Pistachio cake

Pistachio cake

The Tivoli Road Baker
1 large loaf
Bonnie Savage and Alan Benson

Our loaf cakes are a permanent feature in our pastry cabinet and we rotate them regularly. This elegant cake is moist and delicious. The rich green of the pistachios contrasts beautifully when served with berries and cream, and the lemon zest lifts their sweetness.


Quantity Ingredient
310g butter, soft
280g caster (superfine) sugar
5 whole eggs, at room temperature
zest of 1 lemon
1/2 vanilla bean, seeds scraped
85g plain (all-purpose) flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
125g ground almonds
125g ground pistachios


  1. Preheat the oven to 160°C (320°F). Grease a 9 × 22 × 10 cm (3½ × 8¾ × 4 in) loaf tin and line it with baking paper.
  2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy.
  3. Crack the eggs into a separate bowl, then add the lemon zest and vanilla. Gradually add the egg mixture to the creamed butter and sugar, mixing well between each addition until fully incorporated. Scrape down the sides of the bowl if necessary to ensure the ingredients are thoroughly mixed.
  4. Sift the flour, baking powder and salt into a large mixing bowl, add the ground almonds and pistachios, and whisk to combine. Fold the dry mixture into the wet ingredients, then gently mix with the paddle until the mixture just comes together.
  5. Pour the mixture into the tin and bake for 50–60 minutes, until a skewer inserted into the middle comes out clean.

Bakery Notes

  • You could cool this cake either in the tin or on a wire rack. As a general baking rule, if you like a softer crust, cool the cakes in the tins. If you prefer more contrast between the crust and the centre, remove from the tin and cool on a wire rack.

    To get a nice even finish on your cakes, use a wet hand to spread the batter evenly into the tin before baking.

    If ground pistachios are difficult to come by, just grind your own from unsalted raw, shelled pistachios. The pistachio meal will keep well for a few days in an airtight container.

    For a lovely variation, try baking berries into the cake. Fill your tin two-thirds of the way, spread a layer of berries over (100–150 g [3½–5½ oz], frozen is fine), then top with the remaining batter and bake according to the recipe.
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