Pistachio Poundcake With Strawberries Food

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PISTACHIO POUND CAKE WITH DRIPPY ICING



Pistachio Pound Cake with Drippy Icing image

Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for the season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup (6 ounces) cream cheese, room temperature
1 cup salted shelled pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
3/4 cup coarsely chopped salted pistachios
Drippy Icing
1 1/2 cups unsalted pistachio slivers

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 POUNDCAKE WITH STRAWBERRIES



Pistachio Poundcake With Strawberries image

Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.

Provided by Emily Weinstein

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

12 tablespoons/175 grams (1 1/2 sticks) unsalted butter, softened, more for greasing pan
1 1/2 cups/195 grams all-purpose flour, more for flouring pan
1 cup/130 grams shelled pistachios
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups/250 grams granulated sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup/120 milliliters whole milk, at room temperature
1/4 cup/50 grams granulated sugar (less if your berries are particularly sweet)
1/2 teaspoon organic lavender buds (or use 1 tablespoon finely chopped mint or basil leaves)
1/2 vanilla bean, split lengthwise and seeds scraped from the pod
1 1/2 pounds/675 grams strawberries
Lightly sweetened whipped cream, for serving

Steps:

  • Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
  • Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
  • With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
  • Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
  • Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
  • Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
  • To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram

STRAWBERRY & PISTACHIO OLIVE OIL CAKE



Strawberry & pistachio olive oil cake image

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

200ml olive oil , plus extra for the tin
225g shelled pistachios
200g caster sugar
3 large eggs
150g fine cornmeal or polenta
1 tsp gluten-free baking powder
200g strawberries , chopped, plus extra to serve
icing sugar and crème fraîche or yogurt, to serve

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

POUNDCAKE AND STRAWBERRIES



Poundcake and Strawberries image

A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.

Provided by Sam Sifton

Categories     dessert

Time 2h

Number Of Ingredients 10

1 pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
1 pound granulated sugar (2 cups)
8 large eggs
1 pound all-purpose flour (4 cups), plus extra for flouring the cake pan
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Zest of 1 large lemon
Juice of 1 large lemon
1 quart strawberries, rinsed and sliced
1/2 cup white sugar

Steps:

  • Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
  • Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
  • Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram

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