Pistachio Pound Cakes With Drippy Icing Food

PISTACHIO POUND CAKE WITH DRIPPY ICING

Steps:

• Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
• With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
• Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
• Drizzle cakes with icing, and sprinkle with pistachio slivers.

PISTACHIO PUDDING CAKE

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.

DRIPPY ICING

Steps:

• Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.

PISTACHIO POUND CAKES WITH DRIPPY ICING

Steps:

• CAKE:.
• Preheat oven to 325 degrees.
• Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
• Line with parchment; spray parchment, and dust with flour, tapping out excess.
• With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
• Reduce speed to medium-low.
• Gradually add sugar; beat until smooth.
• Scrape down side of bowl.
• Beat in eggs, one at a time, and vanilla.
• Reduce speed to low.
• Add flour and salt; beat until just combined.
• Fold in chopped pistachios.
• Divide batter among pans; smooth tops.
• Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
• Let cool in pans 20 minutes.
• Unmold, and remove parchment.
• Let cool.
• ICING:.
• Whisk all ingredients in a small bowl until smooth.
• Pour through a sieve into another bowl.
• Use immediately.
• Drizzle cakes with icing, and sprinkle with pistachio slivers.

PEACH, PISTACHIO & WHITE CHOCOLATE POUND CAKE

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.