1,526 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pistachio cake

Name: Pistachio cake
Prep time: 1 h 24 min
Cook time: 30 min
Total time: 1 h 54 min
Yield: 2 cakes
Cuisine: French
Ingredients: 400 g basic cake batter - the french way; 70 g pistachio powder or paste; 200 g macaronade mixture; 30 pistachios

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

49 K 4.5/5 (2 reviews)

1 hour 55 min. difficulté

Easy

3.20 €

2 cakes

4 Ingredients

Last modified on: March 3^rd 2021

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

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 30 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	1,240 RDI=120 %	390 RDI=60 %	2,360 RDI=120 %	9,890 RDI: 120 %
Per 100 g	20 RDI=9 %	180 RDI=20 %	60 RDI=9 %	350 RDI=20 %	1,480 RDI: 20 %
Per cake	80 RDI=30 %	620 RDI=60 %	200 RDI=30 %	1,180 RDI=60 %	4,940 RDI: 60 %

Possible allergens in this recipe: milk, egg, Gluten, Nuts

How much will it cost?

For 2 cakes : 3.20 €
Per cake : 1.60 €

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, ... See them all 1

Pistachio powder or paste

You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Pistachio panna cotta with custard, Pistachio madeleines, Pistachio tiramisu, Sicilian Epiphany Pie, ... See them all 12

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018436 K 24.3 45 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017778 K 313.8 40 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

February 21^th 2011321 K 24 35 min.

Five hours poultry

Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or...

January 27^th 2012554 K3.8 5 hours 15 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.

February 21^th 2011136 K5

News list of cooking-ez.com

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