Pistachio Cake

  

 Ingredients

Pistachio cake 

130 grams ( 1 cup) whole pistachios shelled not salted

150 gm / 3/4 cup  sugar  

140 gm / 1 cup all purpose flour

lemon zest of 1 large lemon

veg oil 120 ml / 1/2 cup

vanilla essence 1 tsp

eggs 2 large

baking pdr 2 tsp

salt 1/4 tsp 

60 ml/ 1/4 cup full fat milk

60 ml  / 1/4 cup yogurt 

Mascarpone cream frosting

1/2 cup thickened / heavy cream 

1/2 cup mascarpone cheese

vanilla essence 1/2 tsp

blackberry jam 2-3 tbsp 

Instructions

Pistachio cake

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8" cake pan with baking / parchment paper.

 Pulse pistachios till they becomes fine crumbs, don't over mix to become a paste. 

In a large mixing bowl, add pista crumbs, sugar, flour, lemon zest, baking pdr and salt, combine briefly.

 

In another bowl add oil, vanilla, eggs, milk and yogurt, whisk briefly just to break up the egg yolks. 

 

Add wet ing. to dy ing. and gently mix with a spatula until combined- be careful, don't over mix.  Spoon the batter into the prepared pan.

 

Bake for 30-35 minutes or until the skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely. 

 

Mascarpone cream frosting

1. In a medium mixing bowl, add cream, mascarpone and vanilla. Beat using an electric mixer on medium speed until mixture thickens. 
2. Dollop a couple of teaspoons of blackberry jam into the cream and gently swirl using a spoon. Spoon frosting over cake and use a small spatula to spread it out into one even layer. 
3. Add a few extra teaspoons of jam and swirl it into the frosting. 

Notes

Pistachios: You can use either raw or toasted pistachios as long as they are NOT salted. Blitz them into small crumbs using a food processor. Don’t over-grind them or they will turn into a paste. See photo for visual reference. 

Lemon zest: Or you can use orange zest if you prefer.

Thickened cream: Look for a cream that is at least 35% fat and it should say on the product that it is suitable for whipping. Do not use light or low fat cream.

Mascarpone cream: If you don’t have access to mascarpone cheese, creme fraiche is the next best thing. Or you can leave it out entirely and just have a whipped cream frosting.

Storage: Once frosted, this cake is best kept covered in an airtight container in the fridge. Without frosting, the cake itself can be kept in an airtight container at room temperature. 

Cake pan size: You can use this recipe to make a one layer 8-inch cake, or a two layer 6-inch cake. 

 

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Decadent Buttery Crumble Blackberry Pistachio Cheesecake Bars

 Ingredients:

 1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1 cup blackberry jam
1 cup fresh blackberries
1/2 cup chopped pistachios
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup cold unsalted butter, cubed

Directions:
Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the prepared pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add 1 cup granulated sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth.
Pour half of the cheesecake batter over the crust. Drop spoonfuls of blackberry jam over the batter, then gently swirl with a knife. Pour the remaining batter over the jam and smooth the top.
In a small bowl, combine chopped pistachios, brown sugar, flour, and cubed butter. Mix with your fingers until the mixture resembles coarse crumbs. Sprinkle over the cheesecake.
Bake for 50-60 minutes, or until the center is set and the top is golden brown. Allow to cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours before cutting into bars. Top with fresh blackberries before serving.

 

 

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 

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 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement