Recipe Detail

Pistachio and Cream Ring Cake / Ciambellone Panna e Pistacchio

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  1. 4 whole - Eggs Room temperature
  2. 150 grams - All purpose flour
  3. 100 grams - Pistachio flour
  4. 250 grams - Cream Room temperature
  5. 130 grams - Sugar
  6. 16 grams - Baking powder A sachet
  7. 1 teaspoons - Vanilla extract


- preheat the oven at 180 degree (Celsius)
- whisk the eggs with the sugar for few minutes
- then add the vanilla and mix again,
- add now half of the liquid cream and mix
- mix the flour with the baking powder and sift half in the bowl and keep whisking, slowly start to add all the flour.
- now add the rest of the liquid cream, mix and add the other flour and the pistachio one. Whisk again for few minutes.
-pour the batter in a pre-greased baking pan (or in a pan with baking paper)
-cook in the oven for 40 minutes (depending on your oven)
-do the toothpick test and enjoy.


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