Best 2 Pistachio Poundcake With Strawberries Recipes
Indulge in the delightful symphony of flavors with our tantalizing Pistachio Pound Cake adorned with luscious Strawberries. This classic pound cake gets a vibrant twist with the nutty richness of pistachios and the vibrant red of fresh strawberries. Each bite offers a harmonious blend of textures, from the moist and tender crumb to the crunchy pistachio bits and the juicy burst of strawberries. As you savor this masterpiece, you'll be taken on a culinary journey like no other.
Alongside this delectable Pistachio Pound Cake, we also present a collection of equally enticing recipes that will satisfy every sweet tooth. Embark on a tropical adventure with our refreshing Pineapple Upside-Down Cake, where caramelized pineapple slices dance atop a golden sponge cake. For a burst of citrusy delight, dive into our tangy Lemon Blueberry Pound Cake, where zesty lemons and plump blueberries create a symphony of flavors.
If you're seeking a classic indulgence, our Vanilla Pound Cake is the epitome of simplicity and perfection. With its velvety texture and rich vanilla aroma, this cake is a timeless treasure. And for those who relish the taste of chocolate, our Chocolate Pound Cake is a decadent dream come true, offering a deep, fudgy flavor that will leave you craving more.
From the vibrant Pistachio Pound Cake to the array of other delectable recipes, this article is a treasure trove of pound cake perfection. Get ready to tantalize your taste buds and embark on a delightful baking journey.
AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE
This cake feels to me 100 percent Californian, the land of abundant avocados. Use a good-quality avocado, and make sure it's not too ripe--just ripe enough to be sweet, and bright green where the flesh meets the skin.
Provided by Food Network
Categories dessert
Time 1h50m
Yield One 9-by-5-inch loaf cake
Number Of Ingredients 17
Steps:
- Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
- Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
- Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
- While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
- Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.
POUNDCAKE AND STRAWBERRIES
A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.
Provided by Sam Sifton
Categories dessert
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
- Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
- Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram
Tips:
- Choose ripe strawberries: Using ripe, juicy strawberries will ensure the best flavor in your pound cake.
- Use good quality pistachio pudding mix: Not all pudding mixes are created equal. Be sure to use a brand that you trust for the best results.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense pound cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set properly.
Conclusion:
This pistachio pound cake with strawberries is a delicious and impressive dessert that is perfect for any occasion. With its moist, tender crumb, sweet and tangy strawberry filling, and crunchy pistachio topping, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!
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