BUTTERY PISTACHIO CAKE WITH CREAM CHEESE BUTTERCREAM AND BLACKBERRY COMPOTE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
- For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
- For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
- Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
- To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.
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 LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
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.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
BUTTERY PISTACHIO CAKE
If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 1 (13x9-inch) cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees (second-lowest oven rack).
- Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
- Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
- Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
- In a cup whisk together the milk and vanilla.
- In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
- Add in eggs one at a time beating well after each addition.
- Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
- Transfer the batter into prepared baking dish.
- Bake for about 20-22 minutes, or until cake tests done.
- Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
- Serve warm or room temperature.
Nutrition Facts : Calories 3643.4, Fat 213.5, SaturatedFat 101.5, Cholesterol 936.2, Sodium 2795.4, Carbohydrate 390.2, Fiber 16.6, Sugar 266.5, Protein 62.2
PISTACHIO CAKE I
This is a very good tasting cake, and easy to make.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
- To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g
More about "buttery pistachio cake recipes"
PISTACHIO CAKE WITH PISTACHIO ITALIAN MERINGUE …
From bonnibakery.com
Ratings 57Calories 465 per servingCategory Dessert
- Once the cake is cooled, start the frosting. Follow my instructions for Italian Meringue Buttercream
BEST EVER PISTACHIO PUDDING CAKE - THE BUSY BAKER
From thebusybaker.ca
5/5 (7)Total Time 1 hr 20 minsCategory Baking, DessertCalories 642 per serving
- Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
PISTACHIO CAKE | RICARDO
From ricardocuisine.com
5/5 (42)Category DessertsServings 12Total Time 1 hr 30 mins
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line two 20 cm (8 in) in diameter springform pans with parchment paper. Butter.
- In a food processor, finely chop the pistachios. Add the eggs, corn syrup, food colouring and blend well. Sift into the upper part of a double boiler (off the heat) and whisk in the sugar.
- On a work surface, with a knife, remove the crown of the cakes so it is flat and level. Frost the first cake with one third of the buttercream. Sprinkle with the unchopped half of the pistachio praline. Cover with the other cake and frost entirely with the remaining buttercream. Press the chopped pistachio praline around the cake. Store in a cool area but not refrigerated.
PISTACHIO CAKE (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (9)Total Time 1 hr 10 minsCategory Desserts, RecipesCalories 242 per serving
PISTACHIO CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PISTACHIO CAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
PISTACHIO POUND CAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
PISTACHIO CAKE WITH RASPBERRY FILLING AND FRENCH …
From sugargeekshow.com
PISTACHIO OOEY GOOEY BUTTER CAKE - MARGIN MAKING …
From marginmakingmom.com
PISTACHIO CAKE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
PISTACHIO BUNDT CAKE - GREEDY EATS
From greedyeats.com
PISTACHIO BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PISTACHIO CAKE MADE FROM SCRATCH - MUNATY COOKING
From munatycooking.com
KENTUCKY BUTTER CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
10 PHYLLO DOUGH RECIPES - HOW TO BAKE WITH PHYLLO DOUGH - DELISH
From delish.com
PISTACHIO, CARDAMOM, AND RASPBERRY FINANCIER CAKE - FOOD & WINE
From foodandwine.com
PISTACHIO CAKE | THE RECIPE CRITIC
From therecipecritic.com
PISTACHIO LUSH CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
PISTACHIO CAKE RECIPE | EPICURIOUS
From epicurious.com
OOEY GOOEY VEGAN PISTACHIO BUTTER CAKE | THE BANANA DIARIES
From thebananadiaries.com
OLD FASHIONED PEANUT BUTTER CAKE - SPRINKLE BAKES
From sprinklebakes.com
PISTACHIO TORTE RECIPE RECIPE | RECIPES.NET
From recipes.net
YOU’LL LOVE THIS ONE-BOWL VANILLA RIFF ON THE BELOVED TEXAS SHEET …
From washingtonpost.com
ULTIMATE PISTACHIO BUTTER CAKE OR UPBC - CRAFTYBAKING
From craftybaking.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #fruit #oven #easy #beginner-cook #dinner-party #holiday-event #kid-friendly #cakes #nuts #food-processor-blender #dietary #christmas #brunch #equipment #small-appliance #mixer
You'll also love