Pistachio Nut Layer Cake Recipes

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM

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.

PISTACHIO NUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

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 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.

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 NUT CAKE

Steps:

• 1. Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan.
• 2. In a medium bowl, stir together the cake mix and 1 package of instant pudding.
• 3. Add the oil, eggs and club soda, mix well.
• 4. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• 5. Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• 6. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy.
• 7. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

SEMOLINA PISTACHIO LAYER CAKE (BOHSALINI)

Steps:

• Mix the melted butter and semolina in a medium bowl, and set aside at room temperature for at least 6 hours or as long as overnight.
• Pour the milk into a large pot and bring it to a boil over high heat, stirring occasionally. When the milk rises to the top of the pot, stir in the lemon juice and remove the pot from the heat. Set it aside to cool until the milk separates, 10 to 15 minutes.
• Pour the milk through a fine-mesh strainer into a bowl, stirring to release the whey. Discard the whey. Transfer the curds in the strainer to a large bowl. Stir in 2 tablespoons rose water and the orange-blossom water with a wooden spoon. The kashta should look like small-curd cottage cheese. Cover and refrigerate until ready to use. (Kashta will keep, covered and refrigerated, for up to 3 days.)
• Combine the sugar, pistachios, and remaining 1 tablespoon rose water in a food processor and pulse until the mixture has the consistency of coarse sand. Add the pistachio mixture to the flour mixture, and using your hands, mix them together, breaking up the lumps until the mixture feels like damp sand.
• Line a 9-inch springform cake pan with wax paper, using two pieces crossing at right angles and allowing lengths of paper to hang over the sides of the pan. Spoon half of the semolina mixture into the pan and smooth it out to the edges with the back of the spoon. Follow with all of the kashta, spreading it over the semolina in an even layer. Spoon the remaining semolina mixture on top and spread it out in an even layer. Fold the overhanging wax paper over the top, and press to smooth the semolina. Cover with plastic wrap and refrigerate overnight.
• Pour the olive oil into a skillet that is large enough to accommodate the nuts in a single layer. Heat the oil over medium-high heat. Add the nuts, reduce the heat to low, and stir actively until they begin to darken slightly, about 1 minute (see Tips, below). Remove the pan from the heat, and use a slotted spoon to transfer the nuts to a paper towel-lined plate to drain. (Alternatively, dump the nuts into a medium-mesh sieve set over a container to catch the cooking oil.) Let them cool completely. (Fried nuts can be stored in a sealed container in the refrigerator or freezer for up to 3 months.)
• One hour before serving, remove the cake from the refrigerator, invert it onto a serving plate, and release it from the pan. Sprinkle the powdered sugar on top: Hold a fine-mesh sieve over the cake, pour the powdered sugar into it, and gently tap the rim to release the sugar. Garnish with the nuts, and serve in wedges.

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE

Steps:

• FILLING:.
• Combine the sugar, cinnamon, and nuts together and set aside.
• CAKE:.
• Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
• Beat at medium speed for 2 minutes; scrape and beat another minute.
• Grease and flour a 10" tube pan.
• Pour 1/3 of the batter in the pan.
• Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
• Top with batter.
• Bake at 350 for about 50 minutes or till done.