{"id":138372,"date":"2026-08-23T15:53:16","date_gmt":"2026-08-23T14:53:16","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=138372"},"modified":"2026-08-23T15:53:18","modified_gmt":"2026-08-23T14:53:18","slug":"moist-pistachio-cake-with-pistachio-paste","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-moist-pistachio-cake-with-pistachio-paste.html","title":{"rendered":"Moist Pistachio Cake with Pistachio Paste"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This moist pistachio cake is made with creamy pistachio paste for a rich, naturally nutty flavor. It has a soft, buttery crumb and a crunchy pistachio topping.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepared with simple ingredients and baked in a loaf pan, it makes an easy yet elegant cake for dessert, afternoon tea, or a special occasion.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1802\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-3.jpg\" alt=\"Slice of moist pistachio cake made with pistachio paste and served on a green plate\" class=\"wp-image-124954\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-3.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-3-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-3-682x1024.jpg 682w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-3-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">A moist pistachio cake made from scratch<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Today, I\u2019m sharing an irresistible pistachio cake made with homemade pistachio paste. It has a tender crumb, a wonderful nutty aroma, and plenty of real pistachio flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Before getting to the recipe, let me tell you how this cake came about. I was excited to make my homemade pistachio paste, but in my enthusiasm, I used pistachios with their skins still attached instead of bright green, peeled pistachios.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The resulting paste was much darker than I had expected, but it tasted so good that I could not resist sampling it straight from the jar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">My original baking plans had to change, but that darker pistachio paste produced a deliciously rich and flavorful loaf cake. It also taught me something important: pistachio paste does not need to be bright green to taste good.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The variety of pistachios, the presence of their skins, and the level of roasting all affect the final color. A naturally beige, olive, or light brown pistachio cake can still have an excellent pistachio flavor.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache.jpg\" alt=\"Whole homemade pistachio loaf cake resting on a white serving tray\" class=\"wp-image-124955\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Why you will love this pistachio cake recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Made with pistachio paste:<\/strong> the paste distributes the pistachio flavor throughout the entire cake.<\/li>\n\n\n\n<li><strong>Soft and moist:<\/strong> heavy cream and melted butter give the cake a tender, rich crumb.<\/li>\n\n\n\n<li><strong>Made from scratch:<\/strong> this recipe does not use boxed cake mix or instant pistachio pudding.<\/li>\n\n\n\n<li><strong>Easy to serve:<\/strong> the cake is baked in a loaf pan and can be cut into neat slices.<\/li>\n\n\n\n<li><strong>Perfect for making ahead:<\/strong> its flavor becomes even more noticeable after a few hours of resting.<\/li>\n\n\n\n<li><strong>Easy to customize:<\/strong> pistachio pairs beautifully with raspberries, pears, citrus, and chocolate.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for a moist pistachio cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">These quantities make one pistachio loaf cake in a pan measuring approximately 9 x 5 inches, or 22 to 24 cm long. For the most reliable result, weigh the ingredients with a kitchen scale.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>4 large eggs:<\/strong> bring them to room temperature before beginning. They provide structure and help create a lighter crumb.<\/li>\n\n\n\n<li><strong>280 g granulated sugar:<\/strong> sugar provides sweetness, but it also helps the cake retain moisture. White sugar preserves the natural color of the pistachio better than brown sugar.<\/li>\n\n\n\n<li><strong>100 g heavy cream:<\/strong> the fat in the cream makes the cake soft and tender. Avoid low-fat cream, which will produce a slightly less moist result.<\/li>\n\n\n\n<li><strong>80 g unsalted butter:<\/strong> melt the butter and allow it to cool slightly before adding it to the batter.<\/li>\n\n\n\n<li><strong>220 g all-purpose flour:<\/strong> measure it accurately and avoid overmixing once it has been added.<\/li>\n\n\n\n<li><strong>70 g pistachio paste:<\/strong> use a good-quality paste with a high proportion of pistachios, or prepare your own homemade pistachio paste.