Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories602.5 kcal (30%)
Total Fat41.8 g (60%)
Carbs48.8 g (19%)
Sugars32.2 g (36%)
Protein10.1 g (20%)
Sodium455.3 mg (23%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
3eggs
60mlmilk
plus extra if needed
130mlvegetable oil
1 tablespoonvanilla extract
50gpistachio paste
170gall-purpose flour
6gbaking powder
6gbaking soda
salt
60gground pistachios
150ggranulated sugar
Raspberry coulis
450gcream cheese
Philadelphia , room temperature
200gwhite chocolate
melted
pistachios
Crushed, for garnish
rose petals
Edible, for garnish
Instructions
Step 1
Preheat your oven to 180°C (350°F). Grease and line your choice of cake pan.
Step 2
Mix the liquid ingredients: (eggs, milk, vegetable oil, vanilla extract, and pistachio paste) in a large mixing bowl. Set aside.
Step 3
Combine the dry ingredients: (flour, baking powder, baking soda, salt, ground pistachios, and sugar) in another bowl.
Step 4
Combine wet and dry ingredients: Pour the liquid mixture over the dry ingredients, gently folding them together until just combined. If the batter seems too thick, add a little more milk to reach the desired consistency.
Step 5
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
Step 6
In a medium bowl, mix the cream cheese with the melted white chocolate until smooth.
Step 7
Once the cake is cool, pour the raspberry coulis over the top and spread evenly. Then, spread the white chocolate cream cheese frosting over the coulis layer.
Step 8
Decorate with crushed pistachios and edible rose petals.
Step 9
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set, and enjoy!
Notes
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