Pistachio Nut Swirl Cake Low Calorie Alternative Recipes

PISTACHIO NUT SWIRL CAKE (LOW CALORIE ALTERNATIVE)

Steps:

• 1. Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.
• 2. Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}
• 3. Pour 1/3 of batter into greased and floured 10" tube pan, sprinkle with 1/2 of sugar mixture, add another 1/3 layer repeat layers and top with reamining sugar mixture.
• 4. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched near center. Cool 15 minutes before removing from pan.

WEIGHT WATCHERS PISTACHIO CAKE

Steps:

• Mix all ingredients together.
• Spray 13 x 9 pan.
• Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
• (Cool cake completely before frosting.).
• Mix together frosting ingredients and spread over cake.
• Refrigerate until ready to eat and hold in the fridge for up to two weeks!
• Enjoy!

PISTACHIO NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
• Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE

Steps:

• FILLING:.
• Combine the sugar, cinnamon, and nuts together and set aside.
• CAKE:.
• Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
• Beat at medium speed for 2 minutes; scrape and beat another minute.
• Grease and flour a 10" tube pan.
• Pour 1/3 of the batter in the pan.
• Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
• Top with batter.
• Bake at 350 for about 50 minutes or till done.

PISTACHIO MATCHA CAKE

Steps:

• Preheat the oven to 350 °F (180 °C). Line the bottoms of two identical 10" round pans. If you don't have two identical dishes or enough room in the oven, be ready to bake twice.
• Sieve the coconut flour to get rid of any lumps.
• Prepare pistachio butter: Put the kernels into the bowl of an S blade food processor. Add a pinch of salt if the kernels are unsalted. Pulse for a few minutes until the texture starts resembling butter. You might need to scrape the sides of the bowl every now and then. Add the coconut oil and pulse for another minute or two.
• Beat the eggs with the whisk attachment for 1 min. on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
• Add the coconut flour and pistachio butter, beating continuously on medium low speed just until incorporated. Using a spatula, scrape the bottom of the bowl to get any pockets of flour or butter hiding at the bottom; do not overmix or you will deflate the batter.
• Pour the batter into the first baking pan. Bake for 20 minutes. The toothpick, inserted into the middle, must come out clean.
• Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter.
• Bake the sponge cake layer for 20 minutes. The toothpick, inserted into the middle must come out clean.
• Place the pistachio kernels in a food processor and pulse. Put aside a tablespoon of ground pistachios to use as decoration later.
• Into the food processor with crushed pistachios, add powdered erythritol, matcha, and a pinch of salt if the nuts are unsalted. Process until you get very fine powder. In another bowl, lightly beat the egg white.
• Add a bit of the egg white and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
• Roll out the marzipan into a (round) shape that will cover the cake. Help yourself with some cling wrap (see the picture). Place in a fridge or a freezer while you prepare the matcha cream filling.
• Soak the gelatine in 4 tbsp. water for 5 minutes. Add 4 tbsp. of boiling water and mix until the gelatine dissolves completely. Let it cool down (or prepare the gelatine according to instructions on the packet).
• Using a stand electric mixer, whip the cream until almost firm. Add cream cheese and mix on medium high. Add erythritol, stevia extract (to taste) and matcha powder. Continue mixing until everything is well incorporated. Add the dissolved gelatine and mix well on medium speed.
• In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not touching it.Put in chopped chocolate and coconut oil. Mix until melted. Let it cool down but keep it runny.
• When the sponge cakes are done baking, soak each with 6 tablespoons of almond milk, mixed with stevia extract (optional) and vanilla extract.
• First, take the 1st (pistachio) sponge cake. Using a spatula, coat it with 1/2 of matcha cream filling.
• Next, lay on the 2nd (pale) sponge cake layer. Coat it with the other half of matcha cream filling.
• Take the pistachio marzipan out of the freezer and put it on top (remove the foil if you've used any).
• Sprinkle the melted chocolate all over the cake. Use a tablespoon of groud pistachio kernels for decoration. If you like, sprinkle some more matcha powder on top.
• Keep refrigerated overnight. The longer the cake sits in the fridge, the better it gets. :-)Enjoy!

PISTACHIO NUT CAKE I

Steps:

• Grease bundt cake pan. Mix together chopped pecans, 3/4 cup sugar and ground cinnamon. Cover bottom and sides of the bunt pan with 1/4 of the above mixture.
• Blend together in a large mixing bowl: cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla. Alternate layers of batter and crumb mixture in the greased pan.
• Bake in microwave oven 5 minutes on low. Turn pan around if not on turn table. Bake 12 minutes on high, turning pan 1/4 turn every 4 minutes. Cool 18 minutes before turning out onto a cake dish. Baking time may vary depending on the wattage of the oven. To test for doneness, press lightly on top of cake and if it springs back it is done. Sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done. Enjoy!

PISTACHIO NUT SWIRL CAKE

Steps:

• 1. PREHEAT OVEN TO 350*. PLACE FIRST 6 INGREDIENTS INTO MIXING BOWL, AND BEAT ON MED. SPEED WITH ELECTIRC MIXER FOR 2 MINUTES. SET ASIDE
• 2. COMBINE SUGAR, CINNAMON, AND NUTS TOGETHER, MIXING WELL.
• 3. POUR 1/3 OF THE BATTER INTO A GREASED AND FLOURED 10" TUBE PAN; SPRINKLE WITH HALF OF THE SUGAR MIXTURE. REPEAT LAYERS, AND TOP WITH REMAINING BATTER.
• 4. BAKE FOR APPROX. 50 MINUTES, OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL 15 MINUTES BEFORE REMOVING FROM PAN...