LEMON PISTACHIO CAKE WITH ROSEMARY, MASCARPONE LEMON MOUSSE AND LEMON CURD
Steps:
- For the lemon pistachio cake: Preheat the oven to 325 degrees F. Line a half-sheet tray with parchment paper.
- In the bowl of a food processor, pulse the pistachios and 1/4 cup flour until the nuts are finely ground.
- In the bowl of an electric mixer, cream together the butter and granulated sugar until very light. Beat in the pistachio paste and lemon zest and juice, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the pistachio and vanilla extracts. In a small bowl, mix together the nut and flour mixture, salt, baking powder and remaining cup flour. Beat the dry ingredients into the batter.
- Spread the batter evenly in the lined half-sheet tray. Bake for 15 minutes, then rotate the tray and continue to bake until the cake springs back lightly when touched and a cake tester inserted in the center comes out clean, another 10 minutes. Allow the cake to cool in the tray for 10 minutes, then gently remove from the tray.
- For the lemon curd: Combine the lemon zest, juice, granulated sugar, eggs and salt in a medium saucepan and whisk to a homogeneous consistency. Place over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes.
- Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Transfer to a bowl. Place a piece of plastic wrap over the top, pressing down on the surface of the curd to prevent a film from forming. Put in the fridge to chill for 1 hour.
- For the lemon mascarpone mousse: In a large, chilled bowl, whip the heavy cream to stiff peaks. In another large bowl, whip the mascarpone and granulated sugar together until fluffy. Whip in half of the lemon curd. Fold in the whipped cream and use a rubber spatula to fluff the mousse. Transfer the mousse to a piping bag fitted with a star tip.
- To assemble the cake: Cut the cake into individual cakes with a 3-inch ring cutter.
- Spread a dollop of lemon curd on the bottom of a plate. Place 2 cake rounds on top. Pipe a round of mousse onto each cake.
- Garnish each cake with chopped pistachios, a dusting of powdered sugar and the chopped rosemary.
INDIVIDUAL PISTACHIO BUNDT CAKES WITH LEMON CURD FILLING
Provided by Nancy Fuller
Categories dessert
Time 1h50m
Yield 12 mini Bundt cakes
Number Of Ingredients 15
Steps:
- For the lemon curd: In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees F on an instant-read thermometer, 6 to 10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined.
- Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight.
- For the Bundt cakes: Preheat the oven to 350 degrees F.
- Grind the pistachios to a powder in a small food processor or grinder.
- Brush two 6-cavity mini Bundt pans with butter and dust with the pistachio powder.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until completely combined. Beat in the pistachio cream and sour cream.
- Reduce the mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of the batter into each Bundt mold and smooth batter on top.
- Bake until a toothpick inserted in the center comes out clean, 20 minutes. Invert the cakes onto a wire rack and let cool.
- Fill each cake center with 2 tablespoons of the chilled lemon curd.
LEMON-PISTACHIO LOAF
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Breakfast Cake Lemon Juice Pistachio Bread Lemon Dairy Free Vegetarian Vegan Olive Oil Soy Free Peanut Free
Yield Makes 1 (9x5") loaf
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
- Pulse pistachios in a food processor until finely ground (it's okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
- Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.
- Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
- Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
- Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.
LEMON PISTACHIO ANGEL CAKE
If you love lemon curd, you'll find this one good and tangy. Serve cake with fresh berries and a dollop of whipped cream
Provided by Abby Girl
Categories Healthy
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).
- Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.
- Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.
- Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).
- Sprinkle with pistachios and chocolate.
Nutrition Facts : Calories 523.5, Fat 17.1, SaturatedFat 8.6, Cholesterol 157, Sodium 445.9, Carbohydrate 89.6, Fiber 3.2, Sugar 58.7, Protein 9.8
PISTACHIO, COURGETTE & LEMON CAKE
Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.
- Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
- Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
- When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.
Nutrition Facts : Calories 377 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
LEMON-FROSTED PISTACHIO CAKE
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
Provided by Julie Powell
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
- In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
- Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
- When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 23 milligrams, Sugar 29 grams, TransFat 1 gram
More about "lemon pistachio cake recipes"
LEMON PISTACHIO CAKE - HONEST COOKING
From honestcooking.com
Author HeinstirredEstimated Reading Time 3 minsCategory Baking, Cake
EASY LEMON PISTACHIO CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
Reviews 2Category Baked Goods, CakeCuisine AmericanTotal Time 1 hr 55 mins
- In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla.
