Pistachio Pinwheel Cake Recipe

Pistachio Pinwheel Cake
submitted by epicure at ifood.tv


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Pistachio nuts1 1⁄2 Cup (24 tbs), shelled
 Sugar3⁄4 Cup (12 tbs), divided
 Baking powder1 Teaspoon
 Eggs3 , separated
 Blueberries2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2314 Calories from Fat 839

% Daily Value*

Total Fat 99 g152.4%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 634.4 mg

Sodium 613 mg25.5%

Total Carbohydrates 329 g109.7%

Dietary Fiber 35.5 g141.9%

Sugars 238.6 g

Protein 63 g126%

Vitamin A 42.8% Vitamin C 115.4%

Calcium 68.2% Iron 70.8%

*Based on a 2000 Calorie diet


1) Preheat oven to temperature of 375 degrees.

2) With ¼ cup of sugar, grind the nuts to a fine consistency.
3) Add the baking powder, egg yolks and the remaining sugar.
4) Whip the egg whites and fold into the mixture.
5) Into a jelly roll pan lined with waxed paper on the bottom, pour the batter.
6) Bake in preheated oven for 15 minutes.
7) Place on a cake rack and allow to cool.
8) Sprinkle icing sugar all over and turn the cake out onto a counter.
9) Take off the waxed paper.

10) Serve as preferred.