PISTACHIO POUND CAKE WITH DRIPPY ICING
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
- With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
- Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
- Drizzle cakes with icing, and sprinkle with pistachio slivers.
PISTACHIO POUNDCAKE WITH STRAWBERRIES
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
Provided by Emily Weinstein
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
- Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
- With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
- Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
- Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
- Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
- To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram
PISTACHIO CAKE III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
- Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 35.2 g, Cholesterol 53.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 361.3 mg, Sugar 21 g
PISTACHIO BUNDT CAKE
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
PISTACHIO POUND CAKES WITH DRIPPY ICING
From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!
Provided by Manami
Categories Dessert
Time 2h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- CAKE:.
- Preheat oven to 325 degrees.
- Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
- Line with parchment; spray parchment, and dust with flour, tapping out excess.
- With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
- Reduce speed to medium-low.
- Gradually add sugar; beat until smooth.
- Scrape down side of bowl.
- Beat in eggs, one at a time, and vanilla.
- Reduce speed to low.
- Add flour and salt; beat until just combined.
- Fold in chopped pistachios.
- Divide batter among pans; smooth tops.
- Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
- Let cool in pans 20 minutes.
- Unmold, and remove parchment.
- Let cool.
- ICING:.
- Whisk all ingredients in a small bowl until smooth.
- Pour through a sieve into another bowl.
- Use immediately.
- Drizzle cakes with icing, and sprinkle with pistachio slivers.
Nutrition Facts : Calories 5098.9, Fat 284.1, SaturatedFat 128.4, Cholesterol 1157.5, Sodium 4012.1, Carbohydrate 577.4, Fiber 25.7, Sugar 388.1, Protein 89
FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS
Steps:
- Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
- Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
- Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
- Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
- Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
- Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.
PISTACHIO POUND CAKE
Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.
Provided by Raymond Vandergaag
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in middle of oven; preheat to 325°F. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.
- Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.
- Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
- Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
- Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
- Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
- Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
- Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
- Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
- Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
- Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
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