Pistachio Tea Cake Food

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RASPBERRY & PISTACHIO TEA CAKE



Raspberry & pistachio tea cake image

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

150g shelled pistachios
275g golden caster sugar
250g butter, softened
3 eggs
275g self-raising flour
75g Greek yogurt
a little milk, if needed
sugar flowers, pearl sugar or sprinkles, to decorate (optional)
150g raspberries
300g icing sugar

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

CLAUDIA LAMASCOLO



Claudia Lamascolo image

This is a delicious pistachio cake popular in the 60s and 1970s. It's been my favorite birthday cake ever since mom first made it.

Provided by Claudia Lamascolo

Categories     cake

Time 40m

Yield 10

Number Of Ingredients 9

1 package yellow or white cake mix (or use a yellow funfetti cake mix for a pretty party cake or any flavor for a change IE lemon or chocolate)
4 eggs
1 cup of water
1/2 teaspoon almond extract
1 package instant pistachio pudding
1/4 cup oil (I use canola)
Optional: 4 drops green food coloring, 1/2 cup chopped pistachio. (The pudding makes it light green.)
Note: you can make your own funfetti cake without buying the mix. Just use whatever cake mix you like and add 1/4 cup mixed colored sprinkles to the batter
chopped pistachios, shaved chocolate or sliced almonds for garnishing are optional

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.

ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT



Orange Honey Pistachio Tea Cake for a Holiday Treat image

Fresh orange juice, zest, softened butter and honey come together with pistachio nuts to make a delicious citrusy and not too sweet Orange Honey pistachio cake perfect for breakfast or tea

Provided by Sujata Shukla

Categories     Breakfast     Dessert     Tea

Time 1h40m

Number Of Ingredients 10

3 1/4 cups Indian Maida or All purpose flour (/400 gms)
1/2 teaspoon Baking soda
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 tablespoons Softened Unsalted Butter (/30 gms / 1/4 stick unsalted butter)
1 cup plus 2 teaspoons Honey (1 cup + 2 teaspoons/250 ml)
1 egg (room temperature, lightly beaten)
1 1/2 tablespoons orange zest (or finely grated orange rind)
3/4 cup orange juice (/ 180 ml/ freshly squeezed and no added sugar)
1 cup unsalted, shelled pistachio nuts (/125 gm/ chopped)

Steps:

  • Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.

PISTACHIO MATCHA CAKE



Pistachio Matcha Cake image

One piece comes out to be around 307 Calories, Fat: 27.4 g (of which Saturated: 12.6 g, MUFA's: 9.8 g), Total Carbs: 7.6 g, Fiber: 2.3 g, Net Carbs: 5.3 g, Protein: 8.2 g

Provided by Tisa

Categories     Dessert

Time 1h40m

Number Of Ingredients 24

3 oz pistachio kernels ((preferably raw and unsalted))
1 tsp coconut oil
4 large eggs
2.5 oz powdered erythritol
3 tbsp coconut flour
3 oz macadamia butter
4 large eggs
2.5 oz powdered erythritol
3 tbsp coconut flour
3/4 cup almond milk
1/4 tsp stevia extract (to taste )
1/2 tsp vanilla extract
2 cups heavy cream
8 oz cream cheese
1 packet gelatine ((unflavored))
1.5 oz powdered erythritol
1/4 tsp stevia extract
3 tsp matcha green tea powder
3 oz pistachio kernels ((preferably raw and unsalted))
3 oz powdered erythritol
0.5 large egg white
1/4 tsp matcha green tea powder
2 oz dark chocolate ((I used Cavalier))
0.5 tbsp coconut oil

Steps:

