12 Serves
73 Mins
14 g
44 g
19 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Phyllo Dough
Honey
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
87 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
256 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and ground pistachios.
In a separate bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer.
Beat the eggs into the butter mixture one at a time, then gradually fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack before serving.
Flour
Baking Powder
Ground Pistachios
Butter
Sugar
Egg
Vitamin A
5 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
87 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g