PISTACHIO POUND CAKE RECIPE RECIPES

PISTACHIO POUND CAKE RECIPE | SIDECHEF

Pistachio Pound Cake Recipe | SideChef image

Time and again we think of pistachios solely as a fancy snack one might find at a party or gathering of some sort. While yes this happens to be true, we somehow seem to forget that pistachios are delicious in savory dinners and sweet desserts.

Provided by Candid Appetite

Categories Pescatarian Vegetarian Baked Goods Kid-Friendly Shellfish-Free Weekend Project Soy-Free Entertaining Easter Food Processor Oven Fish-Free Peanut-Free Tomato-Free

Total Time 8100S

Yield 12

Number Of Ingredients 13

Ingredients

1 1/2 cup All-Purpose Flour
1 1/2 cup Cake Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1 1/4 cup Unsalted Butter
3/4 cup Cream Cheese
2 1/4 cup Pistachios
3 cup Granulated Sugar
6 Large Egg
2 teaspoon Vanilla Extract
1 1/4 cup Powdered Confectioners Sugar
3/4 cup Heavy Cream
1 teaspoon Lemon Juice

Steps:

Preheat oven to 325 degrees F (160 degrees C). Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray, and dusting them with all-purpose flour. Set aside.
In a medium bowl, combine the All-Purpose Flour (1 1/2 cup), Cake Flour (1 1/2 cup), Baking Powder (1 teaspoon), and Salt (1 teaspoon). Set aside.
Finely grind 1 cup of the Pistachios (1 3/4 cup) in a food processor, and finely chop the other 3/4 cup of pistachios.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the Unsalted Butter (1 1/4 cup), Cream Cheese (3/4 cup), and ground pistachios. Allow the ingredients to cream together for about 5 minutes on medium-high. Reduce speed to low.
Slowly stream in the Granulated Sugar (3 cup) and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
Once the mixture is completely smooth, add the Large Egg (6), one at a time, mixing well after each addition. Add the Vanilla Extract (2 teaspoon) and mix once more.
Reduce speed to low, and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios.
Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking.
For the glaze, combine the Powdered Confectioners Sugar (1 1/4 cup), Heavy Cream (3/4 cup), and Lemon Juice (1 teaspoon) in a bowl. Whisk until completely smooth.
Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting and topping with additional chopped Pistachios (1/2 cup). Serve right away.

Nutrition Facts : Calories 66 calories, ProteinContent 1.0 g, FatContent 3.5 g, CarbohydrateContent 7.8 g, FiberContent 0.3 g, SugarContent 5.3 g, SodiumContent 26.8 mg, SaturatedFatContent 1.7 g, TransFatContent 0.0 g, CholesterolContent 15.8 mg, UnsaturatedFatContent 0.8 g

PISTACHIO POUND CAKE RECIPE | BON APPÉTIT

Pistachio Pound Cake Recipe | Bon Appétit image

Chef Raymond Vandergaag dresses up this pistachio cake recipe with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Provided by The Tasting Room in Houston TX

Yield 8 to 10 Servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1½ teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Steps:

Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.
Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in ¾ cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining ¼ cup pistachios over.
Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1½ hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake.
Do Ahead: Cake can be made 1 day ahead. Store airtight at room temperature.

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