10 Serves
105 Mins
Preheat your oven to 175°C and grease a standard cake pan.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
131 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
178 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
20 g / 20 gCholesterol
149 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 gIn a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then fold in the pistachio paste until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk or cream if needed, until just incorporated.
Pour the batter into the prepared cake pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Danish