Best 2 Sicilian Pistachio Cake Recipes

SICILIAN PISTACHIO CAKE

Sicilian Pistachio Cake image

Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, "olives" made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. "That one I only make for Christmas," she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.

Provided by Florence Fabricant

Categories cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 8

Ingredients

Unsalted butter for pan
2 1/3 cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
3/4 cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar

Steps:

Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 17 grams, TransFat 0 grams

PISTACHIO CANNOLI CAKE

Pistachio Cannoli Cake image

This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 4h10m

Yield Serves 12 to 16

Number Of Ingredients 18

Ingredients

10 tablespoons unsalted butter, room temperature, plus more for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1/2 cup plus 3 tablespoons shelled unsalted pistachios (3 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
1/4 teaspoon orange-flower water (optional)
2 large eggs plus 2 large yolks, room temperature
1 cup sour cream, room temperature
2 3/4 cups fresh ricotta (about 1 1/2 pounds)
3/4 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup confectioners' sugar, plus more for serving
4 ounces semisweet chocolate, coarsely chopped (3/4 cup), plus 2 1/2 ounces more, melted (1/2 cup)
4 ounces candied orange peel, cut into a 1/4-inch dice

Steps:

Cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios.