1,459 easy and fully explained recipes, with +66K photos and 78 videos

Pistachio cake

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

34 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

Change these quantities to make:

1 cake 2 cakes 4 cakes 6 cakes

Change measures:

Metric

Metric weight Metric volumes

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 %	2,370 RDI=120 %	9,900 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 %	4,950 RDI: 60 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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: Pear, grapefruit and pistachio tart, Pistachio "Financiers", Pistachio panna cotta with custard, Mini apricot and pistachio brioches, Pistachio cream, ... See them all 12

Other recipes you may also like

Nanou's chocolate cake

A moist melting cake, very very chocolaty...
June 22^th 2013277 K4.6 1 hour 45 min.

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020314 K5 2 hours 25 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 21^th 2011263 K3.9 50 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30^th 2021337 K5 50 min.

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19^th 2014299 K4.6 14 hours 6 min.

News list of cooking-ez.com

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