Healthy Pistachio Cake Recipe with Wheat Flour | Eggless Tea Cake

First soak whole pista for 1-2 hour.

After that remove their skin and transfer to a grinder jar, add ¼ cup milk and grind into a paste.

Meanwhile Preheat your oven to 180°C (350°F) and line an 7*5 inch rectangle cake pan and 1 mini loaf pan with parchment paper for easy removal.

Transfer this paste into a bowl, add curd, khand and oil and whisk together.

Then add vanilla essence and mix well again.

Now put a sieve on the bowl add whole wheat flour, custard powder, milk powder, baking powder, baking soda and salt. Mix and sift dry ingredients.

Now mix wet and dry ingredients, add rest of the milk.

Gently fold together, add more milk if needed to make a smooth medium thick consistency batter.

Pour the batter into the prepared cake pan and spread it evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.

Sprinkle some chopped pistachio on the top.

Place the cake pan in the preheated oven and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Slice the cake and enjoy.