Pistachio Cream Cake Recipes

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PISTACHIO ICE CREAM DESSERT



Pistachio Ice Cream Dessert image

Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house. You'll love the pistachio flavor and toffee candy topping. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 servings.

Number Of Ingredients 7

1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

Nutrition Facts : Calories 364 calories, Fat 20g fat (13g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

PISTACHIO ICE CREAM DESSERT



Pistachio Ice Cream Dessert image

This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!

Provided by tracyc

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

2 sleeves buttery round crackers, crushed
½ cup melted butter
½ gallon vanilla ice cream, softened
2 (3 ounce) packages instant pistachio pudding mix
1 ½ cups milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
¼ cup chocolate-covered toffee bits (such as Heath®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
  • Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
  • Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g

PISTACHIO CREAM FILLING



Pistachio Cream Filling image

Silky smooth and luxurious, this pistachio cream filling is simply divine! Though it requires an advance technique, this pistachio cream is so worth the effort. Use high quality butter and pistachio paste for the best result. It's a perfect filling for pistachio macarons!

Provided by Shinee

Categories     filling

Time 30m

Number Of Ingredients 5

1/3 cup (65g) granuated sugar
2 tablespoons (30ml) water
2 egg yolks (at room tempeature)
2 oz (55g) unsalted butter (softened)
3 teaspoons (20g) pure pistachio paste (I used my homemade version)

Steps:

  • In a small saucepan, combine sugar and water. Bring it to a boil over medium heat, stirring it constantly until sugar is completely dissolved. Then continue to cook until the syrup reaches 250°F (120°C), about 5 minutes.
  • Simultaneously, start beating egg yolks in a mixing bowl with whisk attachment until it's doubled in size and becomes pale in color, about 2 minutes.
  • While the mixer is running on low speed, slowly pour the hot syrup into the egg yolks. Pour the syrup into the side of the bowl, instead of the whisk, so that it doesn't splatter.
  • Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.
  • Stir in butter one tablespoon at a time.
  • Then add pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.

Nutrition Facts : Calories 1299 kcal, Sugar 68 g, Sodium 829 mg, Fat 111 g, SaturatedFat 63 g, Carbohydrate 74 g, Fiber 2 g, Protein 11 g, Cholesterol 634 mg, TransFat 4 g, UnsaturatedFat 41 g, ServingSize 1 serving

PISTACHIO CAKE



Pistachio Cake image

Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 15

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk, at room temperature*
cream cheese frosting
optional: 1 tiny drop green food coloring*
optional: garnishes such as berries and leftover pistachios

Steps:

  • Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
  • Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • Prepare the cream cheese frosting (see note below).
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

CHOCOLATE PISTACHIO CAKE RECIPE (VIDEO)



Chocolate Pistachio Cake Recipe (video) image

Decadent and rich chocolate cake with nutty pistachio buttercream, Irish cream and chocolate ganache!

Provided by tatyanaseverydayfood

Categories     Dessert

Number Of Ingredients 18

1/4 cup butter (softened at room temperature)
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups white granulated sugar
1 1/3 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup cocoa powder
1/8 teaspoon salt
1 cup unsalted pistachios
1/2 cup Irish cream (I used Bailey's)
2 cups butter (softened at room temperature)
8 ounces cream cheese (softened at room temperature)
2 cups powdered sugar
green food coloring (optional)
3/4 cup chocolate chips
1/2 cup heavy cream (heated until hot)
1/2 cup Irish cream (for soaking the cake)

Steps:

