Pistachio Cake Recipe
This is the easiest and most delicious cake you’ll ever eat and a very good recipe to impress your friends and family.
???????????? PISTACHIO CAKE
???????????? CAKE
1 box cake, white or yellow
1 box (3.4 oz) pistachio instant pudding & pie filling mix
1 cup whole milk
1 cup canola/vegetable oil
3 eggs
Green food coloring
Bake at 350 F or 177 C for 30 minutes. Cover with aluminum foil and bake an additional 10 minutes.
???????????? FROSTING
1 box (3.4 oz) pistachio instant pudding & pie filling mix
½ cup whole milk
1 tub (8 oz) COOL WHIP original whipped topping, thawed
Green food coloring
Garnish with chopped pistachios. Enjoy!
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Pistachio Cake with Perfectly Plush Crumb
My pistachio cake is made WITHOUT any pudding mixes or emulsions! Instead, we'll combine pistachios, almond extract, and browned butter to create an incredible flavor and crumb.
Recipe:
Ingredients
1 cup unsalted butter (226g)
3 cups cake flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cups buttermilk room temperature preferred (354ml)
2 large eggs room temperature preferred
½ teaspoon vanilla extract
¾ teaspoon almond extract
1 cup dry roasted salted pistachios, finely chopped (145g)
Green food coloring, optional (see note)
1 batch Swiss Meringue Buttercream:
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Mixing bowls (Affiliate Link):
3 8” cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
Brown the Butter
00:17 Melt butter in a medium sized saucepan over medium heat.
01:33 Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
Make the Cake
03:44 Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
05:05 In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
05:50 Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
06:50 In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
07:50 With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
08:51 Add pistachios and use a spatula to stir until well incorporated.
09:00 Add drops of food coloring, if desired. Stir until uniform in color.
09:57 Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11:10 Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Assembly
12:08 Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.
Notes
Pistachios
Pistachios can be measured before or after chopping. If you cannot find salted pistachios, increase salt in the recipe to 1 teaspoon.
Food Coloring
Optional, cake will not be green without food coloring. I prefer to use Americolor gel food coloring. I use a small drop each of “Mint” and “Avocado” though either one would work fine. A little goes a long way, pistachio should be a pale green.
Frosting
Swiss Meringue Buttercream is my preference. Other options include marshmallow frosting, cream cheese frosting, white chocolate buttercream, or really any buttercream from my frosting library.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
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Pistachio, Lime and Cardamon Cake
Get your chops around this Summery winner! Look at it! It not only looks amazeballs, it tastes epic and it's a doddle to make...watch and learn, people. Also...
Click the link to buy my new Food Tube book!
Recipe//
185g self raising flour
185g caster sugar
1/2 tsp baking powder
150g ground/bashed pistachio nuts
150g softened unsalted butter
1/2 tsp ground cardamom
3 large free-range eggs
125g plain yoghurt
Zest of 1 lime
Juice of 2 limes
125g caster sugar
75ml water
The End x
Italian Pistachio Cake Recipe - How to Cook Real Italian Food from my Italian Kitchen
RECIPE:
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Persian Pistachio & Cardamom Cake by London's Rosewater Bakery
#FarhangFlavor Episode 13: Chef Maryam Amirsardary - Rosewater Bakery
Iran produces more than 50% of the world's top-grade pistachio supply, and pistachios are one of the top prized gourmet ingredients for Iranians everywhere. This week we have the pleasure of traveling to London to meet chef Maryam Amirsardary of Rosewater Bakery & Eatery to learn about the bakery's original recipe for their famous pistachio and cardamom cake with lemon and cream cheese frosting. We are sure this cake will be a hit with all pistachio lovers around the world! Learn more about Chef Amirsardary and her delightful creations by following her on Instagram at
To learn more about Farhang Flavor an all our episodes, please visit
PISTACHIO & CARDAMOM CAKE
Batter Ingredients:
100g all-purpose flour
120g pistachio meal
1 tsp cardamom powder
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
75g softened butter
3 eggs
200g sugar
1 tbsp pistachio paste
70ml cooking oil
100ml buttermilk
270g chopped pistachios
Icing ingredients
75g softened butter
435g cream cheese
200g powdered sugar
1 tsp lemon juice
Zest of half a lemon
Directions
Preheat oven to 180C/355F.
Grease an 8-inch round tin with butter and line with parchment paper.
In a bowl, mix flour, pistachio meal, cardamom, baking powder, baking soda, and salt. Set aside until ready to use.
In a large bowl, beat butter until fluffy.
Add sugar and cream mixture until fluffy.
Add pistachio paste and mix well.
Incorporate eggs one at a time.
Add in oil.
Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the batter into the prepared tin.
Add in 70g of chopped pistachios.
Bake at 180C/355F for about 45 min or until a toothpick inserted into the center of the cake comes out clean.
Let the cake sit in the tin for 10 min.
Flip cake on to a cake board and let it cool.
Slice cake horizontally in half
To make the icing, add 2 tbsp of cream cheese to the butter and combine.
Add all the powdered sugar and the rest of the cream cheese and mix well.
Add the lemon juice and zest.
Pour into a piping bag with a round tip.
Ice the first layer of the cake and top with chopped pistachios.
Put the second layer on, cover with icing, and top with chopped pistachios.
Coat around the cake with a thin layer of icing and pat chopped pistachios on top.
Enjoy (Noush-e Jaan)
Easy Pistachio Cake Recipe From Scratch
This easy Pistachio Cake recipe from scratch requires just 10 minutes preparation time and 10 ingredients. Made with freshly ground pistachios. No artificial colors nor cake mix involved. Added sour cream makes the Pistachio Cake super moist and soft. Unbelievably easy to make.
RECIPE: