Pistachio Biscuit Cake

Pistachio Biscuit Cake

This is probably our most beloved output of the Bennani kitchen! We find ourselves always opting for this cake – especially when we are hosting guests. This cake has absolutely no flour – shocking, I know! The flour is replaced with crushed biscuits resulting in a rich and decadent texture.

This recipe is easily customisable, by just changing the biscuit you use or the flavouring of your cream, you can have a completely different cake. Our Lotus biscuit version has gained numerous fans – recipe coming soon!

Pistachio Biscuit Cake

However, our family favourite is this pistachio version. We love to totally immerse our tasters into our flavours and, to do so, we combine crushed pistachios and Rich Tea Biscuits for the base. And because thats just not enough, we also flavour the cream with rich pistachio essence or pistachio paste! For this cake, we recommend using a flan tin to get the perfect dip to place the cream into, adding to its overall elegance and sleekness! A major tip for almost any cake you bake is to beat the eggs and sugar together until the mixture becomes thick and creamy. This step is so important as it ensures that your cake comes out super light and fluffy.

Because the base is so rich in texture, the cream is quite simple. The main ingredient of the cream is mascarpone cheese. For the pistachio version of this cake, the essence used is not sweetened and so we recommend adding icing sugar to taste – we use approx. 3 tablespoons! For the other variations of this cake, such as Lotus and Nutella, the icing sugar is not needed as such spreads act as the sweetener for the cream.

Pistachio Cream

A little tip for the aesthetics of this cake – green food colouring! In order to keep in line with the saying, you eat with your eyes, consider adding a few drops of green food colouring to complement the pistachio theme! The delicacy and fluffiness of this cake is an almost definite crowd pleaser! It is the most requested cake in our household and We found that adding a light flavouring to the cream adds to the overall delicacy and fluffiness of the cake!

Check out our recipe and step-by-step guide below on how to recreate this beautiful cake! Please be sure to post your creations, on LinkedIn, Instagram or Facebook, and tag us @Bennanibakes! Hope you enjoy!


  • 3 eggs
  • 1/2 cup of sugar
  • 1/2 cup of vegetable oil
  • 1/2 cup of milk
  • 2 tsp vanilla essence
  • 1 tsp baking Powder
  • 2 1/2 cups Crushed Rich Tea Biscuits
  • 1 tub of mascarpone cheese
  • Pistachio essence/paste
  • Crushed pistachios
  • Approx. 3 tbsp icing sugar


  1. Preheat oven at 160 degrees.
  2. Mix eggs and sugar with electronic whisk until fluffy.
  3. Add in the oil, milk and vanilla and further mix.
  4. Fold in the crushed biscuits and baking powder.
  5. Pour mixture into flan tin.
  6. Bake for about 15 minutes, until golden at top.

For cream: 

For the cream, we recommend combining the mascarpone cheese with pistachio spread, however we can never get our hands on it! As an alternative, replace the pistachio spread with pistachio essence and add a few spoons of icing sugar to taste.

Once the cake has been removed from the tin and cooled down, fill the dip with the cream and decorate it with crushed pistachios.

Happy baking!

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