Pistachio Nut Cake I Recipes

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
• Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Prepare the cream cheese frosting (see note below).
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

PISTACHIO NUT LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse pistachios in a food processor until finely ground.
• Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.
• Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.

PISTACHIO NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
• Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

PISTACHIO CAKE (BEST RECIPE)

Steps:

• For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
• In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
• Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
• Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
• Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
• Frost completely cooled cake with pistachio frosting. Slice and enjoy!

PISTACHIO CAKE

Steps:

• Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
• Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
• In small bowl, combine milk and vanilla.
• In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
• Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.

PISTACHIO NUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

PISTACHIO CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE

Steps:

• FILLING:.
• Combine the sugar, cinnamon, and nuts together and set aside.
• CAKE:.
• Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
• Beat at medium speed for 2 minutes; scrape and beat another minute.
• Grease and flour a 10" tube pan.
• Pour 1/3 of the batter in the pan.
• Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
• Top with batter.
• Bake at 350 for about 50 minutes or till done.

PISTACHIO CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. , In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.

PISTACHIO CAKE FROM SCRATCH

Steps:

• Combine eggs, extract and 1/4 of the sour cream in a small bowl.
• Cut butter into chunks.
• Put remaining sour cream in another small bowl with tablespoon of oil.
• allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
• You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
• Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
• Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
• This will aerate the cake and give it structure.
• Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
• Scrape the bowl one last time and give it a couple pulses.
• Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
• Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
• About 2 hours.
• It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.