Pistachio marble cake

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Soft and moist pistachio marble cake with a delicate flavor and airy texture. Perfect for coffee or tea time.

Portion

Preheat the oven to 180°C. Grease a loaf pan with butter and dust it with flour. Mix the hot heavy cream (A) with the pistachio cream until smooth. Let the mixture cool down.
In a large bowl, mix the softened butter together with the white sugar and brown sugar until you get a light-colored, fluffy cream. Add the eggs one at a time, mixing well after each until fully incorporated.
Mix the flour with the baking powder. Alternately add the flour and the heavy cream (B), stirring gently, just until combined. Do not overmix, to keep the airy texture. Take 5–6 tablespoons of the plain batter and add them to the pistachio mixture. Stir gently.
Transfer the two doughs into two separate piping bags and cut off the tips. Alternately pour the doughs into the mold: start with the plain dough, then add the pistachio dough in the center. Continue alternating to create a marbled effect.
Bake for 40–45 minutes, until the cake is fully cooked (the toothpick test should come out clean). Let the cake cool completely, then glaze it with the pistachio cream (warmed for about 30 seconds in the microwave). Enjoy! A delicate, flavorful, and perfectly balanced cake, ideal alongside a coffee or tea ☕️💚