Sicilian Pistachio Cake Recipe (2024)

Ellen: Many liquor stores have Galliano in the 1 oz "airplane size" bottle, cheap & just right sized. My online research returned results recommending Sambucca (anise flavored liquer) as Galliano sub. Galliano does have some anise notes nut is not anise pure so I'm thinking Sambucca might overwhelm this. There is also a pistachio liquer, Verdenoce (@$40), that could be great in this. Or Monin makes a Pistachio syrup (@$7 - like the kind for coffee) alcohol free.

This is a flourless cake that is kosher for Passover. Use potato not cornstarch, unless you don't observe the ban on kitniyot. It's delicious.

Delicious. There's no need to fold in the nut mixture by hand. Just reduce the speed on your mixer as much as possible and use the whisk to incorporate the nut mixture into the egg mixture. Much easier and more thorough. My cake rose perfectly.

Considering the flavor profiles of the Strega & Galliano I would be tempted to go with another anise-type like Anisette or, my favorite, Pernod. With Pernod you might have to increase the sugar a bit since it isn't as sweet as the others.I expect the Green Chartreuse would be the most interesting of the lot with its color and herbal intensity, but why buy a bottle just to have 2 Tablespoons for this cake?

Are the pistachios in this recipe raw, blanched or roasted?

I ordered the pistachios mentioned in this recipe from Gustiamo. We're talking about roughly $60 worth of those pistachios in this cake. I hate money as much as the next person, and try to part with it as quickly as possible when it comes my way. BUT: speaking as someone who has tasted these pistachios, I'm not sure a cake is where their virtues will be on best display, except maybe on top...? Bottom line: this recipe is one of those moments where you shouldn't sweat the details.

I made this cake with almond flour and the result was excellent. The cake was light, not too sweet and delicious. You could drizzle lemon juice w/confectioners sugar on it and put some sliced or chopped almonds as a finishing touch but even plain is lovely. (Drizzle: 2T fresh lemon juice to 60gms 10X sugar. Stir then drizzle in random pattern.)

Remove the baking powder completely and separate your eggs. Follow instructions only using egg yolks. Beat egg whites til soft peaks form, then gently fold into egg yolk and pistachio mixture as a final step before pouring into pan and baking. The whipped whites should create enough air for a decent sponge cake without the use of leaveners.

Made as written & used Galliano for liquer. Was, well, a 'piece of cake' to make & delicious. Basically a sponge cake made with pistachio 'flour', the texture as expected. Lightly sweet, subtly flavored & nice green-ish color. Used Iranian pistachios (Iran & US vie for 1 - 2 spots in world production) at only $8/lb (shelled) at Middle Eastern market. Good color & flavor & closer in texture to Sicilian ones at fraction of cost. Serve BLD. Keeper.

Robbie: I made this cake & I'm not sure OJ is what you'll find works best as a non-alcohol substitute. Cake has not much sugar in it & liquer adds more sweetness than OJ will. Plus I'm not sure you want the orange zest to compete with the pistachios as flavor star. Monin, the people who make flavored syrups for Italian sodas & coffee, make a Pistachio one that should work here. (@ $7/bottle). Or you might use 2TBSP simple syrup and a little Pistachio extract.

I would also like to know if the pistachios should be raw or roasted.Does it matter?

A tasty cake. I used plebian pistachios from Trader Joe's and green chartreuse. I also roasted the pistachios and added some salt to the cake. Although I'm sure the chartreuse affected the outcome, I found it difficult to detect its complex notes. Next time, I'd poke a few holes in the cake and massage in a tablespoon or two right after baking. This made an elegant New Year's Eve dessert accompanied by a scoop of lemon sorbet.

I made this for a Sicilian friend and he swooned! I didn't have to change anything although I'm gluten free but did use half pistachios and half almonds, Cointreau and poured a light lemon glaze over. Delicious!

I made this using roasted pistachios and Galliano. I enjoy licorice and liked this cake. Not a big hit with everyone else; which I am inclined to attribute to limited palate rather than substandard recipe. It was easy, not terribly expensive (pistachios from typical grocer) and the texture was lovely. Will try again subbing Limoncello for the Galliano. If I make again with Galliano (for a different crowd) I think I might add a little orange zest.

