PISTACHIO AND ALMOND CAKE WITH ORANGE SALAD
Steps:
- To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
- In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.
- Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.
- Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
- To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.
- Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.
- To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
- Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.
PISTACHIO CAKE
Yummy pistachio cake that is moist. Alot of times I will use a glaze made from confectioner's sugar and water to drizzle over the top. The cake itself is a pretty green color and is nice at St. Patrick's Day or Christmas. Family favorite.
Provided by Kim127
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- With an electric mixer, mix all ingredients except chips until well blended.
- Stir in mini chocolate chips.
- Pour cake mix into bundt pan.
- Bake at 350 degrees for 1 hour.
- Test for doneness.
- Enjoy!
Nutrition Facts : Calories 373.5, Fat 20.6, SaturatedFat 5.3, Cholesterol 89.5, Sodium 325.9, Carbohydrate 43.8, Fiber 1.2, Sugar 31.9, Protein 5.5
PISTACHIO CAKE
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Provided by Rick Tramonto
Categories Cake Milk/Cream Food Processor Mixer Egg Dessert Bake Quick & Easy Orange Pistachio Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
- Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
- In small bowl, combine milk and vanilla.
- In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
- Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)
An Ed Halmagyi "Fast Ed" recipe. Flourless cake made using ground pistachios and almonds. Gluten-free as it contains no flours and gluten-free ingredients
Provided by Jubes
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Grease and line a 24 cm round cake tin.
- Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
- Press half the mixture into the base of the lined tin.
- Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
- Add the 2nd layer of cake mixture to the tin and press inches.
- Scatter the cake with the remaining pistachios.
- Bake for 35 minutes, until golden, then cool on a wire rack.
- Serve with honey and extra yoghurt.
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
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