Slow Cooker Mixed Fruit Pistachio Cake Recipes

PISTACHIO NUT LAYER CAKE

Pistachio Nut Layer Cake image

My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe! Frost with your choice of frosting.

Provided by Linsey

Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake

Time 1h20m

Yield 12

Number Of Ingredients 11

Ingredients

3 ounces shelled pistachio nuts
2 ½ cups all-purpose flour
1 cup milk
2 teaspoons almond extract
1 teaspoon salt
¼ teaspoon vanilla extract
1 tablespoon white vinegar
1 ½ teaspoons baking soda
1 ½ cups white sugar
½ cup unsalted butter
2 large eggs

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.

Nutrition Facts : Calories 324 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 12.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 5.8 g, Sodium 402.9 mg, Sugar 26.6 g

PISTACHIO CAKE FROM SCRATCH

Pistachio Cake from Scratch image

A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light.

Provided by Steve_G

Categories Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

Ingredients

6 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup finely ground roasted pistachios
1 cup superfine sugar
1 (3 1/2 ounce) package Jell-O instant pistachio pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (omit if using salted nuts)
12 tablespoons unsalted butter, softened to a cool room temperature
1 tablespoon walnut oil or 1 tablespoon olive oil

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.

Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 15, Cholesterol 211.6, Sodium 286.8, Carbohydrate 50.3, Fiber 1, Sugar 25.9, Protein 6.2

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