Pistachio Marble Cake That You Can’t Stop Eating

Pistachio Marble CakeI recently posted a recipe for a chocolate-covered marble praliné cake that has become one of the most viewed on the blog. An excellent combination of a moist marble cake with hazelnut paste, chocolate ganache, praliné and a chocolate glaçage with caramelized hazelnuts.

Pistachio Marble CakePistachio Marble CakeThis time I decided to visit my friend Julien Abourmad from The French Bastards who are very famous for their special pastries, for example the excellent Brioche Rocher that you must taste. Together we made their wonderful pistachio marble cake.

Pistachio Marble CakePistachio Marble CakePistachio is a wonderful ingredient, but it’s not really green as we’re used to seeing in the food industry. Pistachio paste or pistachio praliné has a brownish-green color, a bit more like olive color, so when using real products without color additives the look is less industrial “pistachio” but more authentic. In my opinion the real color is much more appetitive than the industrial green, from the latter I try to stay away.

Pistachio Marble CakeAbourmad agreed to give me the recipe so I could share it with you. Like every recipe I get, I tried it at home, adapted it for the home kitchen and took some making-of photos. The problem is that after the filming we’re left with the cakes at home, this time too our neighbors were very very happy.

Pistachio Marble CakePistachio Marble CakePistachio Marble Cake
22cm loaf pan (or shorter and higher pan)

Cake Batter:
100g butter, softened
300g sugar
220g eggs (around 3 large eggs) 
130g heavy whipping cream
240g flour, sifted
8g baking powder
4g salt

Pistachio Batter:
90g pure pistachio paste or 70g pistachio praliné

Cocoa Batter:
15g cocoa powder, sifted

Chocolate Glaçage:
150g dark chocolate 70%, chopped
120g milk chocolate, chopped
75g canola oil

For decoration (possible):
Roasted pistachio, chopped
Pistachio praliné

1. Preheat the oven to 170 degrees Celsius. line a 22cm loaf pan with parchment paper.
2. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add cream, flour, baking powder and salt over butter mixture, stir to combine. Don’t over-mix so that the cake does not come out too dense.
5. Divide the mixture into two equal parts, each part in a separate bowl.
6. Pistachio Batter: Add pistachio paste to one bowl, mix lightly until a natural pistachio color is obtained.
7. Cocoa Batter:  Add cocoa to the second mixture, mix lightly until a brown mixture is obtained.
8. Put each mixture in a separate pastry bag.
9. Pipe alternately from both mixtures stripes or dots along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
10. Bake for about 40-45 minutes, until the cake is firm but not too dry. Remove from the oven, let cool in the pan, remove from the pan and freeze.

11. Chocolate Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth. 
12. Remove the cake from the freezer, place it on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
13. Garnish with chopped pistachio and pistachio praliné.
14. Keep the cake in an airtight container and when it reaches room temperature enjoy!



  • 29 March 2022
    Will S

    Thank you Sharon this cake looks great.
    I love marble cake so much and it seems like the combination of chocolate and pistachio is great. I have never tried this combination in marble cakes.
    Thank you so much for the recipe I’m sure is excellent as I have already baked a lot of your recipes and they were all wonderful🙏❣️😋
    Will S

  • 29 March 2022

    Hi Sharon, thanks for this amazing recipe. Can we have more details about the pistachio batter ingredients ?
    Thanks 😉

  • 29 March 2022

    Looks great and I will try it soon. Thank you Sharon.

  • 30 March 2022

    Looks amazing! Can’t wait to make this with my mother. Thank you!

  • 30 March 2022

    I’d love to make this, can the pistachio paste be homemade? Or is it easy to find in the supermarket?☺️

  • 03 April 2022
    Ingrid Chalita

    The cake is marvelous! Thanks for sharing

  • 05 May 2022

    I love pistachios and am looking forward to making this cake. Thank you!!

  • 08 May 2022

    Looking to make here soon and curious on the chocolate glacage as i have never made one with just oil….will this recipe yield a slightly firm surface or more of a soft/wet surface?

      • 13 May 2022

        Thanks for the response! Cant wait someday to visit and do a tour!

  • 09 May 2022

    So, basically, you split the base batter in half, then, in each half, you add the pistachio and cocoa powder respectively?
    You are not too clear about this.

  • 10 May 2022

    Do i need to remove cake from the pan after oven and freeze? Or just freeze it with the pan?

  • 01 November 2022

    I can’t find pistachio paste but can find pistachio cream will that work?

  • 31 March 2023

    Hi Sharon,
    May I know what are the substitutes for the “75g canola oil” ? Can I use grape seed oil / cocoa butter instead please ?
    Thanks a lot for your sharing .

  • 24 January 2024
    Deborah Quinn


    My cake is in the oven and I can’t wait to try it. How long do I freeze for? Until it is frozen solid or just whilst the chocolate is melting?

    Thank you!


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