Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
38 K 4.5/5 (2 reviews)
1 hour 55 min.
Easy
1 cake
4 IngredientsLast modified on: March 3rd 2021
For 1 cake, you will need:
- 1
200 g basic cake batter - the french way - 2
35 g pistachio powder or paste - 3
100 g macaronade mixture - 4
15 pistachios (optional) - Total weight: 335 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 55 min.
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 200 g basic cake batter - the french way, then add 35 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 100 g macaronade mixture evenly over the top of the cake(s).
Spread or pipe 100 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 | 80 RDI=30 % | 620 RDI=60 % | 200 RDI=30 % | 1,180 RDI=60 % | 4,950 RDI: 60 % |
| Per 100 g | 20 RDI=9 % | 180 RDI=20 % | 60 RDI=9 % | 350 RDI=20 % | 1,480 RDI: 20 % |
How much will it cost?
- For 1 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: Pear, grapefruit and pistachio tart, Pistachio "Financiers", Mini apricot and pistachio brioches, Paris flan filling, Pistachio shortbread biscuits, ... See them all 12
Other recipes you may also like
Basic cake batter - the French way
The French have adopted the word "cake" for one that will stand up to being transported (usually made a loaf tin and sometimes called a "travel cake" in French). There are many versions, but here is a new basic recipe to which you can your choice of flavours (pistachio, lemon, chocolate...) and...November 18th 202047 K 20 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019383 K 24 35 min.
Frichti from Bruxelles
A very simple dish, and a bit of a cheeky one at that: Brussels sprouts cooked on the side, diced ham, cubed potatoes, and a bit of grated cheese to bind it all together.December 6th 202313 K 1 hour 3 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021439 K4.6 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a 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.