<\/li>\n\n\n\n<li><strong>6 g baking powder:<\/strong> this gives the loaf enough lift without leaving a noticeable aftertaste.<\/li>\n\n\n\n<li><strong>A handful of chopped pistachios:<\/strong> these are optional, but they add crunch and make the cake\u2019s flavor immediately recognizable.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-103120\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/pate-de-pistaches-maison-2.jpg\" alt=\"Homemade pistachio paste for baking pistachio cake\" class=\"wp-image-103120\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/pate-de-pistaches-maison-2.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/pate-de-pistaches-maison-2-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/pate-de-pistaches-maison-2-1024x682.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/pate-de-pistaches-maison-2-310x205.jpg 310w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Homemade pistachio paste<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pistachio paste, pistachio butter, or pistachio cream?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">These products are often sold under similar names, but they are not necessarily interchangeable. Checking the ingredient list before baking can prevent an overly sweet, oily, or weakly flavored cake.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pistachio paste<\/strong> contains a high proportion of finely ground pistachios. Depending on the recipe or brand, it may also contain a small amount of sugar or oil. This is the product intended for this cake.<\/li>\n\n\n\n<li><strong>Pistachio butter<\/strong> is usually made primarily or entirely from ground pistachios. It may be unsweetened and can separate naturally in the jar.<\/li>\n\n\n\n<li><strong>Pistachio cream<\/strong> is commonly a sweet spread made with sugar, oil, milk powder, or white chocolate. Its pistachio content can vary considerably.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For the closest result, use pistachio paste rather than a sweet pistachio spread. If using a commercial product, choose one that lists pistachios as its first ingredient.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A 100% pistachio butter may also work, but it will make the cake taste less sweet and potentially more intensely nutty than a lightly sweetened pistachio paste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make pistachio cake<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Prepare the pan and oven<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 400\u00b0F or 200\u00b0C using conventional heat. Line a 9 x 5-inch loaf pan with parchment paper, leaving enough overhang on the long sides to lift out the cake later.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Melt the butter over low heat or in short intervals in the microwave. Set it aside to cool slightly while preparing the remaining ingredients.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Whip the eggs and sugar<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Place the eggs and granulated sugar in a large mixing bowl. Beat them for 3 to 4 minutes, or until the mixture becomes pale, foamy, and slightly increased in volume.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This step introduces air into the batter and helps prevent the finished loaf from becoming unnecessarily heavy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Add the cream and pistachio paste<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Warm the heavy cream very gently. It should feel barely warm rather than hot. Hot cream could deflate the whipped egg mixture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually whisk the cream into the eggs and sugar. Add the pistachio paste and continue mixing until no dark streaks or thick lumps remain.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the pistachio paste is particularly thick, stir it in a small bowl with a spoonful of the warm cream before adding it to the main mixture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Incorporate the dry ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Combine the flour and baking powder in a separate bowl. Sift them over the pistachio mixture in two or three additions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fold gently with a spatula, scraping along the bottom and sides of the bowl. Stop mixing as soon as no dry flour remains. Excessive mixing at this stage can develop too much gluten and produce a dense or rubbery crumb.