CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
PISTACHIO, CHERRY AND CHOCOLATE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
- For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
PISTACHIO AND CHERRY BOMBE
This bombe was born of an accident and requires a little patience, lots of ice cream and a willingness to get crafty. Don't be afraid to mix the biscotti dough by hand and play around when you are shaping it into your bowl. It won't look perfect, but the bombe will be pristine. Confectioners' sugar, cherries and grated pistachios are your allies to make this dish scream of delight. This bombe is frivolity at its finest, so don't take the process of making it too seriously.
Provided by Clare de Boer
Categories cakes, ice creams and sorbets, project, dessert
Time 2h
Yield 16 to 20 servings
Number Of Ingredients 11
Steps:
- In a food processor, grind the pistachios and granulated sugar into a fine meal.
- Transfer pistachio meal to a medium bowl; add the zest, honey and egg whites and combine the ingredients using your hands until fully integrated.
- Transfer to a parchment-lined baking sheet, pressing evenly until about 1/3-inch thick, and bake at 350 degrees for 25 to 30 minutes. The mixture should still be soft and pliable, like the center of a chewy cookie, with some color on top. When you poke it with your finger, the dent should remain.
- Line a 10- to 12-inch, freezer-proof bowl (about 4 quarts) with parchment paper and plastic wrap, allowing enough overhang to cover the top of the bowl. Set aside about one-third of the biscotti dough (this will form the bombe's base later) and press the remaining dough into the bowl while the dough is still warm. (The layer should be as even and thin as possible, ideally about 1/3-inch thick.) Set aside until completely cooled to room temperature, about 1 hour.
- Meanwhile, roll out the remaining biscotti dough into a rough circle between two pieces of clean parchment paper. It should be about 1/3-inch thick. Trim it to fit the opening of the bowl. Set aside to cool completely.
- Prepare the filling: In a medium saucepan, cook the cherries with the granulated sugar over medium heat for 10 minutes; they should be sweet and soft with a good amount of liquor. Set aside to cool completely.
- Remove 2 pints of ice cream from the freezer to soften slightly, about 10 minutes. When the biscotti bowl has cooled and the ice cream is easily scoopable but not at all runny, spoon 2 pints of ice cream into the center of the pistachio bowl and spread evenly with a spatula in the bottom and up the sides, about 1-inch thick. Place a nesting bowl or any smaller bowl in the center and use the bowl to tamp the ice cream down. Transfer the large bowl to the freeze to chill until firm, 2 to 3 hours.
- Remove another pint of ice cream from the freezer and let soften 10 minutes at room temperature. In a medium bowl, fold the cooled cherries and their juices into 1 pint of ice cream, leaving some pockets of vanilla. Spoon this mix into the center of the biscotti bowl (which is now covered with a frozen layer of plain vanilla ice cream). Freeze until firm, 2 to 3 hours.
- Spread the remaining 1/2 pint vanilla ice cream on top of the cherry layer. Cover the top of the bowl with the rolled-out remaining biscotti and tamp down. Freeze at least 8 hours, or overnight.
- To serve, turn the bombe out onto a plate. Sift confectioners' sugar on top. Using a Microplane, grate pistachios all over the top of the bombe. More cherries are a lovely garnish. Slice and serve immediately.
DRIED CHERRY AND PISTACHIO CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts - a perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 47 g, TransFat 0 g
CHERRY PISTACHIO BREAD
"A co-worker shared the recipe for these colorful loaves with me," writes Rose Harman of Hays, Kansas. "The red maraschino cherries and green pistachio pudding mix echo the colors of Christmas, so slices make a pretty addition to holiday trays. But their pleasant taste makes them appropriate any time of year."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans., Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4-in. loaf pans. Add batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
CHERRY, PISTACHIO & COCONUT CAKE
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
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 CHERRY BREAD
This is an easy bread using mixes to make it even quicker, and is also very moist. I like to make it for Christmas to have out for guests but it is wonderful anytime.
Provided by TishT
Categories Quick Breads
Time 55m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour two 9 x 5" loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring.
- Pour into prepared pans.
- In a small bowl, stir together cinnamon and sugar.
- Sprinkle tops of loaves with mixture.
- Bake for 45 minutes.
- Cool.
Nutrition Facts : Calories 151.4, Fat 7.6, SaturatedFat 2.2, Cholesterol 39.9, Sodium 160.4, Carbohydrate 18.6, Fiber 0.3, Sugar 10.6, Protein 2.3
More about "pistachio cherry cake recipes"
PISTACHIO AND CHERRY CAKE - SAVVY SAVING COUPLE
From savvysavingcouple.net
5/5 (3)Total Time 39 minsCategory Breakfast, DessertCalories 263 per serving
- In a large bowl, combine all ingredients and mix well using a whisk or hand mixer. You want to mix until there are no longer any batter clumps.
