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 PRALINE & VANILLA CAKE
Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
- Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 0.5 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
PISTACHIO AND ROSE MADEIRA CAKE
This Madeira cake takes inspiration from the flavours of the Middle East with rosewater and pistachios.
Provided by Tamal Ray
Categories Cakes and baking
Yield Makes 1 large loaf cake
Number Of Ingredients 15
Steps:
- For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment.
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling).
- Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil.
- While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened.
- Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping.
- When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don't have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over.
- Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows.
- For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel).
- Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool.
- Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake.
PISTACHIO, ROSE & HONEY CAKES
Evoke flavours of the Middle East with these nutty, syrup-soaked cakes, decorated with edible rose petals. They're a great bite-sized treat to take to a party
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Tip the pistachios into a food processor and blitz to fine crumbs. Heat the oven to 180C/160C fan/gas 4. Generously butter the holes of a 12-hole muffin tin. If the tin doesn't have a non-stick surface, line it with paper cases.
- Weigh 25g of the pistachio crumbs into a small bowl and set aside. Tip the butter, caster sugar, eggs, flour and a pinch of salt into the food processor with the rest of the pistachio crumbs and blitz until smooth and creamy. Divide the mixture evenly between the holes of the tin and bake for 20 mins until golden and springy to the touch and a skewer inserted into the middles comes out clean. If any wet batter remains, return the cakes to the oven for 5 mins, then check again. Once cooked, run a knife around each cake to loosen from the tin (if not using paper cases), then leave to cool in the tin for 5 mins. Carefully turn out the cakes and transfer to a wire rack to cool until just warm. Once fully cooled, the cakes will keep in an airtight container for up to two days or frozen for up to two months.
- Pour the honey and 2 tbsp water into a small pan over a low heat and bubble for a few minutes until you have a loose syrup. Remove from the heat and stir in the rosewater. While the cakes are still warm, brush over the syrup, letting it soak in. Leave to cool completely.
- Mix the mascarpone with the icing sugar, then spoon a little of this over each cake, swirling it with the back of the spoon. Drizzle with a little extra honey, then scatter over the reserved pistachio crumbs and decorate with rose petals, if you like. Best eaten within a few hours, but will keep chilled for two days.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
CINNAMON DATE, HONEY & PISTACHIO BABKA BUNS
Try baking these sticky babka buns with dates and pistachios. Babka is a Jewish bread often eaten on the Sabbath morning, perfect for celebrating the Jewish New Year
Provided by Victoria Prever
Categories Breakfast
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the milk in a small pan over a low heat until it feels slightly warm (not hot). Dissolve the yeast in a small bowl with a tablespoon or two of the milk and a large pinch of the sugar. Set aside for 10 mins.
- Meanwhile mix 265g of the flour, the remaining sugar and ¼ tsp salt in the bowl of a stand mixer fitted with the dough hook and stir to combine. Make a well in the flour and once the yeast has started to foam, pour it in together with the beaten egg and the butter. Add the yeast mixture, then use the remaining milk to rinse all the yeast out of the bowl and add this too.
- Mix to combine the ingredients until they form a ball of dough, then continue to knead it for 5-6 mins until elastic and shiny. (You can do all of this by hand if you do not have a mixer.) If the dough is very sticky you can add more of the flour a tablespoon at a time. Put the dough in a lightly oiled bowl and cover with a clean tea towel. Leave to rise at room temperature, around 45 mins, then put in the fridge to rise for at least 6 hrs or overnight.
- To make the filling, chop the dates if they are whole, then put them in a heatproof bowl with 90ml boiling water and leave to soften for 30 mins. Blitz to a paste in a food processor, adding more water, a tablespoon at a time if it is too thick. Don't add too much - you want a spreadable paste and not a liquid. Once the consistency is right, add the cinnamon and stir to combine.
- Lightly oil a 23cm loose bottom cake tin and line with baking parchment. Put the chilled dough on a lightly floured surface and roll into a 40cm x 30cm rectangle. Spread with the date paste and sprinkle with the chopped pistachios. Roll up from one of the shorter sides to make a log. If the dough has become soft, lift onto a baking sheet and chill for 20 mins in the fridge until firm. (If the log is too large for the fridge, carefully slice it in half using a sharp serrated knife.)
- Use a sharp serrated knife to cut the log into slices 5cm thick. You should have about seven slices. Arrange them in the prepared tin, with the spiral facing upwards, beginning with one in the centre and the others around it. Leave space between them so they can spread as they rise. Cover and leave in a warm space to prove until they have doubled in size (about 1 hr-1 hr 30 mins).
- About 20 mins before the end of proving, heat the oven to 220C/200C fan/gas 7. Lightly brush the dough with the beaten egg. Bake for 20 mins.
- Meanwhile, make the sugar syrup by dissolving the sugar and honey in 2 tbsp water in a small pan over a low heat. As soon as the babka buns come out of the oven, brush generously with the honey syrup and leave to cool in the tin. Serve warm or at room temperature. Will keep for up to three days covered in an airtight container.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium
PISTACHIO CAKE III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
- Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 35.2 g, Cholesterol 53.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 361.3 mg, Sugar 21 g
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE
Try this baked cheesecake with a difference. With a slightly sour tang, plus white chocolate and pistachio flavours, it's a heavenly dessert
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
- Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
- Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.
Nutrition Facts : Calories 399 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
STRAWBERRY & PISTACHIO OLIVE OIL CAKE
Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it's also gluten-free
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
- Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
- Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.
Nutrition Facts : Calories 479 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
RASPBERRY & PISTACHIO TEA CAKE
Add raspberry icing to this pistachio tea cake and you'll not only get a lovely pop of colour but fabulous flavour too. It's perfect for afternoon tea
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it's too thick.
- Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.
- To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.
- Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.
Nutrition Facts : Calories 319 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PEACH, PISTACHIO & WHITE CHOCOLATE POUND CAKE
A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 2h5m
Yield Cuts into 12-14 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
- Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
- To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
- Swirl the icing over the top of the cake and scatter over the pistachios.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 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
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