How To make Lemon Pistachio Bread
Quinn (ntxx57b) 2 Lemons
1/2 c Buttermilk
1 1/2 c Sugar
1/4 ts Baking soda
1 1/4 c Flour
3/4 c Pistachio nuts; finely
-chopped
glaze:
1/3 c Sugar
1/2 ts Salt
Juice of 1 lemon 3/4 c Butter; softened
1/3 c -water
3 Eggs
Cut large, thick strips of lemon peel from one of the lemons. Place sugar in a bowl; add strips of peel. Rub mixture together with fingers to flavor sugar with lemon. Grate rind from other lemon. Juice lemons to get 1/4 cup. Reserve. Preheat oven to 350 degrees. Grease and flour 9x5x3" loaf pan. Stir together flour, nuts, salt & grated lemon rind on piece of waxed paper. Remove lemon strips from sugar; dis- card. Beat together sugar and butter in large bowl until light and fluffy. Beat in egg, one at a time, beating well after each addition. Stir together buttermilk and baking soda in small bowl until well mixed. Stir in reserved 1/4 c. lemon juice. Mix into butter mixture. Gently stir in flour mixture just until ingredients are blended. Turn into prepared pan. Bake for 70-80 minutes or until wooden pick inserted in center comes out clean. Ten minutes before bread is baked, combine sugar, lemon juice and water in small saucepan. Bring to boil, stirring occasionally. Lower heat; simmer 4 minutes. When bread is baked, immediately poke holes all over top with wooden skewer. Slowly spoon glaze over top of bread. Let stand in pan 10 minutes. Loosen sides; carefully turn bread out onto wire rack. Cool completely, right side up, before slicing. Serve with mock clotted cream, if you wish. Olga Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS :
How To make Lemon Pistachio Bread's Videos
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.
Lemon-Pistachio Bread!!Fluffy & Lemony!!
This fluffy Lemon Pistachio Bread Recipe is moist, tangy and so easy to make from scratch!Every bite of this fluffy bread is bursting with fresh lemon and pistachios flavor.The addition of the white chocolate on top perfectly balance the flavors of the pistachios and lemon.Let me know what you think in the comments below and subscribe for regular new videos????!!#lemon #pistachio #whitechocolate #bread #lemoncake
For the bread????????:
250g/2 cups flour
50g/1/2 cup peeled, unsalted and freshly ground pistachios
120g/1/2 cup+1 tbsp+1 tsp vanilla sugar
200g/3/4 cup greek yogurt at room temperature
3 eggs at room temperature
50g/3 tbsp soft butter
50ml/1/4 cup vegetable oil
The zest of 3 lemons
The juice of a lemon
15g/1 tbsp baking powder
A pinch of salt
Glaze:
Melted white chocolate to taste
Pistachios to taste
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Lemon pistachio courgette cake
If you bake one courgette cake, make it this recipe! Gorgeously moist, this courgette cake is bright thanks to the lemon and nutty thanks to pistachios.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Pistachio Bread
This Pistachio Bread will make your home feel like a fancy coffee shop as it bakes. It’s so soft and tender, brimming with crunchy pistachios in every bite.
Recipe:
Music used in video: BTD6TPYNCLI42SRU
????Lemon pistachio cake #keto #lemoncake #health
Make this Moist Cake!! Pistachio & Lemon Cake
Print the recipe here:
Ingredients
For the Cake: The Dry Ingredients:
1 and 3/4 cups (240g) all-purpose flour
1/4 cup (32g) cornstarch
1 cup (135g) pistachios, ground
1 and 1/2 teaspoon baking powder
zest of a large lemon or 2 small lemons (1 tablespoon total)
For the Cake: The Wet Ingredients:
4 oz ((112g) unsalted butter, softened
1/4 cup (60ml) light olive oil
3 eggs at room temperature
1 and 1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
1/2 cup plain yogurt
Garnish:
Ground pistachios
optional: raspberries
The Frosting:
8 oz (226g) mascarpone cheese or cream cheese, at room temperature
1/2 -1 cup confectioner's sugar (to taste)
1-2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
zest of a lemon
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9-inch (23 cm) round springform pan.
Combine all of the dry ingredients in a bowl and whisk them together.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, sugar, vanilla, and oil. Beat together until fluffy. About 3 minutes on high speed.
Add the eggs one at a time and beat until incorporated.
Add the yogurt and lemon juice and beat until incorporated. The mixture will appear broken. It will come together once the flour has been added.
Add the flour in 2-3 batches. When the final batch of flour is left, add the ground piustachios to it and toss them until coated. Add the mixture to the batter and whisk together until just incorporated.
Using a spatula, mix the batter to release anything that is stuck to the sides and bottom of the bowl.
Pour the batter into the prepared pan and smooth out the top.
Bake on the center rack of the preheated oven for about 55-65 minutes. The cake is ready when a toothpick that has been inserted into the center of the cake comes out with some moist crumbs attached.
Allow the cake to cool completely and then transfer it to a serving platter or cake pedestal.
Make the Frosting:
Combine all of the frosting ingredients in a mixing bowl and whip them until thick and fluffy.
Transfer the frosting to a piping bag that has been fitted with a large star tip and pipe stars on top of the completely cooled cake.
Sprinkle the top of the frosting with some ground pistachios and serve with Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes