Pistachio Poundcake With Strawberries Food

PISTACHIO POUND CAKE WITH STRAWBERRIES IN LAVENDER SUGAR

Steps:

• Position a rack in the center of the oven, preheat to 325ºF (165ºC/Gas Mark 3). Grease and flour a 9 by 5 by 3-inch loaf pan.
• To make the cake: Grind the pistachios in a food processor just until they resemble flour. Be careful to not grind them into pistachio butter, though that would be delicious. Add the flour, baking powder, and salt to the bowl of the food processor. 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, alternate adding the flour mixture and the milk to the batter in three additions, 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 the batter into the prepared pan, smooth the top, and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 15 minutes in the pan, then remove the cake to a rack to cool completely.
• To make the strawberries: Combine the 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. Alternately, this can be done in a food processor. Hull and slice the strawberries in half if they are small, in quarters if they are larger; combine the sliced strawberries and sugar in a bowl and stir gently. Let the berries 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 three days.

PISTACHIO POUNDCAKE WITH STRAWBERRIES

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.

PISTACHIO POUND CAKE WITH VANILLA LAVENDER STRAWBERRIES

Steps:

• Hull, wash, and halve the strawberries. Mix together the sugar, lavender, and vanilla beans from their pod. Toss the strawberries in the sugar and set aside in the refrigerator.
• Preheat the oven to 325F. Grease and flour a 9 x 5 loaf pan.
• Add the pistachios to the food processor and blend until it resembles flour. Be careful to not over blend or else it will turn into butter!
• Mix together the pistachio flour, all-purpose flour, baking powder, and salt. Set aside.
• Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating very well between each addition - at least another minute. Beat in both extracts.
• Alternate between adding the flour and the milk into the butter mixture. Begin and end with the flour which should be added in three additions, while the milk should be added in two additions.
• Pour the batter into the loaf pan and bake for 45 - 55 minutes, or until a toothpick comes out clean. Allow to cool for about 15 minutes in the pan before taking out and putting on a wire rack to cool completely.
• To serve: cut a thick slice of the pistachio pound cake, then top with the strawberries and top with the whipped cream.

PISTACHIO POUND CAKE WITH STRAWBERRIES IN LAVENDER SUGAR

Steps:

• Preheat oven to 325 degrees and grease a 9x5 inch loaf pan.
• For the cake: Grind the pistachios in a food processor just until they resemble flour (be careful not to over grind or else you'll need up with nut butter). Add the flour, baking powder, and salt to the food processor and pulse until combined.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth. With the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about five minutes. Add the eggs, one at a time, beating for thirty seconds after each addition. Occasionally stop and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extract (if using).
• With the mixer on low, alternate adding the flour mixture and the milk to the batter in three additions, mixing until just combined, being careful not to overmix.
• Pour batter into prepared pan and bake until golden brown and a toothpick comes out of the center clean, 45 to 55 minutes (mine actually took closer to an hour and 10 minutes). Remove cake from pan and transfer to a wire rack to cool.
• For the strawberries: Combine the sugar, lavender, and vanilla beans in a mortar and grind with a pestle until the lavender is broken up into fit bits and sugar is fragnant. Hull and slice strawberries in half and combine in a small bowl with the sugar. Let berries sit in sugar for at least 15 minutes to release their juices.
• To serve: slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whip cream and devour.

FLOURLESS PISTACHIO CAKE WITH STRAWBERRY MERINGUE

Steps:

• Make the cake:
• Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
• In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
• In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
• Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
• Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20-25 minutes.
• Meanwhile, make the meringue topping:
• In a food processor, process the strawberries into a fine powder. Set aside 1 Tbsp. of the powder for decorating the cake, and pour the remaining powder into a medium bowl. Whisk in the almond flour and the potato starch.
• In a large bowl using an electric mixer, beat 5 egg whites and vinegar until soft peaks form, then gradually beat in the sugar and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7-8 minutes. Gently fold almond mixture into meringue until just combined.
• Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.
• Decorate the cake:
• Place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.
• Do Ahead
• Cake can be made up to one day before serving: cool to room temperature, loosely cover with plastic wrap, and store at room temperature.

STRAWBERRY & PISTACHIO OLIVE OIL CAKE

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.

STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL

Steps:

• TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
• TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
• Sift the flour and baking powder into a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
• In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
• With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
• Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
• TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
• Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.

PISTACHIO POUND CAKE

Steps:

• Preheat oven to 325º F. Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray and dusting them with flour. Set aside. In a medium bowl combine the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese, and finely ground pistachios. Allow the ingredients to cream together for about 5 minutes, on medium high. Reduce speed to low. Slowly stream in the granulated sugar and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Once the mixture is completely smooth, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix once more.
• Reduce speed to low and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios. Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking. The loaves should be golden brown and a toothpick inserted in the middle should come out clean. Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting.
• To make the glaze: Combine the powdered sugar, heavy cream and lemon juice in a bowl. Whisk until completely smooth. Drizzle cakes with icing and sprinkle with chopped pistachios, if desired. Serve right away. Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple days. Enjoy!

LUSCIOUS VANILLA POUND CAKE (WITH STRAWBERRY VARIATION)

Steps:

• Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
• Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
• Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
• Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes.
• Carefully remove cake from pan and cool completely on wire rack.