Pistachio Pound Cakes With Drippy Icing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)! Ingredients:
vegetable oil cooking spray |
3 cups all-purpose flour, plus more for dusting |
1 1/4 cups unsalted butter, room temp |
3/4 cup cream cheese, room temperature |
1 cup shelled salted pistachios, ground to a paste in a food processor |
3 cups sugar |
6 large eggs, room temperature |
2 teaspoons pure vanilla extract |
1 tablespoon coarse salt |
3/4 cup coarsely chopped salted pistachios |
1 cup confectioners' sugar |
3 tablespoons confectioners' sugar |
3/4 cup heavy cream |
1 teaspoon fresh lemon juice (no sneaking the bottled stuff!) |
1 1/2 cups unsalted pistachios (chopped into slivers) |
Directions:
1. CAKE:.
2. Preheat oven to 325 degrees.
3. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
4. Line with parchment; spray parchment, and dust with flour, tapping out excess.
5. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
6. Reduce speed to medium-low.
7. Gradually add sugar; beat until smooth.
8. Scrape down side of bowl.
9. Beat in eggs, one at a time, and vanilla.
10. Reduce speed to low.
11. Add flour and salt; beat until just combined.
12. Fold in chopped pistachios.
13. Divide batter among pans; smooth tops.
14. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
15. Let cool in pans 20 minutes.
16. Unmold, and remove parchment.
17. Let cool.
18. ICING:.
19. Whisk all ingredients in a small bowl until smooth.
20. Pour through a sieve into another bowl.
21. Use immediately.
22. Drizzle cakes with icing, and sprinkle with pistachio slivers.
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