Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta Caprese ai Pistacchi

Pistachio Caprese Cake

Name: Pistachio Caprese Cake
Total time: 3000 s
Yield: 8 servings
Ingredients: 1 2/3 cups pistachio flour (200 grams); 3 large eggs; 1/2 cup granulated sugar (100 grams); 1 teaspoon vanilla extract; 7 tablespoons unsalted butter (100 grams); 3 1/2 ounces white chocolate (100 grams); 1 tablespoon rum (20 ml); 3 tablespoons pistachio paste (50 grams); 1 pinch salt; as needed Powdered sugar,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

A delicious Caprese Cake in an unusual pistachio and white chocolate version, flavored with rum. Always traditionally gluten-free, crisp on the outside and soft in the center. Serve with a dusting of powdered sugar and a sprinkle of chopped pistachios.

Dolce per Amore @dolceperamore

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Ingredients

50 minutes

8 servings

1 2/3 cupspistachio flour (200 grams)
3large eggs
1/2 cupgranulated sugar (100 grams)
1 teaspoonvanilla extract
7 tablespoonsunsalted butter (100 grams)
3 1/2 ounceswhite chocolate (100 grams)
1 tablespoonrum (20 ml)
3 tablespoonspistachio paste (50 grams)
1 pinchsalt
as neededPowdered sugar,

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Steps

50 minutes

1

In a large bowl, beat the eggs and sugar together for 5 minutes.
2

Melt the white chocolate with the butter in the microwave in 30-second intervals, stirring each time. Once smooth, add to the egg mixture along with the vanilla and rum. Mix with a whisk by hand.
3

Add the pistachio paste and mix until well combined.
4

Gradually add the pistachio flour in two parts along with the salt, mixing until the batter is smooth.
5

Pour the batter into a 8-inch (20 cm) round cake pan lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
6

Let the Pistachio Caprese Cake cool, then serve with a dusting of powdered sugar.

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Dolce per Amore @dolceperamore

Published in the US on March 21, 2026 14:02

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)