2: 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.
3: Preheat the oven to 390°F (200°C). Spread or pipe 200 g macaronade mixture evenly over the top of the cake(s).
4: You can decorate the macaronade with a few pistachios.
5: Bake for about 30 minutes.
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.