LEMON AND PISTACHIO CAKE - LOVEFOOD.COM
From lovefood.com
LEMON PISTACHIO CAKE | NOURISHED ENDEAVORS
From nourishedendeavors.com
PISTACHIO LEMON CAKE | PRIMAFOODIE
From primafoodie.com
THOMASINA MIERS’ RECIPE FOR WHITE CHOCOLATE PISTACHIO CAKE WITH …
From theguardian.com
PISTACHIO CAKE WITH LEMON CREAM | CAKE LAB
From cake-lab.org
LEMON AND PISTACHIO CAKE – CAPITAL OF FOODS
From capitaloffoods.com
PISTACHIO, LEMON & POLENTA CAKES - AINSLEY HARRIOTT
From ainsley-harriott.com
LEMON-POPPYSEED-PISTACHIO CAKE | FOODTALK
From foodtalkdaily.com
LEMON-PISTACHIO LOAF RECIPE - BON APPéTIT
From bonappetit.com
PISTACHIO & LEMON CAKE - EVERY LAST BITE
From everylastbite.com
LEMON PISTACHIO CAKE - THE LIFE JOLIE
From thelifejolie.com
PISTACHIO CAKE WITH LEMON GLAZE - BAKING SWEETLY
From bakingsweetly.com
PISTACHIO CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PISTACHIO LEMON OLIVE OIL CAKE - YES TO YOLKS
From yestoyolks.com
LEMON-FROSTED PISTACHIO CAKE FOR DESSERT - PERFECTLY PROVENCE
From perfectlyprovence.co
PISTACHIO-TOPPED LEMON-OLIVE OIL CAKE RECIPE - FOOD & WINE
From foodandwine.com
PISTACHIO, LEMON + ROSEMARY CAKE - FROM MY KITCHEN
From frommykitchen.blog
LEMON PISTACHIO CAKE | DELICIOUS CAKE TOPPED WITH CHOPPED …
From spicedblog.com
LEMON PISTACHIO CAKE
From smokymountainnews.com
LEMON PISTACHIO BUNDT CAKE - INSPIRED BY CHARM
From inspiredbycharm.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WHOLE LEMON PISTACHIO CAKE | GLUTEN FREE, SUGAR FREE, HIGH PROTEIN
From dessertswithbenefits.com
LEMON PISTACHIO CAKE - LIMONEIRA
From limoneira.com
LEMON PISTACHIO CAKE - COOKING WITH NONNA
From cookingwithnonna.com
PISTACHIO-LEMON BUNDT CAKE - COUNTRY LIVING
From countryliving.com
LEMON PISTACHIO LOAF CAKE - COZY CRAVINGS
From cozycravings.com
PISTACHIO LEMON POUND CAKE - TASTE AND TELL
From tasteandtellblog.com
HELEN GOH'S CHERRY, LEMON AND PISTACHIO LOAF CAKE - GOOD FOOD
From goodfood.com.au
LEMON-PISTACHIO CRUNCH CAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON PISTACHIO BUNDT CAKE - FOOD FOLKS AND FUN
From foodfolksandfun.net
OLIVE OIL PISTACHIO AND LEMON SNACK CAKE | MATCHING FOOD & WINE
From matchingfoodandwine.com
LEMON-PISTACHIO CAKE RECIPE - THISTLE
From thistle.co
LEMON OLIVE OIL PISTACHIO CAKE - THE FAUX MARTHA
From thefauxmartha.com
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE RECIPE - BBC FOOD
From bbc.co.uk
PISTACHIO LEMON CAKE - HEINSTIRRED
From heinstirred.com
LEMON & PISTACHIO CAKE | DELICIOUS FOOD, SIMPLE WHOLESOME …
From gatherandfeast.com
LEMON PISTACHIO CAKE - TIFFIN AND TEA
From tiffinandteaofficial.com
LEMON AND PISTACHIO CAKE | THE FOOD INTERPRETERS
From thefoodinterpreters.com
RECIPE-LEMON PISTACHIO CAKE WITH MASCARPONE FROSTING | COSTCO
From costco.com
LEMON-PISTACHIO CRUNCH CAKE RECIPE | EPICURIOUS
From epicurious.com
You'll also love