Pistachio Loaf Cake

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Pistachio Loaf Cake
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
408
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein8.23 g(8 %)
Fat24.49 g(21 %)
Carbohydrates39.99 g(27 %)
Sugar added18.71 g(75 %)
Roughage1.87 g(6 %)
Vitamin A202.72 mg(25,340 %)
Vitamin D0.73 μg(4 %)
Vitamin E2.34 mg(20 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.19 mg(17 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate22.41 μg(7 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C8.31 mg(9 %)
Potassium145.4 mg(4 %)
Calcium47.71 mg(5 %)
Magnesium17.36 mg(6 %)
Iron1.37 mg(9 %)
Iodine22 μg(11 %)
Zinc0.32 mg(4 %)
Saturated fatty acids11.61 g
Cholesterol108.96 mg

Ingredients

for
1
Ingredients
softened butter (for the pan)
breadcrumbs (for the pan)
1 organic lemon
1 organic Orange
150 grams Shelled pistachio
250 grams Pastry flour
1 teaspoon Baking powder
250 grams butter
5 eggs
225 grams sugar
½ teaspoon Fleur de sel
How healthy are the main ingredients?
lemonOrangeeggsugar

Preparation steps

1.

Butter baking pan and sprinkle with breadcrumbs.

2.

Rinse lemon and orange in hot water and pat dry. Grate lemon zest and squeeze juice. Puree both with 2-3 tablespoons of pistachios. Chop remaining pistachios and mix with flour and baking powder in a bowl. Cut butter into pieces and melt in a small pot. Remove from heat and let cool. Break eggs into a mixing bowl and whisk with sugar until foamy. Add pistachio and lemon cream. Add melted butter and flour mixture, alternating, into egg cream and mix until smooth. Spread batter in a baking pan and smooth.

3.

Grate orange zest and mix with salt, spinkle on the cake.Bake in preheated oven at 160°C (approximately 325°F) for about 50 minutes (inserted toothpick should come out clean). 

4.

Remove cake from the oven, let cool for a few minutes and tranfer to a wire rack,. Cool completely. Serve.