Lemon Pistachio Angel Cake Recipes
LEMON PISTACHIO ANGEL CAKE
If you love lemon curd, you'll find this one good and tangy. Serve cake with fresh berries and a dollop of whipped cream
Provided by Abby Girl
Categories Healthy
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).
- Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.
- Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.
- Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).
- Sprinkle with pistachios and chocolate.
Nutrition Facts : Calories 523.5, Fat 17.1, SaturatedFat 8.6, Cholesterol 157, Sodium 445.9, Carbohydrate 89.6, Fiber 3.2, Sugar 58.7, Protein 9.8
LEMON-FROSTED PISTACHIO CAKE
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
Provided by Julie Powell
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
- In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
- Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
- When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 23 milligrams, Sugar 29 grams, TransFat 1 gram
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