Orange and pistachio loaf cake - recipe
Subscribe to yellowsaffron for more great recipes ➤
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
***
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
Chocolate and pistachio cake | Bakemas Day 7 | Christmas Recipes
Hi Everyone!
Sorry for the late upload as my laptop was giving me a lot of problems.
This is an easy recipe that will look beautiful on any christmas table. The recipe is from the Martha Steward website and since I couldn't find a video on how to do it, I decided to film the recipe for all of you.
Please rememeber to LIKE, SUBSCRIBE, SHARE and comment if you enjoyed the video.
Happy Holidays!
Orange Pistachio Cake
This Orange Pistachio Cake is bursting with sweet honey and orange flavours giving it a lovely balance between sweet and zesty. It is one of the easiest cakes to make, coming together in seconds and all you need is a whisk, no electric beater or food processor required!
Full Recipe -
Follow me on social media for lots of mouthwatering food pics!
Instagram -
Facebook-
Twitter-
Melt-in-Your-Mouth Chocolate Orange Pistachio Shortbread | Sue Li | NYT Cooking
Sue Li is stopping by the studio kitchen for Cookie Week to show us how to make her Orange, Pistachio and Chocolate Shortbread. It’s a buttery shortbread cookie that showcases the classic combination of candied orange and dark chocolate. Yum.
Get the recipe:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Chocolate Brownies with Orange & Pistachio - easy recipe
Big Chocolate and Orange flavours and studded with Pistachios wit a Chocolate Ganache topping. This absolute heavenly recipe is your new go to brownie recipe.
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
New uploads EVERY Friday(North America) and Saturday (Middle East/India) - please SUBSCRIBE so you don't miss any of the action!
You can find the whole recipe here -
Related Playlists
Download my Roku app -
Follow me on:
facebook.com/kravingsblog
twitter.com/karenahmed