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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.
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Chocolate Pistachio Cake
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Orange and pistachio loaf cake - recipe
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The orange and pistachio loaf cake is covered with a dark chocolate ganache and reveals a beautiful marble effect when you cut into it! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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First of all, scatter the chocolate chips on a tray, spread around evenly, then place in the freezer to chill, even overnight. Move on to the cake batter: add the room-temperature eggs to a stand mixer fitted with the whisk attachment, then beat in the sugar and, once the mixture is pale and fluffy, add the salt and the baking powder, mixed with the flour; lastly add the butter, which should be very soft. The eggs are nice and fluffy, now sift the flour and baking powder together and add the dry ingredients to the egg mixture with the mixer on low speed. Now add the butter, one tablespoon at a time, softened butter. The mixture is well blended, divide it in half. In one bowl, add the pistachio paste – it’s unsweetened – and a little milk and here’s the first batter. In the other bowl, add the orange juice and the grated orange zest, sift in the potato starch and that’s it, but there’s one last ingredient to add: the chocolate chips. Remove from the freezer and coat with flour so the chocolate chips won’t sink to the bottom of the cake.
Shake off the excess flour and add half of the chocolate chips to one bowl and half to the other bowl. Now place the mixtures in separate pastry bags. Before filling the loaf pan, I’ll show you a trick: place both pastry bags in a larger pastry bag so you can pipe both batters simultaneously. Cut off the corner, three corners in this case, and fill a loaf pan with the mixtures: mine is 11 by 4 ⅓ inches (28x11 cm). Settle the batter and gently mix with a fork to create a marble effect: from bottom to top, then backward, and repeat down the length of the pan. Bake in a preheated static oven at 340°F (170°C) for about one hour. Prepare the chocolate ganache glaze: heat the heavy cream in a saucepan and chop the dark chocolate. Once the cream is simmering, turn off the heat and add the chocolate. The chocolate ganache is ready. Pour the chocolate starting from the centre of the cake; place a tray under the wire rack to catch the drippings, to use again. And while I’m icing the loaf cake, let’s see together the ingredients needed for this recipe!
Ingredients
for an 11x4 ⅓-inch (28x11 cm) mould
- 5 medium eggs
- 1 ¼ cups (250 g) of sugar
- 2 ½ cups (180 g) of cake flour
- 1 ¾ sticks (200 g) of softened butter
- 1 ⅓ tsp (6 g) of baking powder
- ¼ tbsp (5 g) of salt
For the pistachio batter
- 5 tbsp (100 g) of pistachio paste
- 2 ¾ tbsp (40 g) of milk
- ¼ cup (50 g) of dark chocolate chips
For the orange batter
- ⅔ cup (80 g) of potato starch
- 2 ½ tbsp (20 g) of cake flour
- the juice and zest of 1 orange
- ¼ cup (50 g) of dark chocolate chips
For the chocolate ganache
- ⅔ lb (300 g) of dark chocolate
- ¾ cup (170 g) of heavy cream
For garnishing
- 3 tbsp (20 g) of chopped pistachios
Pistachio Dark Chocolate Brownies Recipe Video | Bakestarters
Bake these decadent brownies filled with crunchy pistachios and topped with a layer of bittersweet dark chocolate.
Get the baking kit at
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
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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.