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Add the melted butter<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Slowly pour in the cooled melted butter. Fold until the batter looks smooth, evenly colored, and slightly glossy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Run the spatula across the bottom of the bowl several times to ensure that no butter has collected underneath the batter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Fill the loaf pan<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the batter into the prepared pan and smooth the surface. Gently tap the pan against the counter once or twice to remove any unusually large air pockets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle the chopped pistachios evenly over the top. For a more controlled split along the center of the loaf, you can draw a very thin line of softened butter lengthwise across the batter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Bake the pistachio loaf cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bake at 400\u00b0F or 200\u00b0C for 5 minutes. Without removing the cake from the oven, reduce the temperature to 310\u00b0F or 155\u00b0C and continue baking for approximately 35 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because ovens and loaf pans vary, begin checking the cake a few minutes before the suggested baking time has elapsed.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Check for doneness<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Insert a thin skewer or knife into the thickest part of the cake. It should come out clean or with a few dry crumbs attached. It should not be coated in wet batter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the top is already browned but the center needs more time, loosely cover the loaf with aluminum foil and continue baking for a few minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">9. Cool before slicing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the cake to rest in its pan for about 5 minutes. Lift it out using the parchment paper and place it on a wire rack.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the paper and let the loaf cool before slicing. The crumb continues to set as it cools, so cutting it immediately can compress the center or create uneven slices.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1802\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5.jpg\" alt=\"Moist pistachio cake sliced to show its soft crumb and topped with whole pistachios\" class=\"wp-image-124957\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5-682x1024.jpg 682w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My tips for the best pistachio cake<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use room-temperature ingredients:<\/strong> eggs and cream combine more smoothly when they are not refrigerator-cold.<\/li>\n\n\n\n<li><strong>Weigh the flour:<\/strong> adding too much flour is one of the most common causes of dry loaf cakes.<\/li>\n\n\n\n<li><strong>Check the pistachio percentage:<\/strong> some inexpensive spreads contain more sugar and oil than pistachios.<\/li>\n\n\n\n<li><strong>Stir separated pistachio paste:<\/strong> natural oils may rise to the top of the jar. Stir them back in before weighing the paste.<\/li>\n\n\n\n<li><strong>Do not overmix:<\/strong> fold only until the flour and butter have been incorporated.<\/li>\n\n\n\n<li><strong>Use the correct pan size:<\/strong> a smaller pan creates a taller cake that will take longer to bake through.<\/li>\n\n\n\n<li><strong>Do not rely on color alone:<\/strong> the loaf may brown before its center is fully baked, so always test the middle.<\/li>\n\n\n\n<li><strong>Let the cake rest:<\/strong> its texture becomes easier to slice and its pistachio flavor develops as it cools.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Why is my pistachio cake dense?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A dense pistachio cake is usually caused by one or more of the following problems:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The eggs and sugar were not whipped long enough.<\/li>\n\n\n\n<li>The batter was mixed too vigorously after adding the flour.<\/li>\n\n\n\n<li>Too much flour was added because it was measured by volume and packed into the cup.<\/li>\n\n\n\n<li>The baking powder was old or inactive.<\/li>\n\n\n\n<li>The pistachio spread contained an unusually high amount of oil or sugar.<\/li>\n\n\n\n<li>The oven temperature was too low at the beginning of baking.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For the lightest possible result, weigh the ingredients, use fresh baking powder, and stop mixing as soon as the batter becomes uniform.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Troubleshooting pistachio loaf cake<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">The middle is still underbaked<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The loaf may be too deep for the pan, or the oven may run cooler than its display suggests. Cover the browned top with foil and continue baking at the lower temperature until the center passes the skewer test.