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🍰 Moist Pistachio Cake with Cream Cheese Glaze

391 kcal · 30 min · 4 servings

Ingredients

• 150 g unsalted pistachio kernels
• 240 g spelt flour Type 630
• 3 level tsp baking powder
• 180 g soft butter
• 180 g full cane sugar
• 3 eggs
• 1 pinch vanilla powder
• 2 tsp organic lemon zest
• 6 tbsp milk (3.5 % fat)
• 175 g cream cheese
• 2.5 tbsp maple syrup

Instructions

1. 1. Put 100 grams of pistachios and the flour into a blender.
2. 2. Grind the mixture until it is very fine.
3. 3. Mix the ground pistachio-flour blend with the baking powder.
4. 4. Beat the butter and sugar in a separate bowl until fluffy.
5. 5. Stir the eggs into the butter-sugar mixture one by one.
6. 6. Add the vanilla powder and lemon zest and stir them in.
7. 7. Alternate when stirring in: Add the pistachio-flour mixture and the milk to the batter in turns.
8. 8. Pour the batter into a loaf pan.
9. 9. If you do not have a silicone pan, line the pan with baking paper.
10. 10. Preheat the oven.
11. 11. Bake the cake at 180 degrees Celsius with top and bottom heat.
12. 12. Alternatively, use 160 degrees Celsius fan-forced or gas level 2 to 3.
13. 13. Bake the cake for 40 minutes.
14. 14. Do the skewer test to check if the cake is done.
15. 15. Take the cake out of the oven.
16. 16. Let the cake cool down completely.
17. 17. While the cake cools, mix the cream cheese and maple syrup.
18. 18. Finely chop the remaining pistachios.
19. 19. Spread the cream cheese mixture over the cooled cake.
20. 20. Sprinkle the chopped pistachios on top of the cake.

Nutrition per serving

• kcal: 391
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 33 g