Of which 9.9 g sugars and 15.3 g saturated fat.
No-added-sugar version: 254 kcal and 0.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (pistachio) · Complete protein (egg) · Choline (egg)
Allergens egg, tree nuts
Pistachio cake
A natural pale green color and intense pistachio flavor.
Ingredients
- 240 g (8½ oz) pistachio flour
- 56 g (2 oz) coconut flour
- 95 g (3¼ oz) sugar — no added sugar: 133 g erythritol
- 1 tbsp baking powder (14 g)
- 4 eggs (200 g / 7 oz)
- 120 ml (½ cup) unsweetened almond milk
- 73 g (2½ oz) coconut oil
- natural green coloring (spirulina), to taste — optional
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan.
- In a bowl, combine the pistachio flour, coconut flour, sugar and baking powder.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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