Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'
12 Ingredients
  • 2 1/2 sticks unsalted butter, plus extra for greasing
  • 1 cup superfine sugar
  • 4 free-range eggs, beaten
  • 2/3 cup ground almonds
  • 1/2 cup ground pistachios
  • 1/4 cup gluten-free, all-purpose flour
  • Finely grated zest of 2 unwaxed lemons
  • For the Topping:
  • 1/3 cup superfine sugar
  • Juice of 2 lemons
  • 1 drop of rosewater
  • 1/2 cup pistachios, chopped
Nutrition
450
23% daily value
10 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

51% 33

Saturated

80% 16

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

12% 35

Carbs (net)

- 32

Fiber

11% 3

Sugars

- 27

Sugars, added

- 26

Protein

14% 7

Cholesterol

42% 125

Sodium

1% 29

Calcium

5% 53

Magnesium

9% 37

Potassium

5% 239

Iron

7% 1

Zinc

7% 1

Phosphorus

20% 139

Vitamin A

25% 224

Vitamin C

14% 13

Thiamin (B1)

14% 0

Riboflavin (B2)

16% 0

Niacin (B3)

4% 1

Vitamin B6

21% 0

Folate equivalent (total)

7% 30

Folate (food)

- 21

Folic acid

- 5

Vitamin B12

8% 0

Vitamin D

207% 31

Vitamin E

19% 3

Vitamin K

2% 2

Sugar alcohols

- 0

Water

- 40
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