How to Make Travel Cake | Pistachio & Fig Cake Recipe
Guys, this is the easiest travel cake ever: pistachio and fig cake! A delightful combination! Enjoy!
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*yields two 4x10”/11x25 cm baking tins
● Pistachio Ganache
¾ cup (175g) heavy cream
¾ tbsp (15g) glucose
¾ tbsp (15g) honey
⅓ cup (80g) pistachio paste
1 ¾ cup (300g) white chocolate, melted
⅓ cup (70g) butter
● Batter
2 cups (210g) pastry flour
1 ⅓ tsp (6g) baking powder
⅘ cup (175g) granulated sugar
4 large eggs (250g)
½ cup (110g) heavy cream
⅖ cup (90g) softened butter
¼ cup (70g) pistachio paste
3 tbsp (60g) glucose
1 ⅓ cup (200g) figs, chopped
● Assembly
6-8 figs
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Video Link:
Best Moist Pistachios Chocolate Cake
How To Make The Moist Best Pistachio-Chocolate Cake
INGREDIENTS
1 Pkg Duncan Hines Yellow Cake Mix
1 Pkg Pistachio Instant Pudding
½ Cup Crisco Oil
1 Cup 7 UP
4 Eggs
1.Preheat oven 350°F
2. Brend all ingredients in a large bowl then beat at a medium speed for 2 minutes.
3. Put 3/4 cup of batter In another bowl and add chocolate syrup Stir until mixed.
4.Add nuts to “green batter”.
5. Put into greased and floured 10-inch tube Pan--alternative the Chocolate. Batter with the pistachio dough--marble cake method.
6.cool right side up about 25 minutes, then remove from pan.
7.Let it cool Completely and dust with powdered sugar
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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.
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!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!