delicious raw cake with pistachios and pili nut cream

Gaziantep Pistachio Delight: Raw Cake with Pili Nut Cream and Raw Green Marzipan

Indulge in the exquisite flavours of Gaziantep pistachios with this delicious raw cake. Each layer is meticulously crafted to create a symphony of textures and tastes. The bottom layer showcases a nutty and sweet blend of Gaziantep pistachios, dates, and coconut, while the luscious pili nut cream layer adds a creamy richness. To top it off, a vibrant green marzipan layer made with almond flour offers a delightful contrast. This raw cake is a true celebration of nature's bounty, providing a guilt-free and nourishing dessert experience. Delight your taste buds with this raw cake masterpiece, perfect for special occasions or anytime you crave a truly remarkable treat.


For the Pistachio Layer:

  • 1 cup raw Gaziantep pistachios
  • 1 cup dates, pitted
  • 1/4 cup shredded coconut
  • 1 tablespoon coconut oil
  • 1/4 teaspoon vanilla extract

For the Pili Nut Cream Layer:

  • 1 cup raw pili nuts
  • 1/2 cup coconut milk
  • 2 tablespoons maple syrup or agave nectar
  • 1/2 teaspoon lemon juice
  • Pinch of salt

For the Raw Green Marzipan Layer:

  • 1 cup almond flour
  • 1/4 cup maple syrup or agave nectar
  • 1/2 teaspoon almond extract
  • Green food coloring (use natural food coloring if desired)


  1. Pistachio Layer:

    • In a food processor, blend the Gaziantep pistachios until finely ground.
    • Add the dates, shredded coconut, coconut oil, and vanilla extract. Process until the mixture sticks together when pressed between your fingers.
    • Press the mixture into the bottom of a springform pan or cake mold. Smooth it out to create an even layer. Place in the freezer while preparing the next layer.
  2. Pili Nut Cream Layer:

    • Rinse the pili nuts under cold water and drain.
    • In a high-speed blender, combine the pili nuts, coconut milk, maple syrup or agave nectar, lemon juice, and salt. Blend until smooth and creamy.
    • Pour the pili nut cream over the pistachio layer in the springform pan. Spread it out evenly.
    • Return the pan to the freezer and freeze for about 2 hours, or until firm.
  3. Raw Green Marzipan Layer:

    • In a mixing bowl, combine the almond flour, maple syrup or agave nectar, and almond extract. Mix well until a dough forms.
    • Add a few drops of green food coloring and mix until the desired shade of green is achieved.
    • Roll out the marzipan dough between two sheets of parchment paper to fit the size of the cake pan.
    • Take the cake pan out of the freezer and place the green marzipan layer on top of the pili nut cream layer. Press it down gently.
  4. Final Assembly:

    • Place the cake pan back in the freezer and freeze for at least 4 hours, or overnight, until the cake is completely set.
    • When ready to serve, remove the cake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
    • Carefully remove the cake from the springform pan or cake mold.
    • Garnish the cake with additional Gaziantep pistachios, if desired.
    • Slice and serve the raw Gaziantep pistachio cake with pili nut cream and raw green marzipan on top. Enjoy!

Note: Make sure to store any leftovers in the freezer as this cake will soften at room temperature.

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