This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
54 K 4.5/5 (2 reviews)
1 hour 55 min.
Easy
3.20 €
2 cakes
4 IngredientsLast modified on: March 3rd 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.
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).
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 % |
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 cream, Pear, grapefruit and pistachio tart, Mini apricot and pistachio brioches, ... See them all 12
Other recipes you may also like
Pistachio "Financiers"
This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour. March 10th 201993 K3.9 35 min.
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac. September 12th 201865 K4.8 9 min.
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham. December 16th 201897 K 30 min.
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots. February 19th 202051 K 30 min.
Avocado "tarte fine"
The French "tarte fine" (pronounced "feen") is a literally a thin tart, made on a precooked flat base of puff pastry. This delicious, crisp, savoury tart is topped with cream cheese, slices of avocado, a trickle of lime juice and fresh coriander. July 15th 202069 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.