Directions:
- Preheat oven to 180°C Grease and line a 24 cm round cake tin.
- Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
- Press half the mixture into the base of the lined tin.
- Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
- Add the 2nd layer of cake mixture to the tin and press inches.
- Scatter the cake with the remaining pistachios.
- Bake for 35 minutes, until golden, then cool on a wire rack.
- Serve with honey and extra yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.65 Kcal (4692 kJ) | ||
| Calories from fat | 568.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.13g | 97% | |
|---|---|---|---|
| Cholesterol | 193.07mg | 64% | |
| Sodium | 88.6mg | 4% | |
| Potassium | 853.14mg | 18% | |
| Total Carbs | 122.37g | 41% | |
| Sugars | 105.18g | 421% | |
| Dietary Fiber | 7.98g | 32% | |
| Protein | 25.92g | 52% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.2mg | 23% | |
| Calcium | 230.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 329.26 Kcal (1379 kJ) | ||
| Calories from fat | 166.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 97% | |
|---|---|---|---|
| Cholesterol | 56.73mg | 64% | |
| Sodium | 26.03mg | 4% | |
| Potassium | 250.67mg | 18% | |
| Total Carbs | 35.95g | 41% | |
| Sugars | 30.9g | 421% | |
| Dietary Fiber | 2.34g | 32% | |
| Protein | 7.62g | 52% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.2mg | 23% | |
| Calcium | 67.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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