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
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
Make and share this Pistachio Cake recipe from Food.com.
Provided by Donna
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Blend all cake ingredients in large bowl, beat 2 minutes at medium speed.
- Bake in greased, floured, 10 inch bundt pan at 350 for 50 minutes.
- Cool 15 minutes, remove from pan and cool.
- split into two layers.
- Mix all frosting ingredients till thick (5 minutes).
- spread 1/2 cup of frosting between layers.
- Frost cake with rest of frosting.
- Garnish with nuts.
Nutrition Facts : Calories 418.4, Fat 28.2, SaturatedFat 4.5, Cholesterol 57.1, Sodium 364.7, Carbohydrate 37, Fiber 0.9, Sugar 24.2, 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.
LITTLE PISTACHIO CAKES
These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread
Provided by Cassie Best
Categories Afternoon tea, Buffet, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
- Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
- When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead - store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.
Nutrition Facts : Calories 444 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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, 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
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
Categories Cake Food Processor Mixer Nut Dessert Bake Ramadan Pistachio Spice Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (13- by 9-inch) cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
- Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste). Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
- Combine milk and vanilla in a measuring cup.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
- Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.
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.
JELLO PISTACHIO PUDDING CAKE
This is a Jello recipe...much loved in my family for many years. Very moist and light tasting. Cheery presentation! You can exchange pudding and cake flavors for a different taste sensation.
Provided by kzmom
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl.
- Beat at medium speed for 2 minutes.
- Pour into greased and floured 10" tube bundt pan.
- Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
- Cool in pan for 15 minutes.
- Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
Nutrition Facts : Calories 248.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 71.3, Sodium 303.2, Carbohydrate 33.4, Fiber 0.5, Sugar 18.6, Protein 4
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