PISTACHIO MATCHA CAKE
One piece comes out to be around 307 Calories, Fat: 27.4 g (of which Saturated: 12.6 g, MUFA's: 9.8 g), Total Carbs: 7.6 g, Fiber: 2.3 g, Net Carbs: 5.3 g, Protein: 8.2 g
Provided by Tisa
Categories Dessert
Time 1h40m
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 °F (180 °C). Line the bottoms of two identical 10" round pans. If you don't have two identical dishes or enough room in the oven, be ready to bake twice.
- Sieve the coconut flour to get rid of any lumps.
- Prepare pistachio butter: Put the kernels into the bowl of an S blade food processor. Add a pinch of salt if the kernels are unsalted. Pulse for a few minutes until the texture starts resembling butter. You might need to scrape the sides of the bowl every now and then. Add the coconut oil and pulse for another minute or two.
- Beat the eggs with the whisk attachment for 1 min. on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
- Add the coconut flour and pistachio butter, beating continuously on medium low speed just until incorporated. Using a spatula, scrape the bottom of the bowl to get any pockets of flour or butter hiding at the bottom; do not overmix or you will deflate the batter.
- Pour the batter into the first baking pan. Bake for 20 minutes. The toothpick, inserted into the middle, must come out clean.
- Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter.
- Bake the sponge cake layer for 20 minutes. The toothpick, inserted into the middle must come out clean.
- Place the pistachio kernels in a food processor and pulse. Put aside a tablespoon of ground pistachios to use as decoration later.
- Into the food processor with crushed pistachios, add powdered erythritol, matcha, and a pinch of salt if the nuts are unsalted. Process until you get very fine powder. In another bowl, lightly beat the egg white.
- Add a bit of the egg white and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
- Roll out the marzipan into a (round) shape that will cover the cake. Help yourself with some cling wrap (see the picture). Place in a fridge or a freezer while you prepare the matcha cream filling.
- Soak the gelatine in 4 tbsp. water for 5 minutes. Add 4 tbsp. of boiling water and mix until the gelatine dissolves completely. Let it cool down (or prepare the gelatine according to instructions on the packet).
- Using a stand electric mixer, whip the cream until almost firm. Add cream cheese and mix on medium high. Add erythritol, stevia extract (to taste) and matcha powder. Continue mixing until everything is well incorporated. Add the dissolved gelatine and mix well on medium speed.
- In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not touching it.Put in chopped chocolate and coconut oil. Mix until melted. Let it cool down but keep it runny.
- When the sponge cakes are done baking, soak each with 6 tablespoons of almond milk, mixed with stevia extract (optional) and vanilla extract.
- First, take the 1st (pistachio) sponge cake. Using a spatula, coat it with 1/2 of matcha cream filling.
- Next, lay on the 2nd (pale) sponge cake layer. Coat it with the other half of matcha cream filling.
- Take the pistachio marzipan out of the freezer and put it on top (remove the foil if you've used any).
- Sprinkle the melted chocolate all over the cake. Use a tablespoon of groud pistachio kernels for decoration. If you like, sprinkle some more matcha powder on top.
- Keep refrigerated overnight. The longer the cake sits in the fridge, the better it gets. :-)Enjoy!
Nutrition Facts : Calories 307 kcal, ServingSize 1 serving
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
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
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