pistachio génoise sponge cake

light and airy pistachio génoise cake

prep: 10'
bake: 20-30'
6 large slices

Pistachio génoise sponge cake has a cloud-like texture. Luxurious green inside with a perfectly crunchy chocolate cover makes it the perfect dessert for fancy gatherings.


  • pistachio kernels 50g, ground
  • plain flour 75g or 2/3 cup
  • granulated sugar 125g or 1/2 cup
  • large eggs 4
  • butter melted 25g
  • sugar vanilla 1/2 tsp

ingredients to cover the cake

  • chocolate 58% 150g
  • butter 75g


  • preheat the oven to 180°C/160°C fan/350°F
  • use a 20cm round cake tin lined with baking paper
  • mix the sugar, vanilla and eggs in a large bowl
  • whisk with an electric mixer until thick and pale
  • fold in the flour and pistachio meal and the butter using a spatula
  • pour the mixture into the prepared cake tin
  • bake for 20–30 minutes
  • let cool completely before removing it from the tin

preparation of the chocolate cover

  • melt the chocolate and butter in a bain-marie
  • when the cake is fully cool, pour the chocolate on the cake
  • using a spatula even the top getting rid of excessive chocolate
  • garnish with a few pistachio kernels
  • put in the fridge to harden

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