INGREDIENTS:
2 1/2 Cups Self-Rising Flour
1-1/2 Cups Evaporated Cane Sugar
1 Cup (2 sticks) Butter, room temperature OR 1/2 cup Avocado Oil AND 1/2 Cup Unsweetened Applesauce
1 (3.4 oz) pkg Pistachio Jell-O
1 Cup Low Fat Buttermilk
1 Tbsp Almond Extract
1/2 Cup Ground Pistachios
4 Eggs, separated
Cream Cheese Glaze:
4 oz. Cream Cheese, room temp
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp almond extract
3-4 Tbsp Milk
DIRECTIONS:
Heat oven to 350F. Spray Bundt pan with cooking spray (I use coconut oil cooking spray).
Cream the butter (or oil and applesauce if using alternative), sugar, and Jell-O until fluffy. Beat in the egg yolks one at a time until well incorporated. Alternately add the flour and buttermilk, ending with the flour. Mix in the almond extract. Stir in ground pistachios. In a separate bowl whip the egg whites, not too stiff. Fold whites into batter, being careful not to over mix. Pour into Bundt pan. Bake approximately 40-45 minutes or until pick inserted into center of cake comes out clean. Cool 10 minutes before removing from pan. Allow cake to cool completely before frosting, gazing or icing.
For the glaze whisk everything vigorously until well combined. Pour over cooled cake. Enjoy!
*recipe adapted from The Plaid Platypus.
