PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO CAKE AND FROSTING
Make and share this Pistachio Cake and Frosting recipe from Food.com.
Provided by Toadi
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
- Pour into a 9x13-inch pan.
- Bake 350 for 35-45 minutes. Cool completely.
- For frosting, stir one box of pudding mix with milk, then fold in cool whip.
- Spread on cooled cake.
- Keep refrigerated.
Nutrition Facts : Calories 442.2, Fat 29.5, SaturatedFat 8.3, Cholesterol 55, Sodium 320.1, Carbohydrate 41.1, Fiber 0.4, Sugar 30, Protein 4.3
PISTACHIO CAKE
Yield Makes 1 quarter sheet pan cake
Number Of Ingredients 11
Steps:
- Heat the oven to 350°F.
- Combine the pistachio paste and glucose in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 2 to 3 minutes, until the mixture turns into a sticky green paste. Scrape down the sides of the bowl with a spatula.
- On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula after every 2 to 3 egg whites. Once all of the egg whites have been incorporated, you will have a snotty green soup in your mixing bowl. Right on.
- Add the confectioners' sugar and almond flour and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens. Stop the mixer and scrape down the sides of the bowl.
- Stream in the pistachio oil and heavy cream and paddle on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.
- Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is super-smooth and slightly more viscous than your average American box cake batter.
- Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 20 to 22 minutes. The cake will rise and puff, doubling in size. (This cake will become spongy, unlike any of our butter-based cakes, as it has so many egg whites in it.) At 20 minutes, gently poke the edge of the cake with your finger: the cake should bounce back (like said sponge), and it should be slightly golden brown on the sides and pulling away from the sides of the pan ever so slightly. Leave the cake in the oven for an extra 1 to 2 minutes if it doesn't pass these tests.
- Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don't worry, it's not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
- In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
- If you substitute 150 g (1 1/2 cups) blanched almond flour for the flour, this becomes a gluten-free cake! Almond flour can be found online, at Whole Foods, or you can make it yourself: In a food processor, grind blanched almonds down to a powder!
- Grapeseed oil can be subbed for the pistachio oil, but part of the toasted-pistachio depth of flavor will be lost.
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