pistachio marble cake
2cups of crushed biscuits
1/2 cup of sugar
1/2 cup of milk
1 tsp of baking powder
1 tsp of vanilla
1 tsp of Orange blossom water
1 tsp of pistachio flavor
125 gr of butter
4 eggs
How to make THE BEST Pistachio Cake
Pistachio Cake is my go-to cake recipe for parties, BBQ's and get-to-gather's.
It's a simple to make cake that delivers a little something extra.
Enjoy!
1 Yellow Box Cake Mix
1 Pistachio Instant Pudding (3.4 oz box)
4 Eggs at Room Temperature
1 C. Milk (2% or Whole Milk)
1/2 C. Vegetable Oil
1/2 t. Almond Extract
1/8 t. Green Food Coloring (optional)
Powder Sugar to garnish
Bake @350 degrees 45-55 minutes, or until toothpick comes out clean.
Once cake is cooled completely, garnish with the powder sugar.
Cake is 2x as good the next day after the flavors have settled.
Enjoy!
Chocolate Pistachio Marble Cake Recipe - Birthday
In this video you will learn how to make the chocolate pistachio marble cake recipe which could be great for birthday or other celebrations. There are different kinds of marble cake and with this course you can also apply this when you make marble cheesecake recipe. Come and enjoy how to make this marble cake.
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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Keto Pistachio Pound Cake
Pan size: 6 x 3 inch (15 x 8cm) springform pan
INGREDIENTS
¾ cup (115g) shelled pistachios
1 teaspoon (2g) ground cardamom (optional)
½ cup (50g) blanched almond flour
1 teaspoon (4g) baking powder
¼ cup (60g) salted butter at room temperature
¼ cup (50g) granulated erythritol
2 large eggs
1 teaspoon (5mL) vanilla extract
zest of 1 lemon
powdered erythritol for dusting (optional)
Bake at 320°F (160°C) for 35-45 minutes until toothpick is clean when inserted.
Yields 8 servings (macros per serving)
NET CARBS: 2.8g
FIBER: 2.2g
PROTEIN: 5.6g
FAT: 15.8g
CALORIES: 180
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#ketoserts #ketocake #ketopistachiocake
Bizcocho De Pistacho
Tamaño del molde: molde desmontable de 6 x 3 pulgadas (15 x 8cm)
INGREDIENTES
¾ taza (115 g) de pistachos sin cáscara
1 cucharadita (2 g) de cardamomo molido (opcional)
½ taza (50 g) de harina de almendras blanqueadas
1 cucharadita (4 g) polvo de hornear
¼ de taza (60 g) de mantequilla salada a temperatura ambiente
¼ de taza (50 g) de eritritol granulado
2 huevos grandes
1 cucharadita (5 ml) de extracto de vainilla
Ralladura de 1 limón
eritritol en polvo para espolvorear (opcional)
Hornee a 320 °F (160 °C) durante 35-45 minutos hasta que el palillo esté limpio cuando se inserte.
Rinde 8 porciones (macros por porción)
CARBOHIDRATOS NETOS: 2.8g
FIBRA: 2.2g
PROTEÍNA: 5,6g
GRASA: 15,8g
CALORÍAS: 180
Torta al pistacchio
Dimensioni della padella: teglia a cerniera da 6 x 3 pollici (15 x 8cm).
INGREDIENTI
¾ tazza (115 g) di pistacchi sgusciati
1 cucchiaino (2 g) di cardamomo macinato (facoltativo)
½ tazza (50 g) di farina di mandorle sbollentate
1 cucchiaino (4 g) di lievito in polvere
60 g di burro salato a temperatura ambiente
¼ di tazza (50 g) di eritritolo granulato
2 uova grandi
1 cucchiaino (5 ml) di estratto di vaniglia
Scorza di 1 limone
eritritolo in polvere per spolverare (facoltativo)
Infornare a 160°C per 35-45 minuti fino a quando lo stuzzicadenti non sarà pulito una volta inserito.
