Almond Pistachio Raspberry Cake Recipe


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:

  1. Preheat your oven to 180°C (350°F).
  2. In a blender, mix together the Greek yogurt, eggs, Purevia, pistachio paste, green food coloring, and melted butter until smooth.
  3. Add the almond powder and baking powder to the wet mixture, and blend until well combined.
  4. Using a wooden spoon, gently fold in the frozen raspberries.
  5. Pour the batter into a silicone loaf pan, and sprinkle the remaining frozen raspberries on top.
  6. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool.
  8. 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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