Pistachio-Blueberry cake
A quick and easy fruity cake for desert or as a snack
Ingredients (1 cake of about ~10 pieces)
- Bisschopsmolen banketmix 175 grams
- Eggs 2
- Greek yoghurt 150 grams
- Baking powder 1 sachet
- Agave syrup 50 grams
- Pistachio nuts (or hazelnuts) 50 grams
- Blueberries 250 grams
Equipment
- Cake tray
- Oven
- Mixing bowl
- Kitchen paper
- Cake mixer
Preparation method
- Preheat the oven to 175 degrees.
- Whisk the eggs with the agave syrup and Greek yoghurt until smooth
- Add the flour and baking powder with the egg mixture and mix into a batter
- Add the blueberries and crushed pistachio nuts to the mixture
- Add the cake mixture into the cake tin
- Bake for 35 minutes (or until a toothpick comes out clean)
- Let the cake cool down before serving
- Enjoy!