Resa 8 porzioni (macro per porzione)
CARBOIDRATI NETTI: 2,8 g
FIBRA: 2,2 g
PROTEINE: 5,6 g
GRASSO: 15,8 g
CALORIE: 180
Quatre-quarts à la pistache
Taille du moule : moule à charnière de 6 x 3 pouces (15 x 8cm)
INGRÉDIENTS
¾ tasse (115g) de pistaches décortiquées
1 cuillère à café (2 g) de cardamome moulue (facultatif)
½ tasse (50 g) de farine d'amande blanchie
1 cuillère à café (4 g) de levure chimique
¼ tasse (60 g) de beurre salé à température ambiante
¼ tasse (50 g) d'érythritol granulé
2 gros œufs
1 cuillère à thé (5mL) d'extrait de vanille
Zest de 1 citron
érythritol en poudre pour saupoudrer (facultatif)
Cuire au four à 320 °F (160 °C) pendant 35 à 45 minutes jusqu'à ce qu'un cure-dent soit propre lorsqu'il est inséré.
Donne 8 portions (macros par portion)
GLUCIDES NETS : 2,8 g
FIBRE : 2,2 g
PROTÉINES : 5,6 g
GRAISSE : 15,8 g
CALORIES : 180
Bolo de Pistache
Tamanho da forma: forma de mola de 6 x 3 polegadas (15 x 8cm)
INGREDIENTES
¾ xícara (115g) de pistache sem casca
1 colher de chá (2g) de cardamomo moído (opcional)
½ xícara (50g) de farinha de amêndoa branqueada
1 colher de chá (4g) de fermento em pó
¼ xícara (60g) de manteiga com sal em temperatura ambiente
¼ xícara (50g) de eritritol granulado
2 ovos grandes
1 colher de chá (5ml) de extrato de baunilha
Raspas de 1 limão
eritritol em pó para polvilhar (opcional)
Asse a 320 ° F (160 ° C) por 35-45 minutos até que o palito esteja limpo quando inserido.
Rende 8 porções (macros por porção)
CARBOIDRATOS LÍQUIDOS: 2,8g
FIBRA: 2,2g
PROTEÍNA: 5,6g
GORDURA: 15,8g
CALORIAS: 180
كعكة الفستق باوند
حجم المقلاة: 6 × 3 بوصات (15 × 18 سم) مقلاة سبرينغ فورم
مكونات
نصف كوب (115 جرام) فستق مقشر
1 ملعقة صغيرة (2 جم) هيل مطحون (اختياري)
نصف كوب (50 جم) دقيق لوز مقشر
1 ملعقة صغيرة بيكنج بودر
نصف كوب (60 جم) زبدة مملحة بدرجة حرارة الغرفة
نصف كوب (50 جم) إريثريتول محبب
2 بيض كبير
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
نكهة 1 ليمونة
إريثريتول مسحوق للغبار (اختياري)
يُخبز في درجة حرارة 320 فهرنهايت (160 درجة مئوية) لمدة 35-45 دقيقة حتى يصبح عود الأسنان نظيفًا عند إدخاله.
ينتج 8 حصص (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 2.8 جم
ألياف: 2.2 جرام
البروتين: 5.6 جرام
الدهون: 15.8 جرام
السعرات الحرارية: 180
Фисташковый пирог
Размер сковороды: разъемная форма 6 x 3 дюйма (15 x 8см)
ИНГРЕДИЕНТЫ
¾ чашки (115 г) очищенных фисташек
1 чайная ложка (2 г) молотого кардамона (по желанию)
½ стакана (50 г) бланшированной миндальной муки
1 чайная ложка (4 г) разрыхлителя
¼ стакана (60 г) соленого сливочного масла комнатной температуры
¼ стакана (50 г) гранулированного эритрита
2 больших яйца
1 чайная ложка (5 мл) ванильного экстракта
цедра 1 лимона
порошкообразный эритрит для присыпки (по желанию)
Выпекайте при 320°F (160°C) в течение 35-45 минут, пока зубочистка не станет чистой при вставлении.
Выход 8 порций (макросы на порцию)
ЧИСТЫЕ УГЛЕВОДЫ: 2,8 г
ВОЛОКНО: 2,2 г
БЕЛОК: 5,6 г
ЖИР: 15,8 г
КАЛОРИЙ: 180
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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