PISTACHIO POUND CAKE WITH DRIPPY ICING
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
- With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
- Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
- Drizzle cakes with icing, and sprinkle with pistachio slivers.
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
PISTACHIO POUND CAKES WITH DRIPPY ICING
From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!
Provided by Manami
Categories Dessert
Time 2h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- CAKE:.
- Preheat oven to 325 degrees.
- Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
- Line with parchment; spray parchment, and dust with flour, tapping out excess.
- With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
- Reduce speed to medium-low.
- Gradually add sugar; beat until smooth.
- Scrape down side of bowl.
- Beat in eggs, one at a time, and vanilla.
- Reduce speed to low.
- Add flour and salt; beat until just combined.
- Fold in chopped pistachios.
- Divide batter among pans; smooth tops.
- Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
- Let cool in pans 20 minutes.
- Unmold, and remove parchment.
- Let cool.
- ICING:.
- Whisk all ingredients in a small bowl until smooth.
- Pour through a sieve into another bowl.
- Use immediately.
- Drizzle cakes with icing, and sprinkle with pistachio slivers.
Nutrition Facts : Calories 5098.9, Fat 284.1, SaturatedFat 128.4, Cholesterol 1157.5, Sodium 4012.1, Carbohydrate 577.4, Fiber 25.7, Sugar 388.1, Protein 89
PISTACHIO POUNDCAKE WITH STRAWBERRIES
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
Provided by Emily Weinstein
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
- Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
- With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
- Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
- Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
- Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
- To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram
DRIPPY ICING
Use our drippy icing with our Pistachio Pound Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/3 cups, enough for two pound cakes
Number Of Ingredients 3
Steps:
- Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.
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PISTACHIO POUND CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Category Dessert
- Make Cake: Preheat oven to 350°F. Grease the inside of a standard-size loaf pan with vegetable oil. Sprinkle 1 tablespoon granulated sugar inside pan and turn pan to coat the inside with sugar. Set aside.
- Place 1 1/2 cups pistachios on a baking sheet and toast in preheated oven for 6 minutes. Remove and transfer to food processor. Process nuts until finely ground.
- Combine remaining 1 cup sugar, flour, ground pistachios, baking powder, salt, and baking soda in a large mixing bowl. Add half of the lemon zest and stir to incorporate. Add sour cream, eggs, butter, vanilla extract, and almond extract. Stir with a spoon until homogenous; it should be a thick and lumpy batter. Transfer to prepared pan and bake until a toothpick inserted in the middle comes out clean, 55 to 60 minutes, rotating halfway through baking. Allow to cool completely before removing from pan.
- Make Glaze: Combine powdered sugar, milk, and vanilla until smooth. The frosting should fall from the spoon in a thick ribbon.
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Cuisine AmericanEstimated Reading Time 1 minServings 10-12
- With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
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- In a medium sized mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the butter, sugar and vanilla together until light and fluffy. Add the eggs, beating one at a time. Then add both boxes of pistachio pudding, beat until well blended, scraping down the sides of the bowl as needed.
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