Pistachio cake

Pistachio cake

By
From
A la Mere de Famille
Makes
2 cakes
Prep
12 mins
Cooking time
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
4 eggs
280g sugar
100g pouring cream, heated to lukewarm
70g PistachIo paste
220g plain flour
6g baking powder
80g unsalted butter, melted
1 handful pistachio nuts, chopped

Method

  1. Making the batter

    Whisk together the eggs and sugar in a mixing bowl until the mixture starts to become pale and thickens. Add the warmed cream and the pistachio paste and stir to combine. Sift in the flour and baking powder. Finally, add the butter and stir to make a smooth and shiny batter.
  2. Baking

    Preheat the oven to 200ºC. Lightly grease and line two loaf (bar) tins with baking paper. Pour the batter into the tins and scatter the pistachios evenly over the top. Bake for 5 minutes. Remove the cakes from the oven and make an incision in the tops using a knife. Reduce the oven temperature to 155ºC and return the cakes to the oven to cook for about 35 minutes, or until the blade of a knife comes out clean when inserted into the centre of the cakes. Remove from the oven, turn out the cakes and allow to cool.

Chef’s tip:

  • To keep the cakes moist you can wrap them in plastic wrap once out of the tin and allow to cool like this before serving.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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