Italian Pistachio Cake Recipe - How to Cook Real Italian Food from my Italian Kitchen
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Orange pistachio cake - Persian love cake recipe - ASMR - no speaking
I know the ingredients for this orange pistachio cake are not items you have sitting around the house. That’s what makes the flavour of this cake special. It’s rare to come about, yet impossible to forget.
I had my first piece of orange pistachio cake in Brighton, England about a year ago. My husband picked the cake at a small coffee shop. I would have never selected this cake myself, because I'm a pretty boring vanilla and chocolate person. But this cake blew me away and opened my horizon to what a cake can be. The flavour of this just made me appreciate the combination of spices and fruit in a dessert.
The combination of rose water, cardamom and pistachio are very common in Persian pastries. Hence the name of the cake. I’d like to believe that this cake is an aphrodisiac. If nothing else, it makes you hot for more cake. Enjoy this orange pistachio cake with a hot black tea.
A note on brown sugar:
I’ve started using brown sugar in all of my recipes. Brown sugar has a less intensive sweet note compared to white sugar. You’re welcome to swap the recipe for regular sugar. Likely, your cake will be the right amount of sweet. My cake - with these measurements - has a soft sweet tone.
Cake ingredients:
1 cup almond flour - 110g
3/4 cup regular white flour - 110g
2 tsp baking powder
4 tablespoons of chopped almonds - adds an amazing crunch
4 tablespoons of chopped pistachio - use 1/2 for the cake batter and the remaining for the topping
3 cardamom seeds - ground with some sugar, or use 1/4 tsp grounded cardamom
2 tbsp rose water
1/2 juice orange
zest of 1 orange - wash your orange, and use organic
3.9 ounces melted butter - 110g
3 eggs
1/2 cup sugar - 90g
In the video, I forgot to capture the moment where I add the cardamom and half the chopped pistachio in the dry ingredients. Please, do so.
Syrup ingredients:
1/4 cup water - 60ml
zest of 1 orange
2 tbsp sugar
juice of 1 orange
I recommend making the syrup without the orange juice, then adding the orange juice once you’ve boiled the syrup. That leaves max you with flavour.
I’m giving ASMR a try. If you have recommendations for sound/tone, please comment below!
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Orange and pistachio loaf cake - recipe
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The orange and pistachio loaf cake is covered with a dark chocolate ganache and reveals a beautiful marble effect when you cut into it! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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First of all, scatter the chocolate chips on a tray, spread around evenly, then place in the freezer to chill, even overnight. Move on to the cake batter: add the room-temperature eggs to a stand mixer fitted with the whisk attachment, then beat in the sugar and, once the mixture is pale and fluffy, add the salt and the baking powder, mixed with the flour; lastly add the butter, which should be very soft. The eggs are nice and fluffy, now sift the flour and baking powder together and add the dry ingredients to the egg mixture with the mixer on low speed. Now add the butter, one tablespoon at a time, softened butter. The mixture is well blended, divide it in half. In one bowl, add the pistachio paste – it’s unsweetened – and a little milk and here’s the first batter. In the other bowl, add the orange juice and the grated orange zest, sift in the potato starch and that’s it, but there’s one last ingredient to add: the chocolate chips. Remove from the freezer and coat with flour so the chocolate chips won’t sink to the bottom of the cake.
Shake off the excess flour and add half of the chocolate chips to one bowl and half to the other bowl. Now place the mixtures in separate pastry bags. Before filling the loaf pan, I’ll show you a trick: place both pastry bags in a larger pastry bag so you can pipe both batters simultaneously. Cut off the corner, three corners in this case, and fill a loaf pan with the mixtures: mine is 11 by 4 ⅓ inches (28x11 cm). Settle the batter and gently mix with a fork to create a marble effect: from bottom to top, then backward, and repeat down the length of the pan. Bake in a preheated static oven at 340°F (170°C) for about one hour. Prepare the chocolate ganache glaze: heat the heavy cream in a saucepan and chop the dark chocolate. Once the cream is simmering, turn off the heat and add the chocolate. The chocolate ganache is ready. Pour the chocolate starting from the centre of the cake; place a tray under the wire rack to catch the drippings, to use again. And while I’m icing the loaf cake, let’s see together the ingredients needed for this recipe!
Ingredients
for an 11x4 ⅓-inch (28x11 cm) mould
- 5 medium eggs
- 1 ¼ cups (250 g) of sugar
- 2 ½ cups (180 g) of cake flour
- 1 ¾ sticks (200 g) of softened butter
- 1 ⅓ tsp (6 g) of baking powder
- ¼ tbsp (5 g) of salt
For the pistachio batter
- 5 tbsp (100 g) of pistachio paste
- 2 ¾ tbsp (40 g) of milk
- ¼ cup (50 g) of dark chocolate chips
For the orange batter
- ⅔ cup (80 g) of potato starch
- 2 ½ tbsp (20 g) of cake flour
- the juice and zest of 1 orange
- ¼ cup (50 g) of dark chocolate chips
For the chocolate ganache
- ⅔ lb (300 g) of dark chocolate
- ¾ cup (170 g) of heavy cream
For garnishing
- 3 tbsp (20 g) of chopped pistachios
My Easy & Moist Pistachio Cake
I fell in love with Nespresso’s Mini Pistachio cakes and I’ve since wanted to create something similar on a bigger version hahaaa ????????
Hope you enjoy this recipe; let me know what you think in the comment box ????
Cake Ingredients
* 1 cup pistachios unsalted (less is you don’t want the Pistachio flavour so strong)
* 270g All-purpose flour
* 150g granulated white sugar
* 1 Sachet or 1 1/2tsp baking powder
* Pinch of salt
* 135g Butter, softened
* 3 large eggs or 4 medium eggs
* 3tbsp natural yoghurt
* 1tsp vanilla extract
* 120ml milk
Green Food colouring (optional)
Syrup Ingredients (optional & please don’t use all of it at first, keep some on the side should you wish more and freeze the rest for another cake):
250ml Orange juice
1tbsp Butter
2tbsp Brown sugar
1tbsp lemon juice
Garnishing:
Demerara sugar
Whole pistachios
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Pistachio Cake | Sicilian-Style | Gluten-free Cake Recipe
Start dreaming about a cake made with ground pistachios and no wheat flour! Using rice flour, potato starch, and powdered sugar creamed with butter, eggs, and orange juice. Ingredients below or at
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Chapters
0:00 Pistachio Cake Recipe Intro
0:25 Most important baking step with ingredients
0:40 Making the cake cream
2:00 Combining the dry ingredients
2:28 Beating egg whites for a fluffy cake
3:38 Key to gluten-free baking with rice flour
3:58 Buttering the pan for a crispy crust
4:45 Baking temp instructions
5:40 Glaze instructions
6:24 Additional notes for the best cake
Pistachio Cake
**Ingredients**
1.5 sticks (6 oz/168 grams) unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup orange juice
4 large eggs, yolks and whites separated, room temperature
2 cups powdered sugar
2 cups (200g) ground pistachios (unsalted pistachios)
1/2 cup (90g) finely ground rice flour
3 tbsp (30g) potato starch
1/2 tsp salt
Glaze: 1 cup powdered sugar + 1 tbsp orange juice
Baking temp & time: 350F for 50 minutes
Baking summary: Cream the butter and vanilla, and add yolks. Continuing mixing until fully combined. Add orange juice and beat for several minutes (up to 10 minutes even) until combined. Add in powdered sugar incrementally. Sift together pistachio flour, potato starch, rice flour, and salt. Add dry ingredients to butter in increments and beat until fluffy and pale. In the meantime, beat the egg whites in a separate bowl until soft peaks form. Gently fold egg whites into the cake batter. Pour batter into a greased 9-inch springform pan lined with parchment paper. Gently shake/shimmy the batter to even out and let the batter rest for 15 minutes. Bake for 50 minutes at 350F. Let cool in pan for 10 minutes, then gently remove to cool completely.
For the glaze, start with half a tablespoon of orange juice and stir in a couple tablespoons of powdered sugar until desired consistency is reached. You probably won't use all of the sugar or orange juice.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Pistachio Cake Super Soft Pistachio Sponge
Super Soft Pistachio Sponge
Recipe
Egg - 4
Flour -1 cup
Pistachio Flakes -1/4 cup
Sugar-3/4 Cup
Oil -1/4 cup
Milk -1/4 cup
Pistachio Essence-1/4 TSP
Baking Powder-1&1/2 TSP
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Vanilla Sponge Recipe Link..
Pistachio cream cheese frosting Reciwhipped cream-1 cup
cream cheese-3/4 cup
icing sugar - it's up your sweetness
pistachio essence
green food color
beat cream cheese and icing sugar together.
also beat whipping cream seperately then mix together..add 4-5 drops of Pistachio essence and color and mix well