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How To make Chocolate Pistachio Orange Cake
1 Pistachio Sponge
1 c Blanched pistachios
3/4 c Cake flour
4 Eggs separated
3/4 c Sugar
1 ts Grated lemon zest
1/4 ts Almond extract
1 Orange Ganache
12 oz Chocolate, finely cut
1 c Heavy whipped cream
3 tb Orange Liqueur
1 Candied Orange Filling
1/2 c Candied orange peel
2 tb Orange Liqueur
1 Whipped Cream
1 1/2 c Heavy whipping cream
2 tb Sugar
2 tb Orange Liqueur
1 Shaved Milk Chocolate
1 Candied Orange Peel
1 Blanched Pistachios
1 Sugar, confectioners
1 Moistening Syrup
1/2 c Water
1/4 c Sugar
3 tb Orange Liqueur
This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance. Preparing the Sponge. Butter a 9-inch diameter x 2 1/2 - to - inch deep springform pan and line the bottom with a piece of parchment paper, cut to fit. Process the nuts in a food processor until very fine. Sift the cake flour over the nuts and combine. Whip the yolks, then whip in half the sugar until light in color and aerated. Whip the egg whites and salt on medium speed until white and opqaque. Increase the speed and whip in the remaining sugar. Continue whipping the whites until the whites hold a firm peak. Fold the yolks into the whites, then fold in the pistachio mixture in two or three additions. Pour the batter into the prepared pan. Bake at 350 degrees F about 30 minutes. Remove from the pan and cool on a rack, on the paper. Preparing the Ganache. Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate. Let stand 2 minutes, then whisk smooth and strain into another bowl. Refrigerate, whisking until cool, but not set. Preparing the Syrup. Combine the water and sugar in a small pan and bring to a boil. Cool and stir in the orange liqueur. Preparing the Filling. Finely chop the peel and combine with the liqueur. Preparing the Whipped Cream. Combine the cream, sugar and liqueur and whip on medium speed until firm. Assembling. Using a sharp serrated knife, divide the Pistachio Sponge into two layers and place one on a cardboard. Moisten with half the syrup and spread with most of the Ganache, reserving some for a decoration. Drain the candied peel and distribute evenly on the Ganache. Cover with a layer of whipped cream. Place the second layer on the cream and moisten with the remaining syrup. Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. Make a border of rosettes around the edge of the cake with the remaining Ganache and decorate the rosettes with cutouts of candied peel and some pistachios. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. Holding. Refrigerate the cake for up to 6 hours before serving.
How To make Chocolate Pistachio Orange Cake's Videos
Orange Pistachio Cake | ऑरेंज पिस्ता केक | Eggless cake recipe | Christmas Special
Orange Pistachio Cake | ऑरेंज पिस्ता केक | Eggless cake recipe | Christmas Special #egglesscake #egglessorangecake #orangepistachiocake
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Best Pistachio Cake Recipe | 최고의 피스타치오 케이크 레시피
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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Syrup
Sugar 25g
Water 50g
Cream amount for one layer: 70g
Cake size:17cm X 8cm
Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn't want to lose a nice green color of pistachio
피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
생크림 75g (뜨거운 상태)
피스타치오 페이스트 45g
생크림 180g (차가운 상태)
피스타치오 조콩드
계란 2개 100g
아몬드 파우더 50g
피스타치오 페이스트 50g
슈가파우더 50g
계랑 흰자 90g
설탕 30g
박력분 38g
180도에서 약 8-10분간 구워주세요.
*굽는 시간은 온도 사양과 케익 두께에 따라 달라질 수 있으니 유의하세요.
설탕 시럽
설탕 25g
물 50g
케익 사이즈 : 17cm X 8cm
한 레이어당 크림 양: 70g
피스타치오 100g
150도에서 5분간 구워주세요
*제 경험상 피스타치오를 높은 온도에서 굽게 되면, 피스타치오의 이쁜 초록색을 잃게되더라구요. 개인적으로 맛도 별로구요. 특히나 이 케익은 피스타치오로 장식할 거라서 최대한 초록빛이 날 수 있도록 낮은 온도에서 짧은 시간동안 로스팅 해주었습니다.
Beth's Pistachio Olive Oil Cake | ENTERTAINING WITH BETH
Learn how to make my Pistachio Olive Cake with orange zest and bittersweet chocolate. A great dessert idea for Easter Sunday or a spring time brunch!
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BETH’S PISTACHIO OLIVE OIL CAKES
Makes 6 cakes in a 4” Mini Tart Pans
INGREDIENTS:
¾ cup (110 g) raw pistachios, shelled
1 cup (120 g) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
2 eggs
½ cup (120 ml) olive oil
½ cup (100 g) sugar
1/3 cup (80 ml) water
1 tbsp (15 ml) zest of orange
¼ cup (60 ml) fresh orange juice
GARNISH:
Vanilla Ice Cream
Orange Zest, 2 large peels created with a potato peeler, and sliced into thin strips
Dusting of Powdered Sugar
2 tbsp raw pistachios (shelled), roughly chopped
2 tbsp (30 ml) Bittersweet chocolate, chopped
METHOD:
Preheat oven 350F (175C).
Lightly spray tart tins with baking spray and set aside.
In a coffee grinder, or food processor grind the pistachios until a “flour” forms. Set aside.
Sift the pistachio flour with a fine meshed sieve, over a medium bowl. The large pieces of pistachio that remain can be re-ground into flour and then added to the mix.
Sift the flour, baking powder and salt over the pistachio flour. Whisk all the dry ingredients together until combined and set aside.
In a large bowl, add eggs, olive oil, sugar, water, orange zest and juice. Whisk to combine.
Slowly add the dry ingredients, to the wet ingredients, whisking gently until just combined.
Place tart tins on a baking sheet. Scoop out batter with an ice cream scoop filling each tin ¾ of the way full.
Bake for 15-17 mins until a toothpick comes out clean.
Allow cakes to cool. Keep at room temperature in the tins, covered loosely with foil until ready to serve.
To serve, remove cake from tin, remember to remove the bottom of the tin as well. Dust top of the cake with powdered sugar.
Peel off some orange zest with a potato peeler and slice into very thin strips, like a toothpick. Garnish cakes with 2-3 orange zest strips, a few chopped pistachios and a little chopped bittersweet chocolate. Serve with a scoop of vanilla ice cream. Enjoy!
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Chocolate Pistachio Bundt Cake
Are you looking for an easy cake to make for St. Patricks Day? This Chocolate Pistachio Bundt cake is very easy to make. You need a box of cake mix and some chocolate syrup.
You can find the exact recipe at
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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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.
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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.
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