Photo: David Holifield
Pistachio and Blackberry Cake
7 ingredients
10 min + 50 min
12
openrecipes
Rustic, moist, light and deceptively decadent.
Estimated Nutrition (whole recipe, rough)
1157
Calories
30g
Protein
48g
Fat
157g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-⅝ ounces, weight Pistachios Kernels (no Shells)
- 6 whole Large Eggs, Whites And Yolks Separated
- 2 cups Almond Flour
- ½ cups Coconut Palm Sugar
- 4-½ ounces, weight Blackberries
- 1 teaspoon Honey, Raw
- 1 Tablespoon Coconut Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes