Pistachio Cake
(Serves 10-12)
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Cake:
1 package white cake mix
1/2 cup unsalted butter, melted
1 cup club soda
4 eggs
1 teaspoon almond extract
2 (3 ounce) packages instant pistachio pudding
1/2 cup chopped walnuts
1 package white cake mix
1/2 cup unsalted butter, melted
1 cup club soda
4 eggs
1 teaspoon almond extract
2 (3 ounce) packages instant pistachio pudding
1/2 cup chopped walnuts
Icing:
1 (3 ounce) package instant pistachio pudding
1 cup whole milk
1 cup heavy cream
1 (3 ounce) package instant pistachio pudding
1 cup whole milk
1 cup heavy cream
Preheat oven to 350 degrees F.
Grease and flour a 9 or 10-inch tube pan (angel food cake pan)
Combine all cake ingredients, except walnuts, in a large bowl.
Beat with an electric mixer until smooth, about 2 minutes.
Stir in the walnuts.
Pour into prepared pan.
Bake for 50 60 minutes, or until cake tester comes out clean.
Allow to cool in pan for 10 to 15 minutes, then invert onto a wire rack.
Cool completely before icing.
Grease and flour a 9 or 10-inch tube pan (angel food cake pan)
Combine all cake ingredients, except walnuts, in a large bowl.
Beat with an electric mixer until smooth, about 2 minutes.
Stir in the walnuts.
Pour into prepared pan.
Bake for 50 60 minutes, or until cake tester comes out clean.
Allow to cool in pan for 10 to 15 minutes, then invert onto a wire rack.
Cool completely before icing.
To make the icing:
Combine all icing ingredients in a large bowl.
Beat with an electric mixer until soft peaks form.
Spread icing on cake.
Cake may be served at room temperature or refrigerated for later use.
Combine all icing ingredients in a large bowl.
Beat with an electric mixer until soft peaks form.
Spread icing on cake.
Cake may be served at room temperature or refrigerated for later use.
This recipe was updated and revised on 02/22/10
Pistachio Cake
(Serves 8 to 10)
(Serves 8 to 10)
Cake:
4 ounces or 1 cup shelled pistachios
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons unsalted butter, room temperature
2 whole eggs
4 eggs, separated
1 large orange
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Glaze:
8 ounces confectioners' sugar
3 to 4 tablespoons orange juice
Garnish:
Sweetened whipped cream
Orange wedges
Preheat the oven to 350 degrees F.
Line an 8 x 5-inch loaf pan with parchment paper or grease well.
Put the pistachios and 1/4 cup sugar in the bowl of a food processor.
Process until smooth.
Add the water and vanilla and process until the mixture becomes a paste.
With an electric mixer, cream the butter with the remaining 1/2 cup of sugar.
Add the 2 whole eggs and mix well.
Add 4 egg yolks, one at a time, mixing well after each addition.
Add the ground pistachio mixture, and the juice and zest of the large orange.
Add the flour, salt, and baking powder and beat until well blended.
In a separate bowl, beat the egg whites until soft peaks form.
Fold the egg whites into the batter.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes..
Remove from the oven and allow to cool on a wire rack for 15 minutes.
Turn the pan over and take the cake out.
Remove the parchment paper and place on a wire rack to cool completely.
To make the glaze:
Sift the confectioners' sugar into a small saucepan.
Add 3 tablespoons of orange juice. Mix well.
Place the saucepan over low heat, stirring to dissolve the sugar and the texture is smooth.
Pour the glaze over the cake.
Let the glaze cool for about 15 minutes before slicing and serving.
Serve:
Serve slices of cake with a dollop of whipped cream and orange wedges.
4 ounces or 1 cup shelled pistachios
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons unsalted butter, room temperature
2 whole eggs
4 eggs, separated
1 large orange
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Glaze:
8 ounces confectioners' sugar
3 to 4 tablespoons orange juice
Garnish:
Sweetened whipped cream
Orange wedges
Preheat the oven to 350 degrees F.
Line an 8 x 5-inch loaf pan with parchment paper or grease well.
Put the pistachios and 1/4 cup sugar in the bowl of a food processor.
Process until smooth.
Add the water and vanilla and process until the mixture becomes a paste.
With an electric mixer, cream the butter with the remaining 1/2 cup of sugar.
Add the 2 whole eggs and mix well.
Add 4 egg yolks, one at a time, mixing well after each addition.
Add the ground pistachio mixture, and the juice and zest of the large orange.
Add the flour, salt, and baking powder and beat until well blended.
In a separate bowl, beat the egg whites until soft peaks form.
Fold the egg whites into the batter.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes..
Remove from the oven and allow to cool on a wire rack for 15 minutes.
Turn the pan over and take the cake out.
Remove the parchment paper and place on a wire rack to cool completely.
To make the glaze:
Sift the confectioners' sugar into a small saucepan.
Add 3 tablespoons of orange juice. Mix well.
Place the saucepan over low heat, stirring to dissolve the sugar and the texture is smooth.
Pour the glaze over the cake.
Let the glaze cool for about 15 minutes before slicing and serving.
Serve:
Serve slices of cake with a dollop of whipped cream and orange wedges.
Here are two completely different recipes for Pistachio Cake.
The first uses a cake mix and pistachio pudding to create a
light green cake topped with a whipped cram icing. The
second recipe is a 'made from scratch' pistachio cake that is
baked in a loaf pan and results in a denser cake with the
texture of a nut bread. Both are very flavorful but different.
The first uses a cake mix and pistachio pudding to create a
light green cake topped with a whipped cram icing. The
second recipe is a 'made from scratch' pistachio cake that is
baked in a loaf pan and results in a denser cake with the
texture of a nut bread. Both are very flavorful but different.
