8 Serves
93 Mins
17 g
71 g
21 g
Preheat your oven to 175°C and prepare a springform pan by lining it with parchment paper.
Ingredients, vitamins, and health benefits
Flour
Sugar
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
116 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
499 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
26 g / 50 gSaturated Fat
7 g / 20 gCholesterol
29 mg / 300 mgCaffeine
15 mgNet Carbs
68 gAlcohol
0 g
In a large mixing bowl, combine the flour, sugar, and baking powder for the base.
In a separate bowl, cream the softened unsalted butter with additional sugar until light and fluffy using a hand mixer.
Incorporate the eggs and cream cheese into the butter mixture, then gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared springform pan and bake for 25-30 minutes until set.
Once cooled, spread the pistachio paste and toasted kataifi over the top, then pour melted dark chocolate over the entire surface to create a shell.
Baking Powder
Unsalted Butter
Cream Cheese
Egg
Dark Chocolate
Pistachio Paste
Kataifi dough
Vitamin A
87 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
116 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
26 g / 50 gSaturated Fat
7 g / 20 gCholesterol
29 mg / 300 mgCaffeine
15 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g