Description

This gluten-free, sugar-free pistachio cardamom loaf cake has a soft, moist, fluffy crumb and delicate cardamom and rose water flavors. Made with ground pistachios, yogurt, and extra virgin olive oil, it’s lightly sweetened with allulose and finished with a sprinkling of pistachios and sesame seeds — a nourishing treat to enjoy with coffee or tea.

Ingredients

80 g raw, unsalted pistachios, plus extra for topping (about 100 g total)
100 g millet flour
20 g tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs, separated
1/4 cup allulose
1 teaspoon ground cardamom
1 teaspoon vanilla extract, optional
1 tablespoon honey
2 tablespoons rose water
130 g yogurt (I use 2% Greek-style)
100 g extra virgin olive oil
Sesame seeds, for sprinkling

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Instructions

Prepare the oven and pan: Preheat the oven to 350°F (180°C). Line an 8 x 3.5-inch (20 x 9 cm) loaf pan, or one similar in size, with parchment paper.
Prepare the pistachios: Warm about 100 g of pistachios in a dry pan until warmed through — just enough to release their oils, without fully toasting them. Finely grind the warm pistachios in a food processor, pulsing until they resemble almond flour. A little texture is desirable, but the pistachios should still be finely ground. Measure out 80 g and set aside. Reserve the remainder for topping.
Mix the dry ingredients: Whisk together the millet flour, tapioca flour, baking powder, and baking soda. Set aside.
Beat the eggs: Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a small bowl. Beat the egg whites with the allulose, cardamom, and vanilla, if using, until soft peaks form. Add the honey and rose water, then continue beating on high speed until fluffy and stable — about 2-3 minutes in total. Add the egg yolks one at a time, mixing until incorporated.
Add the yogurt and oil: Add the yogurt and olive oil and mix on medium speed until incorporated.
Add the dry ingredients: Add the flour mixture and mix on low speed for just a few seconds, until combined, to retain the air in the batter. Add the ground pistachios and incorporate them with a spatula, without overmixing.
Bake: Pour the batter into the prepared loaf pan. Sprinkle with the reserved pistachios and sesame seeds. Bake for 45 minutes, or until the top is golden brown and set and a skewer inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Yogurt: I used an A2 organic Greek-style yogurt with 2% fat. Sheep’s or goat’s yogurt are excellent alternatives. You can also use yogurt with 10% fat if you prefer. For a dairy-free option, use a good-quality plain or vanilla coconut yogurt.

Sweetness: This cake is lightly sweetened. If you prefer a sweeter dessert, add a few extra tablespoons of allulose. One tablespoon of honey complements the pistachios and floral flavors and adds some extra moisture to the cake. If you prefer not to add this small amount of sugar, you can skip the honey.
Storage: Store in an airtight container in the refrigerator for a few days. For longer storage, freeze in slices (separated by paper) and thaw at room temperature.