Pistachio and cherry wedding cakes are a beautiful and elegant choice for any special occasion. With their vibrant colors and delicious flavors, these cakes are sure to impress your guests. You can choose from a variety of recipes, including a classic white cake with pistachio filling and cherry buttercream, a chocolate cake with pistachio ganache and cherry compote, or a red velvet cake with pistachio cream cheese frosting and cherry coulis. No matter what your taste, you're sure to find a pistachio and cherry wedding cake recipe that you'll love. Each recipe includes step-by-step instructions, ingredient lists, and baking tips to ensure your cake turns out perfect. Whether you're a seasoned baker or a beginner, you'll be able to create a stunning pistachio and cherry wedding cake that will be the centerpiece of your special day.
Check out the recipes below so you can choose the best recipe for yourself!
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
DRIED CHERRY AND PISTACHIO CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious cupcakes that are garnished with cherries and nuts - a perfect dessert to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 47 g, TransFat 0 g
PISTACHIO CAKE I
This is a very good tasting cake, and easy to make.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
- To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g
PISTACHIO AND CHERRY WEDDING COOKIE
I found another recipe and on another site...It sounded so good, but a couple measurements were off and I added some orange zest just for kicks and wow...it all worked out so well I couldn't wait to get it posted. Well, after I got all the powdered sugar off my chin...lol
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350...butter or spray 2 cookie sheets.
- 2. Place pistachios and cherries in food processor and process lightly until both are nicely chopped, do not over process you don't want powdered pistachios.
- 3. In a mixer bowl beat butter and powdered sugar until light and fluffy. Beat in vanilla and salt, then add pistachios, cherries and zest, if desired. Slowly beat flour into creamed mixture until just blended.
- 4. Shape generous tablespoons of dough into 2"x 1" logs. Place on cookie sheets 1" apart and bake one sheet at a time, 16 minutes or until just starting to turn a golden color around bottom edges.
- 5. Remove from oven, cool on pan for 10 min. then roll gently but generously in powdered sugar. Set onto wax paper to finish cooling. ENJOY!
Tips:
- Choose fresh and high-quality ingredients. This will make a big difference in the flavor and texture of your cake.
- Make sure your oven is preheated before you start baking. This will help the cake rise evenly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake the cake, or it will be dry.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- When making the frosting, start with a small amount of liquid and add more as needed. This will help you achieve the right consistency.
- Be creative with your decorations. You can use a variety of techniques to decorate your cake, such as piping, sprinkles, and fondant.
Conclusion:
Pistachio and cherry wedding cakes are a beautiful and delicious way to celebrate your special day. With a little planning and effort, you can create a cake that is both stunning and delicious. Whether you choose a classic white cake with pistachio and cherry filling or a more modern naked cake with pistachio buttercream, your guests are sure to love it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love