Cherry Pistachio Tea Cakes Recipes

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PISTACHIO AND CHERRY MEXICAN WEDDING CAKES



Pistachio and Cherry Mexican Wedding Cakes image

Provided by Susan Feniger

Categories     Cake     Cookies     Fruit     Nut     Dessert     Bake     Christmas     Wedding     Cherry     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 80 cookies

Number Of Ingredients 8

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

Steps:

  • Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
  • Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
  • Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

CHERRY, PISTACHIO & COCONUT CAKE



Cherry, Pistachio & Coconut Cake image

Provided by Itamar Srulovich

Categories     Cake     Dessert     Bake     Kid-Friendly     High Fiber     Cherry     Coconut     Almond     Pistachio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes a 9 in/24cm diameter ring cake

Number Of Ingredients 12

1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios, for the topping

Steps:

  • Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
  • Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
  • Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
  • Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

PISTACHIO TEA CAKE



Pistachio Tea Cake image

This one I received from a friend long ago and it has been part of my St. Paddy's Day table ever since.

Provided by Julie Bs Hive

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant pistachio pudding mix
4 eggs
8 ounces sour cream
1/2 cup vegetable oil
3 -4 drops green food coloring
1 cup chopped pistachio nut
6 tablespoons sugar
2 tablespoons cinnamon

Steps:

  • Mix together the first 5 ingredients in a large bowl and beat well.
  • In a small bowl mix the nuts, sugar and cinnamon.
  • In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
  • Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
  • Serve as is or simply dust with confectioners' sugar.

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