-
Easy
45 minutes
Serves 8
The ideal cake for pistachio lovers
INGREDIENTS 
Bowl 1 - Dry ingredients
- 180 g of '00 type flour
- 50 g of wholemeal flour
- 125 g of organic cane sugar
- 16 g of baking powder
- 3 g of salt
Bowl 2 - Wet ingredients
- 230 g of almond milk
- 60 g of pistachio cream
- 40 g of sunflower oil
- 60 g of shelled and chopped pistachio
METHOD 
Step 1 . Pour into bowl 1 - sift 180 g of '00' type flour and sift 50 g of wholemeal flour, add 125 g of brown sugar (organic) to the bowl with 16 g of baking powder. Finally add a pinch of salt. Mix all ingredients and set aside.
Phase 2 . Pour into bowl 2 - 230 g of almond milk, 60 g of pistachio cream and 40 g of sunflower flour. Mix well.
Step 3 . Preheat the oven to 200°C
Step 4 . Pour bowl 2 into bowl 1. Mix all the ingredients and add 60 g of shelled and chopped pistachio. Mix again evenly until all ingredients are combined.
Step 5 . Take a cake pan and cover it with a light surface of oil and pass it with '00' flour (to prevent the dough from sticking). Pour the mixture into the pan in equal parts.
Step 6 . Place the pan in the oven at 180°C for 30-35 minutes
Step 7 . Turn off the oven and remove the cake. Leave it to cool for about 10 minutes.
Phase 8 . Sift a light coating of powdered sugar over the cake
Step 9 . ENJOY!
