Ingredients:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
7 drops of green food coloring
1 3.4 oz. instant dry pistachio pudding mix, sifted
3 cups all- purpose flour, sifted
3 tsp. baking powder, sifted
1/2 tsp. salt
1 1/2 cups milk, at room temperature
1 1/2 cups finely chopped pistachio nuts, reserve 1/2 cup for topping
Directions:
For the Cake:
Preheat oven to 325 F. Spray a 12 cup bundt pan with Baker's Joy baking spray and set aside.
In a large bowl sift together the dry ingredients. In another large bowl add the unsalted butter
and sugar and cream together for 10 minutes. Add the eggs one at a time beating well after each addition before adding the next egg.
Add the extracts and 7 drops food coloring. Stir in 1 cup of pistachio nuts to the dry ingredients.
Alternate with the flour mixture and the milk, adding to the butter mixture starting with
1 cup of flour mixture and 1/2 cup milk and mix until just combined. Add another 1 cup of flour mixture and 1/2 cup milk and mix just until combined. Now add the last of the flour mixture and the milk to the batter and mix just until combined.
Using a rubber spatula scrape the batter into the prepared bundt pan and smooth out evenly.
Bang the pan on the table 3 times to get rid of any air bubbles in the batter. Sprinkle 1/2 cup
pistachio nuts over top of cake and put in the preheated oven and bake for 1 hour and 10 minutes,
or until a toothpick inserted in the center of the cake comes out clean. Cool cake in the pan for 10 minutes. Use a plastic butter knife to loosen the sides of the cake from the pan. Put a cooling rack over the cake pan and flip the cake over on to the cooling rack, and cool the cake completely.
For the Icing:
2 cups confectioners' sugar, sifted
2 tbsp. milk
1 tsp. pure almond extract
5 drops of green food coloring
In a medium bowl add sifted sugar, milk and almond extract and stir until you get the consistency you want. Now add the green food coloring and stir until combined. Drizzle the icing over the cooled cake.
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
7 drops of green food coloring
1 3.4 oz. instant dry pistachio pudding mix, sifted
3 cups all- purpose flour, sifted
3 tsp. baking powder, sifted
1/2 tsp. salt
1 1/2 cups milk, at room temperature
1 1/2 cups finely chopped pistachio nuts, reserve 1/2 cup for topping
Directions:
For the Cake:
Preheat oven to 325 F. Spray a 12 cup bundt pan with Baker's Joy baking spray and set aside.
In a large bowl sift together the dry ingredients. In another large bowl add the unsalted butter
and sugar and cream together for 10 minutes. Add the eggs one at a time beating well after each addition before adding the next egg.
Add the extracts and 7 drops food coloring. Stir in 1 cup of pistachio nuts to the dry ingredients.
Alternate with the flour mixture and the milk, adding to the butter mixture starting with
1 cup of flour mixture and 1/2 cup milk and mix until just combined. Add another 1 cup of flour mixture and 1/2 cup milk and mix just until combined. Now add the last of the flour mixture and the milk to the batter and mix just until combined.
Using a rubber spatula scrape the batter into the prepared bundt pan and smooth out evenly.
Bang the pan on the table 3 times to get rid of any air bubbles in the batter. Sprinkle 1/2 cup
pistachio nuts over top of cake and put in the preheated oven and bake for 1 hour and 10 minutes,
or until a toothpick inserted in the center of the cake comes out clean. Cool cake in the pan for 10 minutes. Use a plastic butter knife to loosen the sides of the cake from the pan. Put a cooling rack over the cake pan and flip the cake over on to the cooling rack, and cool the cake completely.
For the Icing:
2 cups confectioners' sugar, sifted
2 tbsp. milk
1 tsp. pure almond extract
5 drops of green food coloring
In a medium bowl add sifted sugar, milk and almond extract and stir until you get the consistency you want. Now add the green food coloring and stir until combined. Drizzle the icing over the cooled cake.
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