Pistachio log cake

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Pistachio log cake
Pistachio log cake
Prep Time: 10min
Servings: 10
Cooking Time: 35-45min
  • 5ml (1t) - salt
  • 500ml (2c) - fresh spinach
  • 10ml (2t) - baking powder
  • 150g - granulated sugar
  • 150g - spelt flour
  • - CAKE
  • 80ml (¹⁄₃c) - veg­etable oil
  • 10ml (2t) - apple cider vinegar
  • 175ml - plant-based milk
  • 190g - pistachios, plus extra to serve

Preheat oven to 180°C and grease a 25cm rectangular tin.

1 Cake Grind the pistachios in a food processor and mix with the flour, baking powder, sugar and salt.

2 Blend the spinach, oil and milk to the consistency of a smoothie.

3 Gently combine the wet and dry mixture to make a batter. Add the vinegar.

4 Spoon the batter into the prepared baking tin and bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.

5 Icing Prepare the icing by whisking all the ingredients together until light and fluffy. Allow the cake to cool completely before icing. Top with extra roasted pistachios.

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