From our cooks: Pistachio-Blueberry cake


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


  • Cake tray
  • Oven
  • Mixing bowl
  • Kitchen paper
  • Cake mixer

Preparation method

  1. Preheat the oven to 175 degrees.
  2. Whisk the eggs with the agave syrup and Greek yoghurt until smooth
  3. Add the flour and baking powder with the egg mixture and mix into a batter
  4. Add the blueberries and crushed pistachio nuts to the mixture
  5. Add the cake mixture into the cake tin
  6. Bake for 35 minutes (or until a toothpick comes out clean)
  7. Let the cake cool down before serving
  8. Enjoy!