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The cake is dry<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The cake was likely baked for too long, or too much flour was used. Start checking it early and remove it once the skewer comes out without wet batter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The pistachio flavor is too mild<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The quality and concentration of the pistachio paste make a significant difference. Choose a product in which pistachios are the primary ingredient. A small pinch of salt can also help enhance the nutty flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The cake is not green<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is normal. Pistachios with their skins attached, as well as heavily roasted pistachios, produce a darker paste. Natural pistachio cakes can range from pale green to olive, beige, or light brown.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A very bright green cake is not necessarily more flavorful and may contain added food coloring.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The cake sank after baking<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The center may not have been fully baked, or the oven door may have been opened too early. Avoid opening the oven during the first part of the baking time, and test the deepest part before removing the loaf.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-4.jpg\" alt=\"Cross-section of pistachio paste cake showing its moist, tender crumb\" class=\"wp-image-124956\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-4.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-4-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-4-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pistachio cake variations<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pistachio and raspberry cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Gently fold a small handful of fresh or frozen raspberries into the finished batter. If using frozen berries, add them without thawing to reduce streaking and excess moisture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pistachio and white chocolate cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add a modest amount of white chocolate chips. White chocolate complements pistachio, but using too much can make the cake overly sweet and hide its delicate nutty flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pistachio and pear cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fold in one firm pear, peeled and cut into small cubes. Pat the pieces dry before adding them so they do not release too much liquid into the batter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pistachio and orange blossom cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add a small amount of orange blossom water for a delicate Mediterranean flavor. Use it sparingly so that it enhances rather than overwhelms the pistachio.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Gluten-free pistachio cake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Replace the all-purpose flour with an equal weight of a reliable gluten-free 1-to-1 baking blend intended for cakes. A blend containing a binder will provide a more stable crumb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Replacing all the flour with almond flour is not recommended for this exact recipe. Almond flour absorbs liquid and provides structure differently, so the cake could become oily, heavy, or fragile.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Can this pistachio cake be made vegan?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Not with a straightforward one-ingredient substitution. The four eggs provide a substantial amount of structure and moisture in this recipe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Replacing all four eggs with applesauce would probably produce a much heavier cake. A reliable vegan version would require rebalancing the flour, liquid, fat, and leavening rather than simply replacing each egg with a fixed quantity of fruit puree.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What flavors pair well with pistachio?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pistachio pairs especially well with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Raspberries and strawberries<\/li>\n\n\n\n<li>Pears and apricots<\/li>\n\n\n\n<li>Lemon or orange zest<\/li>\n\n\n\n<li>Orange blossom water<\/li>\n\n\n\n<li>Vanilla<\/li>\n\n\n\n<li>Dark or white chocolate<\/li>\n\n\n\n<li>Cardamom<\/li>\n\n\n\n<li>Rose water, when used sparingly<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For the clearest pistachio flavor, choose only one or two complementary ingredients rather than combining several strong flavors in the same cake.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to serve pistachio cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This pistachio loaf cake is delicious on its own with coffee, black tea, or mint tea. It also works well as a simple dessert with fresh raspberries, a tart berry sauce, or a spoonful of thick plain yogurt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a special occasion, drizzle the cooled loaf with a simple lemon glaze or a thin pistachio glaze, then finish it with finely chopped pistachios.