  • Preheat the oven to 350F. Line two, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
  • Place butter, eggs, vanilla, and sugar into a mixer bowl. Mix on high speed until smooth and uniform. In separate bowl, combine flour, baking powder, salt and cocoa powder. Use sifter or fine mesh strainer and sift in the flour mixture into the batter gradually, alternating with the milk; use spatula and mix by hand as to not over mix!
  • Divide cake batter evenly between the two pans and bake in preheated oven for approximately 30 minutes, until tops are completely set and toothpick inserted into the center comes out clean. Remove cakes from pans once baked and let cool completely on wire rack. Once cooled, slice layers in half, to have four layers total.
  • Prepare the buttercream. Place pistachios into a food processor and pulse until nuts resemble fine crumbs. Add Irish cream and a few drops of green food coloring. Continue mixing in food processor for a few minutes until mixture resembles thick paste.
  • Into a mixer bowl, add the butter and cream cheese. Mix until well-combined and fluffy. Add the prepared pistachio cream; gradually add the powdered sugar. Add less or more to your liking; more for a thicker buttercream. Reserve about 1 1/2 cups of buttercream in a pastry bag tipped with a star tip.
  • To assemble the cake: lightly drizzle each layer with Irish cream and fill generously with buttercream. Frost the outside and smooth out top and sides. Place cake into the refrigerator and let it set for about 20 minutes. Meanwhile, prepare the chocolate ganache. Whisk together 3/4 cup chocolate chips with hot heavy cream until smooth. Pour into a ziplock bag and let the ganache stand for about 5 minutes to allow the air bubbles to dissipate.
  • Pour ganache over the top of the cake and use spatula to smooth out the top. Let the chocolate ganache set in the refrigerator, then garnish top with reserved buttercream. Can top cake with whole pistachios and chopped chocolate truffles.
  • Let cake stand in refrigerator for a few hours to set. Remove about 30 minutes before serving; perfect with coffee and tea.

Nutrition Facts : Calories 619 kcal, Carbohydrate 55 g, Protein 6 g, Fat 42 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 118 mg, Sodium 379 mg, Fiber 2 g, Sugar 41 g, UnsaturatedFat 14 g, ServingSize 1 serving

PISTACHIO CAKE



Pistachio Cake image

You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!

Provided by Sofi | Broma Bakery

Categories     dessert

Time 2h

Number Of Ingredients 19

3/4 cup pistachios, pulsed into fine crumbs
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 Tablespoons vegetable oil
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg and 1 egg white
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 Tablespoons sour cream or geek yogurt
6 Tablespoons milk
6 ounces cream cheese, room temperature
3/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons honey
4 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
  • In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
  • Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
  • In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
  • Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
  • Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
  • Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
  • While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
  • Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
  • Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE



Raspberry and Pistachio Ice Cream Icebox Cake image

Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.

Provided by Kendra Vaculin

Categories     Pistachio     Milk/Cream     Vanilla     Jam or Jelly     Dessert     Frozen Dessert     Quick & Easy     Ice Cream     Summer     Mother's Day     Father's Day     Fourth of July     Labor Day     Memorial Day     Backyard BBQ

Yield Makes one 9x5" cake

Number Of Ingredients 8

¼ cup raw pistachios
1½ cups chilled heavy cream
½ tsp. vanilla extract
Pinch of kosher salt
1 tsp. powdered sugar
⅔ cup raspberry jam or preserves
36 Biscoff cookies
½ pint pistachio ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
  • Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

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  • Once cakes have cooled completely, place one cake on cake stand or serving dish. Evenly cover with 1/3 of pistachio whipped cream. Top with 2nd layer and evenly cover the top with 1/3 of the whipped cream. Top with the third cake layer, and top with last 1/3 of the whipped cream.


