Almond and Pistachio Cake
A delightful and nutty cake that's perfect for any occasion, simple to make and gluten-free.
Ingredients
Dry Ingredients
- 1 cup almond flour Provides the base of the cake.
- 1/2 cup chopped pistachios Adds flavor and texture.
- 1/2 cup sugar Sweetens the cake.
- 1/2 tsp baking powder Leavening agent.
- Pinch salt Enhances flavor.
Wet Ingredients
- 2 eggs Provides structure and moisture.
- 1/4 cup melted butter Adds richness to the cake.
- 1 tsp vanilla extract For flavor.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- In a bowl, combine almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Fold in the chopped pistachios.
- Pour the batter into a greased baking pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
Serve the cake with a dusting of powdered sugar or drizzled with honey, and enjoy with tea or coffee. Store in an airtight container for up to three days, or refrigerate for a week.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 12gProtein: 5gFat: 17gSaturated Fat: 5gSodium: 120mgFiber: 2gSugar: 6g
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