PISTACHIO CAKE
Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 15
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 CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
BERRY PISTACHIO PIE
My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman's name or the name of the pie, comically dubbing it Lady from Brooklyn's Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. -Judy DeGrottole, New York, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in cold water, lemon zest and 1 tablespoon lemon juice. Refrigerate, covered, until almost firm, 1-1/2-2 hours., Fold 2 cups whipped topping into gelatin. Beat until smooth, 1-2 minutes. Fold in pistachios. Transfer to crust. Refrigerate, covered, at least 4 hours., To serve, spread 1-1/2 cups whipped topping over gelatin mixture. Toss berries with remaining lemon juice; spoon over pie. Sprinkle with coconut and, if desired, additional pistachios. Serve with remaining whipped topping.
Nutrition Facts : Calories 345 calories, Fat 18g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
PISTACHIO PRALINE & VANILLA CAKE
Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
- Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 0.5 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
More about "pistachio cake recipe mary berry recipes"
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE RECIPE - BBC …
From bbc.co.uk
LIME AND PISTACHIO CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ONE-TIN BLACKBERRY AND PISTACHIO CAKE | EASY BAKING RECIPES
From thehappyfoodie.co.uk
CARROT AND PISTACHIO CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
EASY PISTACHIO CAKE RECIPE - BELLY FULL
From bellyfull.net
BERRY PISTACHIO CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 2 hrs
PISTACHIO AND YOGURT CAKE RECIPES | GOODTO
From goodto.com
RASPBERRY-PISTACHIO MOUSSE CAKE, STEP BY STEP RECIPE WITH PHOTO
From 1000worldrecipes.com
CHERRY AND PISTACHIO TRAYBAKE | BRITISH RECIPES | GOODTO
From goodto.com
MARY BERRY'S JAFFA CAKES RECIPE | GREAT BRITISH BAKING SHOW - PBS …
From pbs.org
PISTACHIO CAKE RECIPE MARY BERRY - SHARE RECIPES
From share-recipes.net
RASPBERRY SPONGE LAYER CAKE WITH PISTACHIO BUTTERCREAM RECIPE
From goodto.com
PISTACHIO CAKE (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE PISTACHIO CAKE IS A SIMPLE WAY - MARY …
From mycookingmethods.com
MARY BERRY'S CARROT CAKE RECIPE | PISTACHIO CHEESECAKE, ROULADE, …
From pinterest.com
PISTACHIO CAKE RECIPE MARY BERRY WITH …
From tfrecipes.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