Pistachio Pinwheel Cake Recipe

Pistachio Pinwheel Cake
submitted by epicure at ifood.tv

Summary

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

Ingredients

 Pistachio nuts1 1⁄2 Cup (24 tbs), shelled
 Sugar3⁄4 Cup (12 tbs), divided
 Baking powder1 Teaspoon
 Eggs3 , separated
 Bananas3
 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

Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
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.

SERVING
10) Serve as preferred.
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