Try this Pistachio Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Grease and flour (3) 8 1/2" cake pans. In small bowl stir together flour, baking powder, and baking soda. In large bowl beat butter for 30 seconds. Add sugar, vanilla, and almond extract; beat until fluffy. Alternately add flour mixture and buttermilk, beating on low speed until just combined. In medium bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter. Fold in pistachios and orange zest. Pour batter into prepared pans. Bake 30-35 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans and cool thoroughly on wire rack. Frost with White Chocolate Buttercream Frosting.
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Serving Size: 1 (1604g) | ||
Recipe Makes: 1 | ||
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Calories: 3354 | ||
Calories from Fat: 2120 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 235.5g | 314 % | |
Saturated Fat 148.9g | 744 % | |
Monounsaturated Fat 61.1g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 632.9mg | 195 % | |
Sodium 114187.2mg | 3937 % | |
Potassium 1303mg | 34 % | |
Total Carbohydrate 281g | 83 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 280.6g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3354
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