Pistachio Cake

1hr 35m
Preparation/cooking time: ca. 40m + Bake: ca. 55m

For 16 pieces

Nutritional Information

Contains 311 Kcal, 6g Protein, 29g Carbohydrates, 18g Fat


  • 200 g butter, soft
  • 220 g sugar
  • 1 bag vanilla sugar
  • 0.25 tsp. salt
  • 3 eggs
  • 1 organic lemon, use grated zest and juice
  • a little yellow food colouring
  • a little blue food colouring
  • 250 g white flour
  • 100 g shelled ground almonds
  • bag chopped pistachios to decorate
  • 1.5 tsp. baking powder
  • 100 g white chocolate, finely chopped
  • sugar sprinkles to decorate

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  • In a bowl, stir the sugar, vanilla sugar and salt into the butter. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Mix in the lemon zest, lemon juice, and food colouring.
  • Mix the flour, almonds, pistachios and baking powder and stir into the mixture. Pour the batter into the prepared tin. Bake for approx. 55 minutes in the middle of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove it from the tin, and place on a rack to cool completely.
  • Put the chocolate in a thin-sided bowl over gently simmering water. The bowl should not touch the water. Remove from the heat, allow the chocolate to melt, stir until smooth and let cool. Spread the glaze on the cake, decorate with sprinkles and pistachios, and let dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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