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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كيكة الفستق بماء زهر البرتقال - Pistachio Cake with Orange Flower Syrup
كيكة الفستق بماء زهر البرتقال وصفة مميزة لفطور لذيذ وغني بالنكهات الشرقية. وصفة سريعة التحضير وسهلة. اكتشفوها بالفيديو مع بسمتي.
This Pistachio Cake with Orange Flower Syrup brings the best flavours from the Middle East and delivers a wonderful taste with a fragrant orange flower aroma.
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تعليم الطبخ أصبح في غاية السهولة مع فيديوهات بسمتي، حيث ستجدين وصفات سهلة و شهية من المطبخ العربي و المطبخ الغربي : سلطات ، مقبلات ، أطباق رئيسية ، سندويشات ، حلويات ، مشروبات و المزيد من كل ما يغني مائدتك اليومية.
Learning how to cook is now easier than ever with Basmaty cooking videos. You will find hundreds of recipes from Middle Eastern and Western cuisines. Whether you are looking for salads, starters, main course, sandwiches, desserts or even cooking techniques, we have it all!
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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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Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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Orange, Pistachio & Cardamon cake
A deliciously moist cake that’s full of gorgeous sweet orange flavour with a hint of cardamom. Topped with a crunchy pistachio crumble. This recipe is both vegan and gluten free.
Serves: 10-12 Slices
Cooking Time: 40 Minutes
Ingredients
150ml Unsweetened Almond Breeze®
1 tbsp. apple cider vinegar
2 tbsp. milled flax seeds
6 tbsp. water
150g gluten free plain flour
100g ground almonds
100g light brown soft sugar
50g pistachios, finely ground
80ml cold pressed olive oil
1 tsp. baking powder
½ tsp. bicarbonate of soda
Zest of 4 clementines or 2 oranges
½ tsp. ground cardamom (seeds form 12 cardamom pods)
Orange drizzle
90ml juice of 4 clementines or 2 oranges
110g icing sugar
For the top of the loaf
20g pistachios, roughly chopped
Method
Pre-heat the oven to 180°C fan and line a 2lb loaf tin with baking paper or a loaf tin liner.
Pour the unsweetened almond milk into a jug, add the apple cider vinegar, stir and set to one-side for 10 minutes until the mixture curdles.
To make the flax eggs, add the milled flaxseed to a bowl with 6 tablespoons of water, stir and leave until it thickens.
Tip the pistachios into the small bowl of a food processor and blend until they become a fine flour.
Remove the seeds from the cardamom pods and use a pestle and mortar to grind them into a fine powder.
Add the ground almonds and ground pistachios to a large mixing bowl, sift in the plain flour, add the baking powder, bicarbonate of soda and stir.
Add the sugar, clementine/orange zest, ground cardamom and stir together.
Make a well in the centre of the dried ingredients and add the olive oil, almond milk with apple cider vinegar and the flax eggs. Stir to combine until you have a smooth cake batter.
Spoon the batter into a lined loaf tin and place on the middle shelf of the oven. Cook for 40 minutes, until golden on top and the sponge springs back when touched.
Whilst the cake is in the oven make the clementine drizzle by adding the icing sugar to a small saucepan pouring in the clementine/orange juice. Gently heat until the icing sugar has dissolved into the clementine juice.
Remove the cake from the oven and place on a wire cooling rack. Keep the cake in the tin.
Prick the warm cake all over with a cocktail stick and drizzle over the clementine mix. Scatter the top of the cake with 20g of roughly chopped pistachios. Leave the cake in the tin to cool fully before removing and slicing.
Keep in an airtight container and eat within 3 days.
Pistachio Orange Pound Cake - Episode 379 - Baking with Eda
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SERVES: MAKES 1 CAKE
PREP TIME: 15 MINS
COOK TIME: 55-60 MINS
TOTAL TIME: 1 HR 15 MINS
Ingredients
3 eggs
175 g white sugar
125 ml milk
125 ml sunflower oil
1 tsp vanilla bean paste or 1 sachet vanilla sugar
1/2 tsp cinnamon powder
235 g all purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 orange juice
1/2 orange zest, grated
80 g unsalted pistachios, shelled, coarsely chopped.
Instructions
1. Preheat the oven to 170C 339F. Grease and line a loaf pan with parchment paper.
2. In a medium mixing bowl, beat the eggs and sugar for about 5 minutes.
Stir in the milk, oil, vanilla bean paste, grated orange zest, orange juice and cinnamon powder.
3. Add the flour, baking powder and salt. Stir until incorporated.
4. Pour the batter in prepared loaf pan. Top with the chopped pistachios.
5. Bake in preheated oven for about 55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the tin for about 30 minutes before serving. Best fresh but will keep in an airtight tin for 3-4 days.
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