pistachio recipe

Chetna Makan&#8217;s combines the flavours of pistachio, cardamom and white chocolate to make the lightest of cakes that&#8217;s perfect served for afternoon tea.

Chetna Makan&#8217;s pistachio, cardamom and white chocolate cake

unsalted butter, softened,

caster sugar

eggs

self-raising flour

tsp baking powder

tsp cardamom seeds, crushed to a powder in a pestle and mortar

milk

shelled, unsalted pistachios,

white chocolate chips

For the icing

white chocolate,

unsalted butter, softened

vanilla extract

You’ll also need…

x 20cm round cake tins

Heat the oven to 180°C/160°C fan/gas 4. Grease the tins, then line with baking paper.

Cream the butter and sugar with an electric mixer. Beat in the eggs, one at a time, ensuring each one is incorporated before adding the next. Add the flour, baking powder, cardamom and milk, then whisk for 1 minute. Fold in the 50g pistachios and white chocolate chips, then fill the tins with the batter. Bake for 30 minutes until a skewer pushed into the centre comes out clean. Cool in the tins.

For the icing, put the white chocolate in a heatproof bowl and set it over a pan of just steaming water until melted, ensuring the bowl does not touch the water. Set aside to cool slightly. Cream the butter with an electric mixer, then beat in the melted chocolate and vanilla until light and creamy.

Remove the cooled sponges from the tins. Spread half the icing on 1 sponge, top with the second, then spread the rest of the icing on top. Sprinkle with the remaining pistachios, then leave for 20 minutes before slicing.

These pistachio blondies with white chocolate are chewy and decadent with that familiar brownie texture. I've added a sharp raspberry puree to cut through the sweetness and swirled it into hearts!&nbsp;

Pistachio Blondies with Raspberry Swirl Hearts

g (¾ cup) fresh or frozen & thawed raspberries

sugar

225 g (1 ¾ cups) plain (all-purpose) flour

sea salt

175 g (¾ cup) unsalted butter, melted and cooled

75 g (⅓ cup) light brown sugar

eggs (lightly beaten)

tsp vanilla extract

Preheat the oven to 200C/400F. Grease and line a 20cm/8 inch square baking tin.

Whiz the raspberries in a food processor or with a hand-held stick blender until smooth, then press through a fine mesh sieve over a bowl. Add the sugar to the bowl of thick raspberry juice and stir to combine. Set aside.

For the easy raspberry puree

In a large bowl, sift together the flour, baking powder and salt.

Stir the sugars into the slightly cooled butter then add the beaten eggs and vanilla and mix well. Add the butter mixture, pistachios and chopped white chocolate to the flour mixture and gently combine.

Pour the batter into the tin and spread to the edges evenly. Add teaspoons of the raspberry puree to the top of the batter (you won’t need it all. Save the remainder to serve) and use a knife to cut through the raspberry to create swirls or hearts. Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly but beginning to set.

Allow the blondies to cool completely in the pan, then cut into squares to serve.

They’re lovely topped with a scoop of ice cream, raspberry puree and chopped pistachios.

For the Pistachio Blondies

Smooth, nutty, and slightly sweet with a light creaminess, this Pistachio Martini is the perfect drink for all pistachio lovers. Made with homemade pistachio liqueur (with the option to use store-bought) and tinted lightly green, you can enjoy this cocktail on St. Patrick&#39;s Day and all year round.

Pistachio Martini

oz pistachio liqueur ((store-bought

oz vodka

dry vermouth

heavy cream

pistachios, (roughly chopped)

vodka

simple syrup ((store-bought or homemade with recipe below))

Green food coloring, (optional)

water

In an ice-filled shaker, add pistachio liqueur, vodka, dry vermouth, and heavy cream and shake well to combine. If using additional simple syrup for a little more sweetness, add it here, too.

Strain mixture into prepared martini glass.

Combine the chopped pistachios and vodka in a jar and seal tightly. Shake to combine.

Let mixture sit in a cool, dark spot for at least 48 hours and up to a week to infuse vodka with pistachio flavor. Give the jar a shake every now and then.

Strain the mixture through a fine mesh sieve or cheesecloth to remove all solid particles. Stir in simple syrup.

Mixture will likely be more brown than green, so feel free to add a little bit of green food coloring (or blue + yellow) to tint the liqueur green.

Pistachio Liqueur

Put water and sugar in a medium saucepan and bring mixture to a boil.

Once boiling, lower heat and let simmer for about 10-15 minutes, until sugar is completely dissolved and mixture has thickened a bit.

Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.

Homemade Simple Syrup

This Pistachio Cake is a single-layer cake that is moist, tender, and full of nutty flavor. Made with ground pistachios and simple pantry ingredients, this eggless and dairy-free cake comes together easily. It’s finished with a decadent chocolate ganache, making it a perfect balance of rich and light flavors. 

Chocolate Pistachio Cake

110 g Dark Chocolate* (see notes for options)

120 ml Whipping Cream* (see notes for options)

½ tbsp Glucose Syrup (or maple syrup, corn syrup, golden syrup)

240 ml Milk* (see notes for options)

tsp White Vinegar* (or lemon juice)

150 g Cane Sugar* (or castor sugar)

tsp Vanilla Extract

75 ml Vegetable Oil (or any neutral oil)

190 All-Purpose Flour

g Cornstarch

190 g Whole Pistachios (without shells flour

tbsp Cane sugar* (or castor sugar,

tsp Baking Powder

¼ tsp Baking Soda

Salt

In a bowl combine all the ingredients: chocolate, cream and glucose syrup. Place it in the microwave for 30 seconds and stir until smooth, give it another 30 seconds or longer if needed. Alternatively, you can place the bowl over a double boiler to melt all the ingredients.

Stir vigorously to create a smooth and glossy texture without any lumps of chocolate. -Cover with a plastic wrap touching the surface of the ganache and let it set to a spreadable texture at a cool room temperature for 3-4 hours. I usually keep it in the pantry or you can keep it in the fridge in the summer months.

Chocolate Ganache Instructions

Preheat the oven to 350℉ or 175℃.

Grease and line an 8-inch (20cm) springform cake with baking paper.

Start by making pistachio flour first. Combine whole pistachio kernels with 2 tablespoons of sugar in a food processor until you get an almond flour-like consistency. Skip this step if using store-bought pistachio flour.

In a bowl combine milk and vinegar. Let it sit for 5 min until it is slightly curdled then add sugar, vanilla extract, and oil. Mix with a hand whisk until sugar is dissolved.

Add all-purpose flour, cornstarch, pistachio flour, baking powder, baking soda and salt. Mix the dry ingredients with the liquid ingredients. Pour the batter into the cake tin.

Bake for 40-45 minutes until firm to touch. Remove the cake from the oven and let the cake cool. Place the cake on a serving dish or a cake stand.

Add the prepared chocolate ganache to the cooled pistachio cake and spread it evenly with an offset spatula. Decorate with pistachio flour. You can store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.

Pistachio Cake Instructions

The recipe was great..Thank you! made this for Father’s Day and everyone was in love with it. But I felt it was a bit dense in the middle. What could be a possible reason?

Made this this recipe GF and DF and it sank in the middle I think because of rising agent I find here in Australia our rising agents are stronger

Fantastic recipe! I made it and turned out perfect . Will definitely be making again multiple times

Delicious! Made it for my husband’s birthday &amp; it was a smashing success! I used the recommended vegan substitutions &amp; a 9 inch round cake pan (it’s the only size I have). Adjusted the bake time to 35 minutes for this size change &amp; it was perfect. Light, moist &amp; absolutely scrumptious! Will definitely be saving this recipe to make again &amp; again!

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