Pistachio Cake Recipe

Name: Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 270 g unsalted butter; 1 lemon, zested; 1 vanilla pod, seeded; 100 g blanched almonds, ground; 120 g pistachios, ground; 250 g caster sugar; 4 organic eggs; 40 g plain flour; 1 lemon, zested and juiced; 60 g pistachios; 50 g caster sugar

Servings: persons

270 g unsalted butter
1 lemon, zested
1 vanilla pod, seeded
100 g blanched almonds, ground
120 g pistachios, ground
250 g caster sugar
4 organic eggs
40 g plain flour
1 lemon, zested and juiced
60 g pistachios
50 g caster sugar

1
Preheat the oven to 150 degrees C.
2
Line a loaf tin with parchment paper and grease with 20g of the butter.
3
Soften the remaining butter and beat it together with the sugar until light and fluffy.
4
Add in the eggs, one at a time.
5
Add the zest and vanilla seeds, then fold in the nuts and the flour.
6
Pour the mixture into a 22 x 12 cm pan and bake for 45 minutes or until a toothpick, inserted into the centre, comes out clean.
7
Leave to cool and then slide out of the pan.
8
For the topping, mix the lemon juice with the sugar and boil until thick.
9
Add the zest.
10
Stir in the pistachios and pour over the cake.

1185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 270 g unsalted butter, 1 lemon, zested, 1 vanilla pod, seeded, 100 g blanched almonds, ground, and more.

Yes, Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cake

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