Pistachio Cake

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Bake and Nourish.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water

For the cake:

• 160g unsalted pistachios
• 30g spinach (optional)
• 60g coconut oil
• 1/2 tsp. vanilla extract
• 1 tsp. almond extract (or a few drops of Backaroma)
• 100g coconut sugar (or organic cane sugar)
• 300ml almond milk (or any other plant-based milk) made with the NutraMilk
• 1 tsp. apple cider vinegar
• 180g flour of choice (you can use gluten-free flour)
• 2 tsp. baking powder
• 1/2 tsp. salt

For the topping (optional):

• 20g pistachios, roughly chopped
• 120 g icing sugar
• 1 tsp. of lemon juice

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk. Set 300 ml aside for this recipe.

• Preheat oven to 180°C and grease a pound cake tin with coconut oil.
• Place pistachios in the NutraMilk and press Butter for 1-2 minutes until you get flour-like consistency.

• Add coconut oil, vanilla extract, almond extract, spinach, sugar, and 180ml of almond milk to the NutraMilk and mix until smooth and creamy.
• In a large bowl, mix 120ml of almond milk with the apple cider vinegar.
• In a separate bowl mix the flour, baking powder, and salt.
• Add the spinach mixture and the dry ingredients to the apple cider milk and fold in gently.
• Pour the batter into the prepared cake tin and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Remove from the oven and let cool completely before taking it out from the tin.

• For the topping mix icing sugar with a few drops of lemon juice until smooth and drizzle over the cooled cake and sprinkle with chopped pistachios.