The easy pistachio cake recipe

Delicious, simple, yet essential.
Éric Kayser shares his recipe for pistachio cake in all its simplicity.
A few ingredients, minimal tools, and plenty of enthusiasm.

The Recipe:
Pour the eggs and sugar into the mixer and start it on low speed.
Mix until the mixture turns pale.

Increase the mixer’s speed and add the baking powder and salt.

Lower the speed again to add the flour.
Incorporate it gradually to avoid lumps.

Next, add the liquid cream at 25°C.

Add the pistachio paste. Make sure the paste is fully incorporated and that there are no large chunks that could make the cake bitter.

Finally, add the melted butter (microwaved). If preferred, the butter can be clarified in a bain-marie.

Fill your molds two-thirds full.
Gently tap them on the table to settle the batter and ensure sharp edges after baking.

Bake at 180°C for 32–33 minutes.

A little indulgence to share during snack time, accompanied by children’s laughter.

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