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8 Serves
78 Mins
21 g
56 g
28 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BelgianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
129 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
374 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
28 g / 50 gSaturated Fat
10 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and ground pistachios.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating well to combine.
Gradually fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared cake pan.
Bake for 48 minutes or until a toothpick inserted into the center comes out clean.
Ground Pistachios
Butter
Sugar
Egg
Vanilla Extract
Vitamin A
8 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
129 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
28 g / 50 gSaturated Fat
10 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
8
g24
g45
g
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgAlcohol
0 g