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avoid covering it with a very sweet or strongly flavored frosting if you want the pistachio paste to remain the main flavor.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to store pistachio cake<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>At room temperature:<\/strong> allow the cake to cool completely, then wrap it tightly or place it in an airtight container. It will remain moist for approximately 3 days.<\/li>\n\n\n\n<li><strong>In the refrigerator:<\/strong> refrigeration is mainly useful in very warm conditions. Bring the cake to room temperature for about 30 minutes before serving, as cold butter makes the crumb feel firmer.<\/li>\n\n\n\n<li><strong>In the freezer:<\/strong> wrap the entire loaf or individual slices securely and freeze them for up to 2 months.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Freezing individual slices makes it easy to thaw only what you need. Let a slice defrost at room temperature or warm it very briefly in the microwave at low power.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Is pistachio cake the same as pistachio loaf?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A pistachio loaf is simply a pistachio cake baked in a loaf pan. Despite its shape, this recipe is a sweet cake rather than bread, which is why both terms can accurately describe it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use pistachio cream instead of pistachio paste?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It depends on the product. Sweet pistachio cream often contains considerably more sugar and oil than pistachio paste, which can change both the flavor and texture. A high-quality pistachio paste is the most reliable option.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make this cake with instant pistachio pudding mix?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. This is a from-scratch pistachio cake made with real pistachio paste. Instant pudding mix has a different composition and cannot replace the paste without reformulating the recipe.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What makes this pistachio cake moist?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The heavy cream, butter, sugar, and eggs all contribute to its soft texture. Accurate flour measurement, gentle mixing, and avoiding overbaking are equally important.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What kind of pistachios are best for baking?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Use fresh, unsalted pistachios without a rancid smell or bitter aftertaste. Peeled pistachios produce a greener paste, while pistachios with their skins attached create a darker, slightly more rustic result.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How should I store opened pistachio paste?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Always follow the manufacturer\u2019s directions. Homemade pistachio paste should generally be kept in a clean, airtight jar in the refrigerator. Natural oil separation is normal, but discard the paste if it develops a rancid or unpleasant smell.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make pistachio cake in advance?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Bake it the day before serving, allow it to cool completely, and wrap it tightly. The crumb remains soft and the pistachio flavor becomes even more noticeable after resting.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I freeze individual slices?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Wrap each slice separately before placing it in a freezer-safe container. This prevents freezer burn and allows you to thaw one serving at a time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">More recipes and baking ideas with pistachios<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-maamoul-lebanese-date-filled-cookies-recipe.html\">Lebanese maamoul cookies with a pistachio filling variation<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-and-delicious-baklava-rolls-recipe.html\">Easy almond and pistachio baklava rolls<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-homemade-frangipane-recipe.html\">Homemade frangipane with a pistachio variation<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-vanilla-mousseline-cream-foolproof-recipe.html\">Vanilla mousseline cream with a pistachio variation<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-semolina-cake-the-best-basbousa-recipe.html\">Moist semolina cake topped with pistachios<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-moist-pistachio-cake-with-pistachio-paste.html\/print\/138382\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-138382-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-138382\" data-tr-id=\"138382\" class=\"tasty-recipes tasty-recipes-138382 tasty-recipes-display 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27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2015\/03\/cake-a-la-la-pate-de-pistache-5-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Moist