1/2
2/2
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories458.1 kcal (23%)
Total Fat32.8 g (47%)
Carbs39.8 g (15%)
Sugars19 g (21%)
Protein11.3 g (23%)
Sodium234.1 mg (12%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat oven to 180C/355F.
Step 2
Grease an 8-inch round tin with butter and line with parchment paper.
Step 3
In a bowl, mix flour, pistachio meal, cardamom, baking powder, baking soda, and salt. Set aside until ready to use.
Step 4
In a large bowl, beat butter until fluffy.
Step 5
Add sugar and cream mixture until fluffy.
Step 6
Add pistachio paste and mix well.
Step 7
Incorporate eggs one at a time.
Step 8
Add in oil.
Step 9
Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the batter into the prepared tin.
Step 10
Add in 70g of chopped pistachios.
Step 11
Bake at 180C/355F for about 45 min or until a toothpick inserted into the center of the cake comes out clean.
Step 12
Let the cake sit in the tin for 10 min.
Step 13
Flip cake on to a cake board and let it cool.
Step 14
Slice cake horizontally in half
Notes
1 liked
0 disliked
Delicious
Special occasion
