Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
41 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 ml basic cake batter - the french way - 2
35 ml pistachio powder or paste - 3
100 ml macaronade mixture - 4
15 pistachios (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 55 min.
To finish around 7pm, you'll need to have started before: 17:40.Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 200 ml basic cake batter - the french way, then add 35 ml 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 ml macaronade mixture evenly over the top of the cake(s).
Spread or pipe 100 ml 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: Pistachio madeleines, Pistachio tiramisu, Pistachio "Financiers", Pistachio confectioner's custard, Paris flan filling, ... See them all 12
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011292 K4.7 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022464 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.