (almond chocolate cake) and my Torta Caprese Bianca (almond and white chocolate cake), here is a version perfect for all the pistachio lovers out there. It’s just as rich, soft, and moist in texture as the other versions, but with a deeper nuttiness from the pistachios. Plus, the white chocolate adds a delicate sweetness and that unmistakable Italian flavor.
And what’s best, it’s naturally gluten-free, simply made with pistachio and almond flour. It’s beautiful and elegant enough for guests, yet simple enough to make any day feel special.
What Ingredients You’ll Need for This Pistachio Caprese
The main ingredient in this recipe is pistachios.
You can buy pre-ground pistachio flour, or easily make your own by pulsing whole pistachio kernels in a food processor until finely ground. For the best flavor, look for high-quality shelled pistachios—Sicilian or Bronte if you can find them, since they have a naturally sweet, vibrant taste and beautiful color.
Remember to add one tablespoon of sugar when processing the pistachios to help absorb the natural oils and keep the texture light and powdery. And pulse using short bursts until finely ground, being careful not to over-process or it might turn into a paste!
The almond flour plays an important role here too: it keeps the cake tender, soft, and balanced, preventing the pistachio from becoming too dense while adding a delicate nuttiness.
A touch of lemon zest is optional, but highly recommended—it doesn’t make the cake taste citrusy, just brighter, lifting the pistachio flavor in the most beautiful way.
The sugar in this recipe is intentionally kept minimal to let the pistachios shine, but if you prefer a slightly sweeter cake, you can add an extra 1/4 cup (50 g) of sugar without affecting the structure.
BAKING TIPS
Because this is a flourless cake, the texture relies entirely on technique rather than baking powder.
The whipped egg whites are what give the cake its lift and structure, so take your time here. Beat them until soft peaks form, then gently fold them into the batter in batches. Use slow, sweeping motions from the bottom of the bowl upward to keep as much air in the mixture as possible. This step is key—no rushing, no stirring—just light folding to keep the batter airy and soft. The batter will be quite thick at first, but it will soften up while folding.
Once baked, the cake settles into a soft, slightly fudgy texture that gets even better the next day. It’s important not to overbake—it should still feel tender in the center when you take it out of the oven. Let it cool completely before removing from the pan so it keeps its delicate structure.
To finish, keep it simple and beautiful. A light dusting of powdered sugar is classic and effortless, just like I did here. If you want to elevate it further, a drizzle of pistachio cream is absolutely dreamy and makes it extra indulgent. Either way, this cake doesn’t need much—it’s already rich in flavor and texture on its own.
HOW TO STORE
For storage, keep the Pistachio Torta Caprese covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let it come back to room temperature before serving so the texture softens again and the flavors fully open up.
You can also freeze the cake (whole or in slices) for up to 2 months—wrap it well in plastic wrap and foil, then thaw at room temperature before serving.
This is one of those cakes that feels simple, but tastes like something truly special—soft, elegant, and deeply pistachio in every bite.
VIDEO recipe
Other GluteN-free dessert recipes you might like:
Pistachio Torta Caprese (Italian Gluten-Free Pistachio & White Chocolate Cake)
This Pistachio Torta Caprese is pure indulgence—rich, soft, and utterly melt-in-your-mouth. The combination of pistachios and white chocolate makes it naturally gluten-free, with a delicate, almost creamy texture that keeps everyone coming back for another slice
Servings:
8
Prep Time
20 min
Cook Time
40 min
Resting Time
Total Time
1 hr
Ingredients
- 1 cup (175 g) white chocolate chips or chopped white chocolate
- 4 oz (115 g) unsalted butter
- 5 large eggs, separated
- 1/2 cup (100 g) sugar
- Zest of 1 lemon (optional, but amazing)
- 8 oz (225 g) pistachio flour * (or very finely ground pistachios)
- 1 cup (100 g) almond flour
- Pinch of salt
- Powdered sugar, for sprinkling
- Chopped pistachios, to decorate
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly grease.
- Combine white chocolate and butter in a microwave-safe bowl or over a double boiler. Stir until smooth and let cool slightly.
- In a large mixing bowl, whisk the egg yolks with sugar until pale, thick, and fluffy.
- Mix in the melted chocolate and butter, plus the lemon zest if using. Add in the pistachio flour, almond flour and salt and mix until smooth.
- In a separate mixing bowl, beat egg whites until soft peaks form. Carefully fold the egg whites into the batter in batches, using gentle upward motions to keep the mixture light and airy. Note that the batter will be thick at first. Add only some of the beat egg whites and keep folding until combined. The batter will be softer at the end.
- Pour the batter into the prepared pan. Bake 35–40 minutes, until the cake is set but still slightly soft in the center.
- Let the cake cool completely in the pan before removing. Dust with powdered sugar and sprinkle with chopped pistachios.
