Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
47 K 4.5/5 (2 reviews)
1 hour 55 min.
Easy
6 cakes
4 IngredientsLast modified on: March 3rd 2021
For 6 cakes, you will need:
- 1
2 lb + 10.3 oz basic cake batter - the french way - 2
7.4 oz pistachio powder or paste - 3
1 lb + 5.1 oz macaronade mixture - 4
90 pistachios (optional)
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 2 lb + 10.3 oz basic cake batter - the french way, then add 7.4 oz 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 1 lb + 5.1 oz macaronade mixture evenly over the top of the cake(s).
Spread or pipe 1 lb + 5.1 oz 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 | 460 RDI=180 % | 3,710 RDI=350 % | 1,180 RDI=180 % | 7,080 RDI=350 % | 29,660 RDI: 350 % |
| 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 % |
How much will it cost?
- For 6 cakes : 9.60 €
- 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 madeleines, Pistachio shortbread biscuits, Pistachio tiramisu, Mini apricot and pistachio brioches, ... See them all 12
Other recipes you may also like
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.24 M 34.1 1 hour 35 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010560 K5 30 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012304 K5 15 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010218 K 14.6 1 hour 50 min.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals. May 4th 2011251 K 43.9 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.