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
I bake you!
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How to Make Pistachio Lemon Bundt Cake
Do you go nuts for pistachios? dixiecrystals.com. This Pistachio Lemon Bundt Cake is perfectly moist and full of flavor thanks to the addition of pistachio pudding. Topped with lemon icing and crushed pistachios, it’s a great dessert recipe for Easter, St. Patrick’s Day or any Spring celebration. #dixiecrystals #dessert #recipe #bundtcake #pistachio #lemon #pistachiolemonbundtcake
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Pineapple, Coconut & Pistachio Entremet - Savour Online Classes
Pineapple, Coconut & Pistachio Entremet video recipe is one of hundreds of video recipes and innovative techniques from Savour Online Classes.
A tropical fusion of coconut, pineapple and vanilla adds an exotic element to this pistachio mousse entremet. Savour Online Classes is perfect for beginners to advanced cooks.
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Pistachio Pound Cake | Eggless & Without Oven | Pistachio Tea Time Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Pistachio Pound Cake | Eggless & Without Oven | Pistachio Tea Time Cake | Yummy
INGREDIENTS & PROCESS:
Milk 1/2 cup
Green food color few drops (optional)
Sugar 1/2 cup
Curd 1/2 cup (substitute 2 eggs or 1/2 cup condensed milk)
Oil 1/4 cup
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Add milk
Pistachio powder 2 tbsp
Pistachio essence 1/2 tsp (optional)
7 inch pan
Grease oil
Place baking paper
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium to low flame
For 30-40 mins
Or bake in a preheated oven at 180c for 35-45 mins
Powder sugar 1/4 cup
Milk 2 tbsp
Sugar glaze is ready
*if you are using condensed milk then add 1/4 cup sugar & if you are using egg then beat the egg until foamy then add remaining ingredients*
NOTE: 1 CUP = 250 ML
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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!