1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Pistachio cake

Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.

29K 2 4.5

Last modified on: March 3^rd 2021

Keywords for this recipe:

For 2 cakes, you will need:

1 400 g Basic cake batter - the French way
2 70 g Pistachio powder or paste
3 200 g Macaronade mixture
4 30 pistachios (optional)
Total weight: 670 grams

Change these quantities to make: 1 cake 2 cakes 4 cakes 6 cakes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
24 min.	1 hour	30 min.	1 hour 54 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Prepare 400 g Basic cake batter - the French way, then add 70 g Pistachio powder or paste and mix well.

Stage 2 - 1 hour

Put into buttered moulds or tins (here they are small moulds holding 500 ml / just under a pint) and sit these on a baking sheet. Refrigerate for 1 hour.

Stage 3 - 5 min.

Preheat the oven to 390°F (200°C).

Spread or pipe 200 g Macaronade mixture evenly over the top of the cake(s).

Stage 4 - 4 min.

You can decorate the macaronade with a few pistachios.

Stage 5 - 30 min.

Bake for about 30 minutes.

Stage 6

Turn out while hot and leave to cool on a wire rack.

Remarks

If you'd like even more pistachio flavour and a bit of extra crunch, add 50 g toasted pistachios to the cake batter.

Keeping

Several days wrapped in a cloth, or in an air-tight tin.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
531 Kcal or 2,223 Kj	33 gr	292 gr	91 gr
27 %	13 %	28 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
79 Kcal or 331 Kj	5 gr	44 gr	14 gr
4 %	2 %	4 %	2 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
266 Kcal or 1,114 Kj	17 gr	146 gr	46 gr
13 %	6 %	14 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, Nuts

How much will it cost?

For 2 cakes : 3.18 €
Per cake : 1.59 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Basic cake batter - the French way: You can get more informations, or check-out other recipes which use it, for example:
	Macaronade mixture: You can get more informations, or check-out other recipes which use it, for example: Apple macaronade, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Pear, grapefruit and pistachio tart, Pistachio "Financiers", Pistachio confectioner's custard, Sicilian Epiphany Pie, ... All

Other recipes you may also like

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
238K4.3 2 hours 16 min. March 10^th 2015

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
920K 54 18 min. November 12^th 2017

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
287K4.1 1 hour 21 min. November 26^th 2011

Tomato tart

This tart is very easy and quick to prepare.
271K4.8 1 hour 18 min. January 13^th 2011

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
294K4.6 14 hours 6 min. December 19^th 2014

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.