Adapted from “À la mère de famille“
Makes: About 1 1/2 cup
Prep Time: 15 minutes
BakingTime: 40 minutes
- 4 Eggs
- 1 1/2 cups Sugar
- 1/3 cup whipping cream
- 3 1/2 tbsp Pistachio Paste
- 1 3/4 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 6 tbsp Unsalter butter, melted
- Handful of chopped pistachios
In a large mixing bowl, whisk the eggs and sugar until the mixture is pale and thick. Add the cream and pistachios paste and whisk until combined. Fold in the flour and baking powder. Finally stir in the butter. The batter should be smooth and shiny.
Preheat the oven to 400°F/ 205 °C. Line a 1-1 cms/ 1-1 inch loaf pan (or two smaller ones) with parchment paper. Pour the batter into the prepared pan and scatter the chopped pistachios over the top.
Bake for 10 minutes, then make a lengthwise incision in the top of the cake with a sharp knife. Lower the oven temperature to 300°F/ 150 °C, then return the cake to the oven for about 1 hour (the original recipe asks only for 35 minutes, so check in between. I had to leave mine for 1 hour), until the cake is golden-brown and a knife inserted into the middle comes out clean.
Remove from the oven and cool in the pan on a wire rack for 10 minutes, then turn the cake out of the pan. Cool completely before serving. (The cake will keep in an airtight container for up to 3 days.)
To keep the cake moister, wrap it in a plastic wrap as soon as it comes out of the oven and allow it to cool like that.
And if you don’t have a loaf pan, what about simply spooning the mixture in a muffin pan? In this case watch the time. They will need less time.