This irresistible Almond Pistachio Raspberry Cake recipe. Perfect for any occasion, this recipe combines the nutty flavor of almonds, the richness of pistachios, and the tartness of raspberries for a truly delectable treat.
Ingredients:
- 120g Greek yogurt
- 3 eggs
- 100g Purevia (sweetener)
- 2 tbsp pistachio paste
- A few drops of green food coloring
- 60g melted butter
- 180g almond powder
- 1 packet of baking powder
- 50g frozen raspberries
Instructions:
- Preheat your oven to 180°C (350°F).
- In a blender, mix together the Greek yogurt, eggs, Purevia, pistachio paste, green food coloring, and melted butter until smooth.
- Add the almond powder and baking powder to the wet mixture, and blend until well combined.
- Using a wooden spoon, gently fold in the frozen raspberries.
- Pour the batter into a silicone loaf pan, and sprinkle the remaining frozen raspberries on top.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool.
- Decorate the cooled cake with melted white chocolate and chopped pistachios.
Nutritional Information:
- Per 1/8 serving: Carbs 3.7g, Protein 10.3g, Fat 25.9g
- Per 1/10 serving: Carbs 3g, Protein 8.2g, Fat 20.7g
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