Eggnog Cake with Pistachio Cream and Marinated Oranges (Sonja Zietlow)

5 from 6 votes
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 437 kcal



  • 250 g Powdered sugar
  • 214 g Sunflower oil
  • 250 ml Advocaat
  • 250 g Flour
  • 4 Pc. Eggs
  • 1 Vials Rum Flavoring
  • 1 packet Vanilla sugar
  • 1 packet Baking powder
  • 50 g Clarified butter
  • 2 tbsp Nut crumbs

Pistachio Cream:

  • 6 Pc. Eggs
  • 50 g White sugar
  • 100 ml White wine
  • 20 ml Rum
  • 50 g Pistachios
  • 50 g Powdered sugar
  • 1 Pc. Sprig of mint
  • 1 Pc. Orange
  • 2 cl Grand Marnier


  • Preheat the oven to 180 degrees.
  • Mix all ingredients for the cake. Brush small baking tins with clarified butter and sprinkle with breadcrumbs, then briefly spin out excess or tap off. Pour in cake batter. Bake in the oven for 12 minutes.
  • Separate six eggs. Mix egg yolks with sugar, top up with wine and rum. Put the mixture in a food processor with a cooking function for nine minutes at 70 degrees and on stirring level three.
  • Fillet oranges, grate in the zest and marinate with Grand Marnier.
  • Crush the pistachios, mint sugar and some orange juice from the zest in the kitchen chopper and mix.
  • First spread the cream on the side of the plate, put a cam of the pistachio and mint mixture in it, the cake next to it. Decorate with the orange fillets and sprinkle with chopped pistachios.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 437kcalCarbohydrates: 47.3gProtein: 3.5gFat: 22.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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