Victorian Pistachio Cake

This naturally green Victorian pistachio cake is an old German recipe from the 1860s!

Victorian Pistachio Cake

You need 5 ingredients for the Victorian pistachio cake: pistachios, almonds, a lot of eggs, sugar and some flour. The cake is basically a pistachio marzipan sponge cake. The Victorian recipe says to make the pistachio marzipan first: pistachios, blanched almonds and some of the eggs were pounded in a mortar until they form a paste. But today, you can just use a food processor or blender to make the pistachio marzipan!

Victorian Pistachio Cake

I found the pistachio cake recipe in an old German cookbook: It was published in 1863 in Stuttgart. In the Victorian era, Stuttgart was the capital of the kingdom of Württemberg.

I’ve translated the recipe and converted the measurements. Because it’s an old recipe, the measurements weren’t in gram but in loth. Loth (or lot) is an old unit of weight. 1 loth was approximately 15 gram in the 1860s in Württemberg. More about the problem of converting old German recipe measurements here: Medieval Nürnberger Lebkuchen Recipe

Green Pistachio Cake With Meringue Buttercream And Strawberries




1860s Pistachio Cake

Scroll down for the adapted recipe.


  • 12 loth pistachios
  • 4 loth blanched almonds
  • 14 eggs
  • 18 loth sugar
  • 4 loth flour


  • 1/2 pound pistachios
  • 1/2 pound blanched almonds
  • 16 eggs
  • 1 pound sugar
  • 6 loth breadcrumbs

Both recipes were published in Kochbuch Oder Theoretisch-Praktische Anweisung Zur Bürgerlichen Und Feineren Kochkunst in 1863. Here’s a link to the original German recipe.

Naturally Green Pistachio Cake With Natural Food Coloring
Victorian pistachio cake with Swiss meringue buttercream and frozen strawberries




Victorian Pistachio Cake

I adapted the first recipe which uses flour instead of breadcrumbs.


  • 120 g (1 1/5 cup) chopped pistachios
  • 40 g (1/4 cup) blanched almonds
  • 9 eggs (3 eggs + 6 egg yolks + 6 egg whites)
  • 180 g (a bit less than 1 cup) sugar
  • 40 g (1/3 cup) flour



Preheat the oven to 320°F (160°C) and line a springform pan with baking paper.

Grind pistachios and blanched almonds in a food processor until they turn into a paste.

Beat 6 egg whites until stiff.

Combine sugar, 3 eggs, 6 egg yolks and the pistachio-almond paste in a medium-sized bowl and mix until fluffy. Fold in the egg whites and flour. Then pour the batter into the springform pan.

Bake the Victorian pistachio cake for 40 minutes or until a skewer inserted into the middle comes out clean.

Pistachio Cake Recipe
Victorian pistachio cake with Swiss meringue buttercream

Related: 7 Types Of Buttercream + Recipes



More Victorian Recipes


25 thoughts on “Victorian Pistachio Cake

  1. This cake interests me! I am a huge fan of almonds, and I do like pistachios. I am not sure if I would like it in a cake form, but this sounds so interesting! Pinned.

  2. What beautiful colors! It sounds yummy, too, but it would be just beautiful when serving it. I have three daughters and sometimes we have tea parties. This would be prefect for those! Pinned.

  3. Hi this is Kristina visiting from Snickerdoodle Create Bake. What beautiful colors! And how great that it’s naturally colored, without any food dye. Another bonus is there are only 5 ingredients and they are all real food!

  4. It’s wonderful how you have revived this beautiful recipe, Lina! I was so interested to read the history behind it as well. Pinning! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I hope you have a lovely weekend!

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