  • Preheat the oven to 350 °F (180 °C). Line the bottoms of two identical 10" round pans. If you don't have two identical dishes or enough room in the oven, be ready to bake twice.
  • Sieve the coconut flour to get rid of any lumps.
  • Prepare pistachio butter: Put the kernels into the bowl of an S blade food processor. Add a pinch of salt if the kernels are unsalted. Pulse for a few minutes until the texture starts resembling butter. You might need to scrape the sides of the bowl every now and then. Add the coconut oil and pulse for another minute or two.
  • Beat the eggs with the whisk attachment for 1 min. on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
  • Add the coconut flour and pistachio butter, beating continuously on medium low speed just until incorporated. Using a spatula, scrape the bottom of the bowl to get any pockets of flour or butter hiding at the bottom; do not overmix or you will deflate the batter.
  • Pour the batter into the first baking pan. Bake for 20 minutes. The toothpick, inserted into the middle, must come out clean.
  • Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter.
  • Bake the sponge cake layer for 20 minutes. The toothpick, inserted into the middle must come out clean.
  • Place the pistachio kernels in a food processor and pulse. Put aside a tablespoon of ground pistachios to use as decoration later.
  • Into the food processor with crushed pistachios, add powdered erythritol, matcha, and a pinch of salt if the nuts are unsalted. Process until you get very fine powder. In another bowl, lightly beat the egg white.
  • Add a bit of the egg white and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
  • Roll out the marzipan into a (round) shape that will cover the cake. Help yourself with some cling wrap (see the picture). Place in a fridge or a freezer while you prepare the matcha cream filling.
  • Soak the gelatine in 4 tbsp. water for 5 minutes. Add 4 tbsp. of boiling water and mix until the gelatine dissolves completely. Let it cool down (or prepare the gelatine according to instructions on the packet).
  • Using a stand electric mixer, whip the cream until almost firm. Add cream cheese and mix on medium high. Add erythritol, stevia extract (to taste) and matcha powder. Continue mixing until everything is well incorporated. Add the dissolved gelatine and mix well on medium speed.
  • In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not touching it.Put in chopped chocolate and coconut oil. Mix until melted. Let it cool down but keep it runny.
  • When the sponge cakes are done baking, soak each with 6 tablespoons of almond milk, mixed with stevia extract (optional) and vanilla extract.
  • First, take the 1st (pistachio) sponge cake. Using a spatula, coat it with 1/2 of matcha cream filling.
  • Next, lay on the 2nd (pale) sponge cake layer. Coat it with the other half of matcha cream filling.
  • Take the pistachio marzipan out of the freezer and put it on top (remove the foil if you've used any).
  • Sprinkle the melted chocolate all over the cake. Use a tablespoon of groud pistachio kernels for decoration. If you like, sprinkle some more matcha powder on top.
  • Keep refrigerated overnight. The longer the cake sits in the fridge, the better it gets. :-)Enjoy!

Nutrition Facts : Calories 307 kcal, ServingSize 1 serving

PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 15 standard or 36 mini cupcakes

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

PISTACHIO TEA CAKE



Pistachio Tea Cake image

This one I received from a friend long ago and it has been part of my St. Paddy's Day table ever since.

Provided by Julie Bs Hive

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant pistachio pudding mix
4 eggs
8 ounces sour cream
1/2 cup vegetable oil
3 -4 drops green food coloring
1 cup chopped pistachio nut
6 tablespoons sugar
2 tablespoons cinnamon

Steps:

  • Mix together the first 5 ingredients in a large bowl and beat well.
  • In a small bowl mix the nuts, sugar and cinnamon.
  • In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
  • Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
  • Serve as is or simply dust with confectioners' sugar.

PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

Categories     Cake     Tea     Bake     Raspberry     Pistachio

Yield makes 15 standard or 36 mini

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.

CHERRY-PISTACHIO TEA CAKES



Cherry-Pistachio Tea Cakes image

Provided by Food Network Kitchen

Time 35m

Yield 12 tea cakes

Number Of Ingredients 8

1/2 cup pistachios
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar, plus more for dusting
2 large eggs
6 tablespoons unsalted butter, melted
12 to 24 medium cherries with stems

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
  • Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
  • Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.

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