Needs Recipes-Homemade Pistachio Cake And A Spice Cake
Baking By sunflowerfreak Updated 9 Jul 2007 , 8:25pm by gidgetsmom
I have 2 requests for homemade cakes. Pistachio and a Spice cake. Does anyone have any homemade from scratch recipes? I did look in the recipe section but most of them are made with pudding mixes and boxed cake mixes. thanks.
sunflowerfreak
Use whatever white cake you already love and add a mix of sweet spiced to make it a spice cake (cinnamon, cloves, nutmeg, etc...). For the pistachio, Hero makes a really delicious compound that you can add (again to your fave white). I get mine from my local wholesaler and you can also order it some places online. Note: I do add extra oil to my cake when using the compounds or sometimes they fall in a really funky way. I add equal oil (by weight) to the amount of comp. used.
Thanks Kory. Does anyone else have homemade recipes?
here is a recipe from cupcakeblog
http://cupcakeblog.com/index.php?s=pistachio
its written for cupcakes but you could always just bake as a cake....
i havent tried it though..
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Pistachio Cupcakes
36 regular cupcakes / 350 degree oven
2-3/4 cups cake flour
1-1/4 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup grape seed oil (or vegetable oil)
8 egg yolks (approximately 6 ounces)
1/2 cup water
4 ounces pistachio cream (approximately 1/3 cup)
10 egg whites (approximately 10 ounces)
3/4 cup sugar
1/2 teaspoon cream of tarter
1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, water, and pistachio cream. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until pistachio cream is incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the egg whites to the batter and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.
Tip: Cake flour is a must for chiffon. All-purpose wont give you the same delicate texture.
Here's one from recipezaar:
http://www.recipezaar.com/25842
I've not tried it - but it sounds good
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