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Crème de Menthe Pistachio Cake

Chiffon cake flavored with creme de menthe, pistachios and chocolate with whipped frosting.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Gluten Free
Servings: 8

Ingredients

  • 5 Egg Whites
  • 2 tbsp sugar
  • 1/4 tsp cream of tartar
  • 1/3 cup pistachio nuts toasted
  • 1/3 cup sugar divided
  • 6 tbsp sweet white rice flour
  • 6 tbsp millet flour
  • 6 tbsp gluten-free oat flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup neutral vegetable oil I use avacado
  • 6 tbsp water
  • 3 egg yolks
  • 2 tbsp creme de menthe
  • 1 tsp vanilla
  • 2 oz dark chocolate, shaved, divided
  • 2 tsp additional creme de menthe
  • 1/4 cup Neufchatel cheese softened
  • 1 tsp creme de menthe
  • 2 tbsp confectioner's sugar
  • 1/2 tsp vanilla
  • 1/2 cup whipping cream

Instructions

  • Preheat the oven to 325 degrees F. Line an ungreased 9-inch round cake pan on the bottom with parchment paper. Do not grease the pan. 
     
  • In the clean dry bowl of your mixer, use the whip attachment at medium-high speed to beat the egg whites and cream of tartar to soft peaks. Gradually add the 2 tbsp. sugar while continuing to whip, until the whites are glossy and just hold a firm peak, approximately 1-3 minutes. Use a spatula to scoop the meringue into another bowl and set aside. 
  • In a food processor, grind the pistachios together with 2 tablespoons of the sugar until almost a meal and set aside. In a small bowl, whisk together the flours, baking powder and salt.  
     
  • In the mixer bowl, beat the oil, water, egg yolks, crème de menthe and vanilla till well combined. Gradually add the remaining sugar and beat until mixture thickens slightly. Blend in the pistachio-sugar meal. With mixer on low speed, gradually add the dry ingredients to the wet, until very smooth. 
     
  • Use a rubber spatula to fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining whites until no streaks remain. Gently fold in 1 ½ oz. of the shaved chocolate. Pour into the prepared pan and smooth the top to even the batter. Bake until golden, springs back to the touch and a toothpick comes out clean, about 30-35 minutes. Cool completely, then loosen the edges with a butter knife and turn the cake out onto the rack. Peel off the parchment paper. Brush the top of the cake with the additional 2 teaspoons crème de menthe; allow soaking into the cake.
     
  • Whip together the cream cheese, crème de menthe, confectioner’s sugar and vanilla till smooth.  Add the cream and whip at high speed until soft peaks form. 
     
  • To assemble the cake, place the cake layer on desired plate. Frost the top with the whipped topping, then sprinkle with the reserved ½ oz. of shaved chocolate. 

Notes

-Cake can be prepared with wheat flour by substituting 1 cup plus 2 tbsp whole wheat pastry or all purpose flour for the gluten free flours.
-Meringue powder can be used for 2 of the egg whites if one wants to use just 3 eggs
-1/8 of cake equal to 32 grams of carbohydrate; 1/10 of cake equal to 26 grams carbohydrate