BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY COFFEE CAKE WITH PISTACHIO TOPPING
Make and share this Blueberry Coffee Cake With Pistachio Topping recipe from Food.com.
Provided by Miss Diggy
Categories Breads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine first three dry ingredients.
- Cream the sugar and butter in another bowl.
- Then add 1 egg at a time making sure to mix well after each one.
- Add last two ingredients into the wet ingredients, and mix well.
- Then add one cup at a time the dry ingredients, mixing until well blended.
- Prepare topping: Place all ingredients except for blueberries in a bowl and stir.
- Pour batter into a greased 9 inch springform pan.
- Sprinkle with blueberries, and then the rest of the topping mixture.
- Bake at 375°F for 50-60 minutes, or until toothpick inserted comes clean.
- Garnish with blueberries.
Nutrition Facts : Calories 960.9, Fat 48.2, SaturatedFat 26.8, Cholesterol 191.3, Sodium 616, Carbohydrate 120.6, Fiber 4.8, Sugar 61, Protein 15.5
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS
Categories Cake Dairy Egg Nut Dessert Bake Pistachio Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
- Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.
CARDAMOM-PISTACHIO CARROT CAKE
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Cake Carrot Pistachio Cardamom Egg Milk/Cream Bake Vegetarian Peanut Free Soy Free Kid-Friendly
Yield Makes one 9"-diameter cake
Number Of Ingredients 20
Steps:
- Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat bottom and sides of a 9"-diameter cake pan with oil. Line bottom of pan with a round of parchment paper and smooth to eliminate any air bubbles.
- Grate carrots on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
- Set a fine-mesh sieve over a measuring glass and place next to stove. Heat butter in a medium saucepan over medium until foaming, about 2 minutes. Add pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what's going on, so once the foam is golden brown, remove pan from heat every 10 seconds to check how the nuts are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside.
- Crack eggs into a large bowl; add brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat 3 minutes (mixture should be thick, pale, and increased in volume). Decrease speed to medium-high and gradually stream in reserved brown butter (including browned bits); beat until combined. Coarsely chop reserved pistachios. Using a rubber spatula, fold in flour until almost completely combined, then add nuts and carrots and continue to fold until everything is incorporated. Scrape batter into prepared pan; smooth surface. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking).
- Bake cake until deeply browned and a tester inserted into the center comes out clean, 50-55 minutes. Let cake cool in pan. Run a small offset spatula or butter knife around perimeter of cake to loosen. Place a plate upside down over cake and invert cake onto plate (leave flat side up). Remove parchment paper.
- Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Glaze and assembly:
- Place a small plate in the freezer. Cook carrot juice, cream, granulated sugar, and salt in a small saucepan over high heat (do not stir) until thick like lava, 8-10 minutes. Mixture will initially bubble and foam vigorously and look like it's going to boil over, but it won't! Don't be tempted to reduce the heat; the bubbling will subside and mixture will thicken. You want it to be thick enough to stick to the cake, but do not let it brown. Test glaze by putting a small dollop onto the cold plate: When you run your finger through the glaze, it should leave a defined trail.
- Once the glaze is thick enough, remove pan from heat and stir in butter. Let cool until you can comfortably hold your finger in it (if it's too hot, it will run right off the cake), about 15 minutes.
- Stir glaze well and pour over center of cake, nudging to the edges with offset spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at least 10 minutes before slicing cake.
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