Christmas Dessert | Pistachio Two-Color Pound Cake

Add butter to sugar and beat until fluffy.

Gradually add the beaten eggs in batches while continuing to whip.

Add various types of flour and milk.

Divide half of the batter and add pistachio jam.

Mix evenly.

Put into a piping bag.

Squeeze into the mold one by one, and sprinkle crushed nuts on the surface.

Bake for 30 minutes.

Let it cool to room temperature after coming out of the oven.

After reabsorbing the oil, the texture becomes more delicate.