Pistachio Cake with Pistachio Paste\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Moist Pistachio Cake with Pistachio Paste<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span 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Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"10\">10<\/span> portions <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-moist-pistachio-cake-with-pistachio-paste.html\/print\/138382\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This moist pistachio cake is made from scratch with real pistachio paste, heavy cream, and butter. Baked in a loaf pan and topped with chopped pistachios, it has a soft, tender crumb and a rich nutty flavor. Serve it for dessert, afternoon tea, or as an elegant homemade snack cake.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551bd\" id=\"ingredient_checkbox_6a8b9c10551bd\" aria-label=\"4 large eggs, at room temperature\"><label for=\"ingredient_checkbox_6a8b9c10551bd\"><\/label><\/span><span data-amount=\"4\">4<\/span> large eggs, at room temperature<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551c6\" id=\"ingredient_checkbox_6a8b9c10551c6\" aria-label=\"280 g granulated sugar\"><label for=\"ingredient_checkbox_6a8b9c10551c6\"><\/label><\/span><span data-amount=\"280\" data-unit=\"g\">280 g<\/span> granulated sugar<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551cc\" id=\"ingredient_checkbox_6a8b9c10551cc\" aria-label=\"100 g heavy cream, at room temperature\"><label for=\"ingredient_checkbox_6a8b9c10551cc\"><\/label><\/span><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> heavy cream, at room temperature<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551d2\" id=\"ingredient_checkbox_6a8b9c10551d2\" aria-label=\"80 g unsalted butter, melted and slightly cooled\"><label for=\"ingredient_checkbox_6a8b9c10551d2\"><\/label><\/span><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> unsalted butter, melted and slightly cooled<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551d6\" id=\"ingredient_checkbox_6a8b9c10551d6\" aria-label=\"220 g all-purpose flour\"><label for=\"ingredient_checkbox_6a8b9c10551d6\"><\/label><\/span><span data-amount=\"220\" data-unit=\"g\">220 g<\/span> all-purpose flour<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551db\" id=\"ingredient_checkbox_6a8b9c10551db\" aria-label=\"70 g pistachio paste\"><label for=\"ingredient_checkbox_6a8b9c10551db\"><\/label><\/span><span data-amount=\"70\" data-unit=\"g\">70 g<\/span> pistachio paste<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551e0\" id=\"ingredient_checkbox_6a8b9c10551e0\" aria-label=\"6 g baking powder\"><label for=\"ingredient_checkbox_6a8b9c10551e0\"><\/label><\/span><span data-amount=\"6\" data-unit=\"g\">6 g<\/span> baking powder<\/p>\n<p data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a8b9c10551e6\" id=\"ingredient_checkbox_6a8b9c10551e6\" aria-label=\"1 handful unsalted pistachios, roughly chopped\"><label for=\"ingredient_checkbox_6a8b9c10551e6\"><\/label><\/span><span data-amount=\"1\">1<\/span> handful unsalted pistachios, roughly chopped<\/p>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a8b9c10555e7_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a8b9c10555e7_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4 data-pm-slice=\"0 0 []\">Prepare the ingredients and loaf pan<\/h4>\n<ol>\n<li id=\"instruction-step-1\">\n<p>Remove the eggs and heavy cream from the refrigerator about 30 minutes before baking. Room-temperature ingredients combine more evenly and help produce a smoother batter.<\/p>\n<\/li>\n<li id=\"instruction-step-2\">\n<p>Preheat the oven to 400\u00b0F or 200\u00b0C using conventional heat. If using a convection or fan-assisted oven, reduce the temperature slightly.<\/p>\n<\/li>\n<li id=\"instruction-step-3\">\n<p>Line a 9 x 5-inch or 22 to 24 cm loaf pan with parchment paper. Leave some paper extending over the two long sides so the baked cake can be lifted out easily.<\/p>\n<\/li>\n<li id=\"instruction-step-4\">\n<p>Melt the butter over low heat or in short intervals in the microwave. Set it aside until it is still liquid but no longer hot.<\/p>\n<\/li>\n<li id=\"instruction-step-5\">\n<p>Stir the pistachio paste thoroughly before measuring it, especially if its natural oils have separated in the jar.<\/p>\n<\/li>\n<\/ol>\n<h4>Make the pistachio cake batter<\/h4>\n<ol start=\"6\">\n<li id=\"instruction-step-6\">\n<p>Break the eggs into a large mixing bowl and add the granulated sugar.<\/p>\n<\/li>\n<li id=\"instruction-step-7\">\n<p>Beat the eggs and sugar with an electric mixer for 3 to 4 minutes. The mixture should become pale, airy, and slightly thicker.<\/p>\n<\/li>\n<li id=\"instruction-step-8\">\n<p>Warm the heavy cream very gently. It should be barely lukewarm, not hot enough to cook the eggs or deflate the mixture.