Pistachio Cake With Walnuts Recipes

PISTACHIO NUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
• Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

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.

ATHIRA SOORAJ

Steps:

• In a microwave safe bowl, heat pistachio and walnut after pealing the skin, for one minute and keep aside. In a large mixer jar, powder sugar. Then add 3 eggs together and blend. Then add flour and melted Vanaspathi /oil. Add pista essence / pista milk shake and blend well. Then transfer this to another bowl and add baking powder and mix well. Keep this batter for 30 minutes. Mix pistachios and walnuts in 1 table spoon of flour until its well coated. Preheat the oven in 180 degrees. Grease an oval shaped cake tin and dust with flour. Mix the pistachios n walnuts in the batter and just give a stir. Pour the batter to the tin and bake for 30 minutes in 180 degrees. Later, remove this to a wire rack and let it cool completely. Beat the whip cream until the volume doubles. Keep refrigerated until the cake is cool. Run a knife on the sides of the cake tin and invert the cake into another plate. Using a pallatte knife, apply a crumb coat of whip cream evenly on the surface of the cake. Keep in fridge for 15 minutes. Later add pista milk shake/green color in the cream and apply on the cake to cover it fully and give a nice coating. Decorate the pistachio walnut cake according to your view. ????

PISTACHIO CAKE

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.

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 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 a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

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 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.