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Photos of Beet and Pistachio Cake Recipe
How To Make Beet and Pistachio Cake
A delicious and unique cake made with beetroot and crunchy pistachios, perfect for any occasion.
Serves:
Ingredients
- 200g cooked and grated beetroot
- 2 large eggs
- 130g caster sugar
- 150g flour
- 1 1/2 teaspoons baking powder
- 100ml vegetable oil
- 75g shelled pistachio nuts
- Icing sugar for dusting
Instructions
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Preheat the oven to 180C / Gas Mark 4.
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In a large mixing bowl, whisk together the eggs and sugar until pale and creamy.
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Sift in the flour and baking powder, and fold to combine.
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Add the grated beetroot, vegetable oil and pistachios, and mix until well combined.
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Pour the mixture into a greased springform tin.
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Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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Dust with icing sugar before serving.
Nutrition
- Calories : 513kcal
- Total Fat : 27g
- Saturated Fat : 4g
- Cholesterol : 94mg
- Sodium : 291mg
- Total Carbohydrates : 63g
- Dietary Fiber : 4g
- Sugar : 35g
- Protein : 9g
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