PISTACHIO BUTTER CREAM CHOCOLATE CAKE – THE PISTACHIO FACTORY
2020-07-06 Pistachio Butter Cream: 4-5oz Pistachio Butter (Raw or Unsalted) (1 Jar ) 2 cups butter, softened at room temperature 8 ounces cream cheese, softened at room temperature 2 cups powdered sugar 1 cup unsalted pistachio kernel pieces (for the top of the cake) green food coloring (optional) - gives a brighter green color Chocolate Cake Layer: cup butter softened at room temperature 2 large …
From pistachiofactory.com
Estimated Reading Time 1 min


PISTACHIO CREAM CAKE RECIPE BY FATIMA A LATIF
2018-07-09 Pistachio cream pistachio cake Recipe & Picture credit: Fatima A Latif @_culinaryinspiration_ Bismilla hir Rahman nir Raheem 4 eggs separated 1 cup castor sugar 1 cup + 2 tablespoon cake flour 2 teaspoon baking powder ½ cup oil ½ cup boiling water 1 teaspoon rose essence 1 teaspoon Elachi (cardomom) essence ¼ cup slivered pistachios Green gel color Method 1) Sift dry …
From halaal.recipes
5/5 (1)
Category Cakes


PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE + A GIVEAWAY ...
2014-09-03 pistachio cream cake with chocolate ganache. from jessica merchant's seriously delish. serves 8. ingredients. cake: 1 1/3 c unsalted pistachios. 1 1/3 c cake flour . 1 1/3 c all-purpose flour. 3 tsp baking powder. 1/2 tsp salt. 1 c (2 sticks) unsalted butter, at room temperature. 1 1/4 c sugar. 4 large eggs. 2 tsp vanilla extract. 1 c whole milk. filling: 2/3 c mascarpone cheese, at room ...
From mynameisyeh.com
Estimated Reading Time 5 mins


PISTACHIO CREAM CAKE RECIPES
PISTACHIO CREAM CAKE RECIPE - SUNSET MAGAZINE. From sunset.com In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom. 3 In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk …
From tfrecipes.com


ZUCCHINI AND PISTACHIO CAKE - WITH CREAM CHEESE FROSTING ...
Using an electric hand mixer or a flat-bladed knife, combine the cream cheese and icing sugar. 4 ounces / 120 grams soft cream cheese, 1 cup / 120 grams icing sugar / confectioner's sugar. Spread the mixture evenly over the top of the cake and sprinkle with the chopped pistachio nuts. ¼ cup / 30 grams chopped pistachio …
From foodleclub.com


PISTACHIO ICE CREAM CAKE RECIPE
Pistachio ice cream cake recipe. Learn how to cook great Pistachio ice cream cake . Crecipe.com deliver fine selection of quality Pistachio ice cream cake recipes equipped with ratings, reviews and mixing tips. Get one of our Pistachio ice cream cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Pistachio Ice Cream Dessert Tasteofhome.com Both ...
From crecipe.com


HOMEMADE PISTACHIO CREAM RECIPE - SERIOUS EATS
2020-03-19 Use immediately, as a topping for cake, ice cream, or fresh fruit tarts, or transfer to an airtight container and refrigerate for up to 1 week. Special equipment . Immersion blender or food processor. Notes . The flavor and color of this cream will naturally vary depending on the type and freshness of the pistachios used for the paste, as well as the processing style of the paste (such as …
From seriouseats.com


10 BEST PISTACHIO CREAM FILLING RECIPES | YUMMLY
Pistachio Cream Filling Recipes. 3,752 suggested recipes. Cream Filling Oh So Delicioso. powder sugar, instant vanilla pudding, whipping cream. Chia Pudding with Berries and Blended Oats Vibrant Plate. berries, pistachio nuts, milk, brown sugar, salt, white chocolate and 4 more. Pistachio and Raspberry Gratins Home Cooking Memories.
From yummly.com


10 BEST PISTACHIO CREAM CAKE RECIPES | YUMMLY
2017-09-15 Pistachio Cream Cake Recipes 102,971 Recipes. Last updated Sep 15, 2021. This search takes into account your taste preferences. 102,971 suggested recipes. Nicole | Culinary Cool Dish 'N' The Kitchen. active dry yeast, eggs, milk, all purpose flour, pistachio cream and 5 more. Pistachio Cake Serious Eats. powdered sugar, baking powder, Diamond Crystal Kosher Salt, pistachio cream …
From yummly.co.uk


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