Sicilian Pistachio Cake Food
SICILIAN PISTACHIO CAKE
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, "olives" made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. "That one I only make for Christmas," she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.
Provided by Florence Fabricant
Categories cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
- Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
- Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
- By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 17 grams, TransFat 0 grams
PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
BUTTERY PISTACHIO CAKE
If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 1 (13x9-inch) cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees (second-lowest oven rack).
- Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
- Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
- Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
- In a cup whisk together the milk and vanilla.
- In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
- Add in eggs one at a time beating well after each addition.
- Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
- Transfer the batter into prepared baking dish.
- Bake for about 20-22 minutes, or until cake tests done.
- Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
- Serve warm or room temperature.
Nutrition Facts : Calories 3643.4, Fat 213.5, SaturatedFat 101.5, Cholesterol 936.2, Sodium 2795.4, Carbohydrate 390.2, Fiber 16.6, Sugar 266.5, Protein 62.2
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