Pistachio Cake Iv Food

PISTACHIO CAKE

Steps:

• Mix all ingredients together.
• Pour into a greased bundt pan.
• Bake at 350 for about 45-50 minutes.

LITTLE PISTACHIO CAKES

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.

PISTACHIO CAKE RECIPE

Steps:

• In a mixing bowl, add eggs, oil, milk and mix until smooth.
• Add cake mix powder, instant pistachio pudding powder, green food coloring and mix until just combined.
• Pour batter into a greased/floured rectangle cake pan (Dimensions: 9x13).
• Bake at 350 degrees for about 25-30 minutes OR until an inserted toothpick in the center comes out clean.
• Allow the cake to cool down completely and spread whipped cream on top.
• Decorate with maraschino cherries or chopped pistachios and enjoy!

PISTACHIO PRALINE & VANILLA CAKE

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.

PISTACHIO CAKE

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.

PISTACHIO CAKE III

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.

PISTACHIO PUDDING CAKE

Steps:

• Mix all the cake ingredients together and pour into two 9" cake pans or one bunt pan.
• Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
• Pistachio Icing.
• Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
• Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.

PISTACHIO CAKE

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 CAKE

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.

PISTACHIO CAKE

Steps:

• Make the cake: Combine all ingredients and mix at medium speed with an electric mixer for 3 minutes. Pour batter into a greased and floured bundt pan and bake at 350 degrees for 40-45 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pan then turn out onto a serving plate. Cool cake completely. Make the frosting: Combine Dream Whip with pudding mix in a medium-sized mixing bowl. Slowly add milk and beat with an electric mixer on low speed until combined. Increase mixer speed to high and beat frosting for 4-6 minutes or until soft peaks form. Spread frosting evenly over cooled cake. Garnish with finely chopped pecans or pistachios. Refrigerate cake until ready to serve. Try these variations too! Easter Cake: Toss coconut with green food coloring to make "grass". After you've frosted the cake, sprinkle with coconut "grass" then arrange egg-shaped candies or jelly beans on top! Christmas Cake: Garnish with maraschino cherries (with or without the nuts). St. Patrick's Day Cake: Garnish with pistachios and green maraschino cherries OR have no garish or nuts then fill the "hole" in the center of the bundt cake with gold foil wrapped chocolate coins!

PISTACHIO CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
• Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CLAUDIA LAMASCOLO

Steps:

• Place all in a bowl, using an electric mixer beat for 3 minutes.
• Pour into a 13 x 9 greased pan or bundt pan.
• Bake 350 degrees until the middle comes clean with a toothpick.
• Around 30 to 45 minutes depending on the pan you use.
• Frost or dust with powdered sugar.
• Frosting:
• 1 - 8-ounce tub of whipped topping or heavy cream sweetened and whipped
• 1 box pistachio instant pudding
• 1/2 cup cold milk
• Mix both pudding and milk together until blended evenly, fold thawed whipped topping or real whipped cream into the mixture. Spread on cooled cake. Refrigerate. I like to decorate the top of mine with whole pistachios and some chopped or shaved chocolate.

PISTACHIO CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until blended. Stir in nuts.
• Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen cake; cool cake 10 min. Remove rim. Transfer cake to wire rack; cool completely.
• Sprinkle with sugar before serving.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees.
• Stir cake mix with pudding.
• Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined.
• Add extract and beat until blended.
• Add eggs, one at a time, and beat at low speed for 5 minutes.
• Grease and flour a large tube or bundt pan and pour batter into prepared pan.
• Bake for 45 minutes or until center tests done.
• Cool and then remove from pan.
• Eat as is or frost with Cool Whip.

EASY GREEN PISTACHIO CAKE

Steps:

• Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
• Then add in eggs, oil and milk. Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.
• Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
• Stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

PISTACHIO CAKE

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!

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.Variation: Coat cake with chocolate ganache!

CAKE MIX PISTACHIO CAKE

Steps:

• preheat oven 350.
• In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
• chill cake and frost with any frosting or suggested recipe below.
• 1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.

PISTACHIO CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.
• For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing - just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon - being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
• Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Prepare the cream cheese frosting (see note below).
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

WATERGATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.