Pistachio cake


Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
42 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 3rd 2021
For 2 cakes, you will need:

Change these quantities to make:
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.
Pistachio cake
Prepare 400 g basic cake batter - the french way, then add 70 g pistachio powder or paste and mix well.

Stage 2 - 1 hour
Pistachio cake
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.
Pistachio cake
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.
Pistachio cake
You can decorate the macaronade with a few pistachios.

Stage 5 - 30 min.
Pistachio cake
Bake for about 30 minutes.

Stage 6
Pistachio cake
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 recipe150 RDI=40 %1,240 RDI=90 %390 RDI=40 %2,370 RDI=90 %9,900 RDI: 90 %
Per 100 g20 RDI=7 %180 RDI=10 %60 RDI=7 %350 RDI=10 %1,480 RDI: 10 %
Per cake80 RDI=20 %620 RDI=40 %200 RDI=20 %1,180 RDI=40 %4,950 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
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
Basic cake batter - the French way

You can get more informations, or check-out other recipes which use it, for example:

Macaronade mixture
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
Other recipes you may also like
Raspberry muffins
Raspberry muffins
Delicious when still warm.
February 21th 2011309 K5 45 min.
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
August 19th 2021173 K5 60 min.
Turmeric risotto
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
May 19th 201980 K3.5 60 min.
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26th 201947 K5 30 min.
Springtime mixed salad
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
June 5th 201983 K 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page