<\/p>\n<\/li>\n<li id=\"instruction-step-9\">\n<p>Pour the cream slowly into the whipped eggs while mixing at low speed.<\/p>\n<\/li>\n<li id=\"instruction-step-10\">\n<p>Add the pistachio paste and mix until it is fully incorporated. Scrape the bottom and sides of the bowl to make sure no thick streaks of paste remain.<\/p>\n<\/li>\n<li id=\"instruction-step-11\">\n<p>In a separate bowl, whisk the flour and baking powder together. This distributes the leavening evenly throughout the flour.<\/p>\n<\/li>\n<li id=\"instruction-step-12\">\n<p>Sift about one-third of the flour mixture over the wet ingredients. Fold it in gently with a spatula.<\/p>\n<\/li>\n<li id=\"instruction-step-13\">\n<p>Add the remaining flour in two additions, folding after each one. Stop mixing as soon as no dry flour remains; overmixing can make the finished cake dense.<\/p>\n<\/li>\n<li id=\"instruction-step-14\">\n<p>Pour in the melted and slightly cooled butter in a thin stream. Fold gently until the batter is smooth, evenly colored, and slightly glossy.<\/p>\n<\/li>\n<li id=\"instruction-step-15\">\n<p>Scrape across the bottom of the bowl several times to ensure that the melted butter has not collected underneath the batter.<\/p>\n<\/li>\n<\/ol>\n<h4>Fill and bake the cake<\/h4>\n<ol start=\"16\">\n<li id=\"instruction-step-16\">\n<p>Transfer the batter to the prepared loaf pan. Smooth the surface with the back of a spoon or a small spatula.<\/p>\n<\/li>\n<li id=\"instruction-step-17\">\n<p>Tap the pan gently against the counter once or twice to release any unusually large air pockets.<\/p>\n<\/li>\n<li id=\"instruction-step-18\">\n<p>Scatter the chopped pistachios evenly over the top. For a more controlled split, draw a thin line of softened butter lengthwise down the center of the batter.<\/p>\n<\/li>\n<li id=\"instruction-step-19\">\n<p>Place the pan in the center of the preheated oven and bake at 400\u00b0F or 200\u00b0C for 5 minutes.<\/p>\n<\/li>\n<li id=\"instruction-step-20\">\n<p>Without opening the oven or removing the pan, reduce the temperature to 310\u00b0F or 155\u00b0C.<\/p>\n<\/li>\n<li id=\"instruction-step-21\">\n<p>Continue baking for approximately 35 minutes. Begin checking the cake a few minutes early because the baking time varies with the pan material and the accuracy of the oven.<\/p>\n<\/li>\n<li id=\"instruction-step-22\">\n<p>Insert a thin skewer or knife into the thickest part of the loaf. The cake is ready when it comes out clean or with a few dry crumbs, but no wet batter.<\/p>\n<\/li>\n<li id=\"instruction-step-23\">\n<p>If the surface is sufficiently browned before the center is baked, cover the loaf loosely with aluminum foil and continue baking for a few more minutes.<\/p>\n<\/li>\n<\/ol>\n<h4>Cool and serve<\/h4>\n<ol start=\"24\">\n<li id=\"instruction-step-24\">\n<p>Remove the pan from the oven and let the cake rest inside it for approximately 5 minutes.<\/p>\n<\/li>\n<li id=\"instruction-step-25\">\n<p>Lift the cake out using the parchment-paper overhang and transfer it to a wire rack. Carefully peel away the paper so moisture does not collect around the sides.<\/p>\n<\/li>\n<li id=\"instruction-step-26\">\n<p>Let the pistachio cake cool before slicing. Its crumb is delicate while hot and becomes more stable as it cools.<\/p>\n<\/li>\n<li id=\"instruction-step-27\">\n<p>Cut the loaf into 10 slices and serve it plain or with fresh raspberries, a tart berry sauce, coffee, or tea.<\/p>\n<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 tranche<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">365 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d, .wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d[data-kb-block=\"kb-adv-heading138372_ce69e0-0d\"]{text-align:right;font-size:var(--global-kb-font-size-xxl, 4rem);font-weight:400;font-style:normal;font-family:Waterfall;}.wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d[data-kb-block=\"kb-adv-heading138372_ce69e0-0d\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading138372_ce69e0-0d[data-kb-block=\"kb-adv-heading138372_ce69e0-0d\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading138372_ce69e0-0d wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading138372_ce69e0-0d\">by Soulef<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This moist pistachio cake is made with creamy pistachio paste for a rich, naturally nutty flavor. It has a soft, buttery crumb and a crunchy pistachio topping. Prepared with simple ingredients and baked in a loaf pan, it makes an easy yet elegant cake for dessert, afternoon tea, or a special occasion. A moist pistachio&#8230;<\/p>\n","protected":false},"author":2,"featured_media":138370,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13328],"tags":[],"class_list":["post-138372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Moist Pistachio Cake with Pistachio Paste<\/title>\n<meta name=\"description\" content=\"Moist pistachio cake made with pistachio paste, featuring a soft, buttery crumb and rich nutty flavor. 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