Lemon Ginger Cake With Pistachios Food

LEMON-FROSTED PISTACHIO CAKE

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.

LEMON CAKE WITH RASPBERRIES AND PISTACHIOS

Steps:

• Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
• Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
• Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
• Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
• Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.

LEMON-GINGER CAKE WITH PISTACHIOS

Steps:

• For lemon curd:
• Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes. Pour curd through fine strainer set over bowl; stir in lemon peel.
• Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. (Can be made 2 days ahead. Keep refrigerated.)
• For cake:
• Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment rounds. Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment. Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes. Add 4 egg whites; beat until smooth. Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.
• Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use). Spread 1/3 cup preserves over top of each of 3 cake layers.
• Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).
• For mousse:
• Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.
• Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes. Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula. Chill layers until mousse firms up slightly, about 30 minutes.
• Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.)
• Garnish top edge of cake with white chocolate curls. Sprinkle pistachios and crystallized ginger in center of cake.

LEMON GINGER CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 320F/160C. Grease an 8½ x 4¼-inch loaf pan and set aside.
• In a medium bowl, sift together flour, baking powder, ground ginger, and salt. In a small bowl, mix together milk, vanilla extract, and lemon juice. Set bowls aside.
• In another small bowl, toss together sugar, lemon zest, and grated ginger using your fingers until well combined or process the mixture in a food processor. This step is necessary to get the flavors out of the lemon and ginger.
• Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture. Beat until light and fluffy, about 4 minutes. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in half of the flour mixture, followed by the milk mixture, and then the rest of the flour mixture. Do not over mix.
• Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow to cool for 10 minutes before adding the syrup.
• To make the syrup: While cake is in the oven, prepare the syrup. In a small saucepan, combine sugar, lemon juice, and water. Cook on medium-low heat until sugar dissolves and syrup forms. Set aside to cool.
• While cake is still warm, poke the top a few times with a toothpick, then brush with syrup. Allow cake to cool completely on a wire rack. The syrup makes it extra moist, so if it's cut while still warm, it may crumble.

LEMON PISTACHIO ANGEL CAKE

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.

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.