I found this to be a disappointing waste of expensive pistachios. Dry and eggy and does not showcase pistachios at all. Had my doubts re lack of extra fat, and there's also a lack of sugar, not much going for it.

I love Strega liquor in co*cktails but in this cake, it just does not work. The cake itself had a nice crumb and was moist but you lose the pistachio flavor. Even though it’s just 2 tablespoons of Strega, that’s all you taste and it’s not good. My husband and I each ate a slice then tossed the rest in the garbage. Disappointed!

I have used Grand Mariner instead of the Galliano- it is good!I like to beat the egg whites separately and then fold them in...makes for a lighter cake.I have made this is in both a 10" pan and 8" too. My favorite is the 8"-using the 10'"produced a drier cake.Friends and family love this cake. Although I was told by a Sicilian that this is mostly served atChristmas time. We enjoy it year round and serve it with raspberries on the side.

What precisely is happening while the oven is on with the door open? Aside from wasting energy? I’m in the midst of baking this, and it has already taken half an hour longer than stated.

I bought a standard bottle of Galliano for this recipe, (a warning that it won’t fit on any shelves should be included, as it is tall and impractical...)I made the recipe as directed, using raw pistachios. (Try activating them to snack on- divine!)It is delicious with coffee, as I found it very sweet. If preparing for a dessert with ice cream, for example, I’d cut the sugar next time. It only calls for a half cup sugar, but the Galliano adds a lot of sweetness.

Very good. I used chartreuse and also brushed the cake with it as it cooled. The pistachio flavor is evident. I thought it was at its best day one and two. Made for NYE dessert. Served with pistachio gelato.

Followed the notes to skip the baking powder and whip the egg whites separately, and to brush some liquor on the finished cake after it cools. The cake was a big hit, and will now be in rotation. Serve with good vanilla ice cream or whipped unsweetened cream.

This was a total disaster.....twice. the first time it almost went over the top of my 9 inch springform pan. But this time, the whole thing flattened down to about an inch and a half after baking, and cooling. It is now like a thick paste - does not resemble a cake in any fashion. and why don't they include that site to write and ask when you have a problem? that should be included in every single recipe.

I spent about $80 on this cake, between Gustiamo's Sicilian pistachios and the Galliano. Disappointing -- very little flavor, although I understand it improved over time. (I made the cake at my friends' house over Christmas and left it there when I returned home.) Not worth the expense, so no, I will not be making it again.

Didn't have Strega/Galliano and was planning to just add whatever liquor I had... I ended up forgetting entirely, and the cake still came out delicious! I'd recommend buying shelled pistachios for this recipe, because 2 1/3 cups is a lot.

I made this using roasted pistachios and Galliano. I enjoy licorice and liked this cake. Not a big hit with everyone else; which I am inclined to attribute to limited palate rather than substandard recipe. It was easy, not terribly expensive (pistachios from typical grocer) and the texture was lovely. Will try again subbing Limoncello for the Galliano. If I make again with Galliano (for a different crowd) I think I might add a little orange zest.

I would also like to know if the pistachios should be raw or roasted.Does it matter?

It’s a dense cake that’s not too sweet. I didn’t evenly grind the raw pistachios and that’s a mistake. Otherwise I think the texture and flavor would be better. The suggestion to use the mixer to incorporate the pistachios might help achieve a more even batter too. Overall a delicious cake but technique is important in this deceivingly simple recipe.

I made this for a Sicilian friend and he swooned! I didn't have to change anything although I'm gluten free but did use half pistachios and half almonds, Cointreau and poured a light lemon glaze over. Delicious!

I've not yet made this cake, but plan to do so this weekend for company. As I do not have the liqueurs suggested I will substitute a simple syrup, instead. As the suggested liqueurs are all anise flavored, I simply added pure anise extract to the syrup to replicate the flavor and sweetness (and bit of moisture) the liqueur is intended to add to the cake. I'll let you know how it works.

We were on vacation in Spain and had to improvise with the cooking pan; it was a flat sheet pan which we greased well, first lining with tinfoil (greased) then cooking paper, also well greased. The results were thinner than the picture but it turned out very well, quite moist. Also used a pistachio brandy and this make the cake quite green. Knowing what I know now, I think it needs smethg like whipped cream with raspberry coulis to of set the strong earthy pistachio flavor or vanilla ice cream.