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.
38 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=60 %1,240 RDI=120 %390 RDI=60 %2,370 RDI=120 %9,900 RDI: 120 %
Per 100 g20 RDI=9 %180 RDI=20 %60 RDI=9 %350 RDI=20 %1,480 RDI: 20 %
Per cake80 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
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

Other recipes you may also like
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015420 K4.8 35 min.
Eggs with mayonnaise
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
October 5th 201471 K5 35 min.
Cauliflower coconut curry
Cauliflower coconut curry
Curry sauces are often heavy with cream, but here's one that's non-dairy, made with coconut milk, so much lighter. It's every bit as delicious.
February 27th 202223 K 55 min.
Home-made chilli oil
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
March 30th 202231 K 15 min.
How to prepare Jerusalem artichokes
How to prepare Jerusalem artichokes
Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
January 11th 202324 K 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)

*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