- Pour batter into a greased, metal Bundt pan. If you are using another pan, see above for cook times.
CHERRY AND PISTACHIO CAKE | BAKING MAD
From bakingmad.com
Servings 10Total Time 1 hr 40 mins
COOK THIS: PISTACHIO-CHERRY CAKE FROM THE NEW WAY TO CAKE
From nationalpost.com
Is Accessible For Free FalseEstimated Reading Time 4 minsAuthor Laura Brehaut
CHERRY POUND CAKE WITH PISTACHIOS - VEENA AZMANOV
From veenaazmanov.com
CHERRY AND PISTACHIO CAKE RECIPE (PERFECT FOR CHRISTMAS)
From bestcraftsandrecipes.com
HOW TO MAKE THE BEST CHERRY PISTACHIO UPSIDE DOWN CAKE
From thefedupfoodie.com
UPSIDE-DOWN PISTACHIO CHERRY CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
PISTACHIO AND CHERRY CAKES - PATISSERIE MAKES PERFECT
From patisseriemakesperfect.co.uk
PISTACHIO CAKE AND CHERRY WHIPPED CREAM | DOUGH-EYED
From dougheyed.com
PISTACHIO CHERRY BREAD - RETRO RECIPE BOX
From retrorecipebox.com
CHERRY PISTACHIO CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHERRY PISTACHIO DUMP CAKE | PUNCHFORK
From punchfork.com
GLACé CHERRY & PISTACHIO CAKE - HILDA'S TOUCH OF SPICE
From hildastouchofspice.com
ALMOND-COCONUT CAKE WITH CHERRIES AND PISTACHIOS
From 177milkstreet.com
CHERRY PISTACHIO CAKE WITH CARDAMOM | LAST INGREDIENT
From lastingredient.com
CHERRY AND PISTACHIO TRAYBAKE | BRITISH RECIPES | GOODTO
From goodto.com
PISTACHIO AND CHERRY SHEET CAKE - THE BOY WHO BAKES
From theboywhobakes.co.uk
PISTACHIO & CHERRY BUNDT CAKE - MY LOVELY LITTLE LUNCH BOX
From mylovelylittlelunchbox.com
EASY CHERRY PISTACHIO NAKED CAKE RECIPE IS THE PERFECT DESSERT
From redcottagechronicles.com
PISTACHIO-CHERRY BUNDT CAKE | DESSERTS, CAKE RECIPES, PISTACHIO CAKE
From pinterest.ca
PISTACHIO BREAD - THE DARLING APRON
From thedarlingapron.com
CHERRY AND PISTACHIO DESSERT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HELEN GOH'S CHERRY, LEMON AND PISTACHIO LOAF CAKE RECIPE - GOOD …
From goodfood.com.au
AMARENA CHERRY AND PISTACHIO CAKE - CIAO ITALIA
From ciaoitalia.com
CHERRY AND PISTACHIO CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHERRY PISTACHIO CAKE - RECIPES - COOKS.COM
From cooks.com
BEST ALMOND-COCONUT CAKE WITH CHERRIES AND PISTACHIOS RECIPE
From 177milkstreet.com
PISTACHIO ICEBOX CAKE RECIPE - TODAY.COM
From today.com
A HAPPY FAREWELL TO SUMMER: CHERRY-PISTACHIO TEA CAKES
From teeniecakes.com
CHERRY PISTACHIO POUND CAKE - USE YOUR NOODLES
From useyournoodles.eu
HONEY & CO.’S CHERRY, PISTACHIO AND COCONUT CAKE - THE FORWARD
From forward.com
NO BAKE PISTACHIO CHERRY CHEESECAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
PISTACHIO CHERRY CAKE - RECIPES | COOKS.COM
From cooks.com
CHERRY, PISTACHIO AND COCONUT CAKE · EVERYTHING EVERHOT
From everythingeverhot.com
PISTACHIO-CHERRY BUNDT CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
PISTACHIO AND CHERRY MACARON CAKE | CAKE LAB
From cake-lab.org
CHERRY PISTACHIO BUNDT CAKE RECIPE - BOOKS, COOKS, LOOKS
From bookscookslooks.com
PISTACHIO AND CHERRY CAKE - RECETTES DE FRENCH CAKES PAR CHEF …
From chefsylvain.fr
PISTACHIO AND CHERRY MEXICAN WEDDING CAKES RECIPE - BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love