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-   -   Pistachio Cake with Pistachio Frosting (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/630058-pistachio-cake-pistachio-frosting.html)

Tweaker Geek 07-28-2009 07:42 AM

Pistachio Cake with Pistachio Frosting
 
Here's my contribution of the Pistachio Cake we talked about in the Healthly Yellow Cake thread that Lauren started. I personally think that this cake is a winner and have shared it with several people - all have give it :up::up:
Thanks Lauren and Carolyn for getting me cooking with beans!!

PISTACHIO CAKE WITH PISTACHIO FROSTING

1 15 oz. can white beans, rinsed (I used cannellini beans)
5 large eggs plus 1 egg yolk
6 Tbsp. unsalted butter, softened
3/4 tsp. stevia extract (NuNaturals)
3/4 cup erythritol or 2/3 cup xylitol
1 Tbsp. clear vanilla extract
1/4 tsp. Lorann Pistachio flavor oil
6 Tbsp. coconut flour
2 Tbsp. sugar-free pistachio dry pudding mix
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup pistachio nuts, chopped - optional
a few drops green food coloring

Preheat oven to 350.

Rinse beans in a colander and drain well. Blend beans with eggs, vanilla and salt, set aside. In a large mixing bowl, cream softened butter and sweetener until light and fluffy. Beat in the pureed mixture. Mix together the coconut flour, pudding mix, salt, baking powder and baking soda. Add to the batter and beat together for a minute or so till fluffy. Add green food coloring a drop at a time to add a subtle green color to the batter, if desired. Fold in the chopped nuts, if using. Pour batter into baking pan(s) or cupcake liners sprayed with non-stick spray. I used 2 round silicone pans and split the batter between them for a two-layer cake. Bake the cakes for 20 to 25 mins. till springy to touch or use toothpick to test doneness. Cool in pan for 10 mins. then remove to wire racks to cool completely. Let sit several hours or overnight.

PISTACHIO FROSTING

1 1/2 sticks butter, creamed
1/3 cup Xylitol, powdered, plus 3/8 cup powdered Erythritol
2 to 3 tsp. half and half
1 tsp. clear vanilla extract
pinch sea salt
1/8 to 1/4 tsp. NuNaturals stevia extract
1/8 tsp. Lorann pistachio flavor oil
green food coloring as desired
1/4 chopped pistachio nuts, if desired

Cream the butter. Stir sweeteners in with spatula or spoon then beat until smooth. Add in vanilla and salt. Beat in half and half. Add the pistachio oil and food color, if using then taste and add stevia extract for desired sweetness.

Set the chopped nuts aside to sprinkle on top of the frosted cake.

Here's a couple pics - at first I didn't put the nuts on top of the cake so there's none on the first slice but I think they add to the presentation so I added them after.
http://i27.tinypic.com/2vltfu0.jpg
http://i28.tinypic.com/zofg2d.jpg

I hope someone likes pistachio flavor as much as I do and gives this a try. Let me know what you think. I should have made my homemade low carb pistachio ice cream to go with the cake but I didn't get that far!:laugh:

Jennifer Eloff 07-28-2009 07:45 AM

Wow, Tweaker Geek! What a pretty cake! Good job! :shake: :)

Tweaker Geek 07-28-2009 08:11 AM

Thanks Jen - it is yummy!

Linny 07-28-2009 08:47 AM

How pretty!!

SmileySue 07-28-2009 09:31 AM

DH LOVES pistachio cake. I'm going to make it for him. :) Goodness, it looks delicious!! Thank you!!:clap:

Dystany1 07-28-2009 09:32 AM

Oh wow this looks so yummy! Can't wait to make it!

Soobee 07-28-2009 10:23 AM

I make pistachio ice cream all the time. However, my recipe is strange. Still, I think you could make your favorite vanilla recipe, substituting 1/4 t Lorann pistachio flavoring for the vanilla. I used chopped roasted almonds, but I'm sure pistachios would be better if you have them. By the way, the cake looks scrumptious.

CarolynF 07-28-2009 11:04 AM

Tweaker: Wowowowo..Now how big were your silicone pans? Does the Lorann really give a nice pistachio flavoring?

I'm betting you could also make lemon cake using the same idea..:)

CarolynF 07-28-2009 12:28 PM

I have everything upstairs..So, I'm making it..When to get the pistachios and my dh must have helped himself to them, so I will add them in the frosting only..:) Can't wait to taste it.

mac24312 07-28-2009 02:38 PM

This looks wonderful Tweak!! Bookmarking to make sometime soon!

JunkInMyTrunk 07-28-2009 03:06 PM

WOW, that looks like the high carb version I make in a bundt pan. My brother loves this cake. It is the only one he will eat.

I'll have to try this on my DH and see if he thinks it stacks up to the high carb version. Thanks for thinking of this.

goheels 07-28-2009 03:44 PM

Oh my:eek:looks delicious:cool:

Barbo 07-28-2009 04:27 PM

Pistachio Marvel
 
Tweaker you are fab.

It looks so pretty and delish.

I am going to try it and bring it to a re-union luncheon
of friends. All are either on WW, or LC....or Vegan.
This would be a real eye catcher. Is the pistachio flavoring
"key" to this cake? Could vanilla be used instead?

Tweaker Geek 07-28-2009 06:18 PM

Linny and go heels - thank you.

SmileySue - let me know if your DH likes it.

Dystany - Thanks. If you make it please come back and post your results.

Soobee - I love pistachio ice cream! I do use chopped pistachios in mine.

Mac and JunkInMyTrunk (love that name!) - Hope you try the cake and post your results.

Carolyn - My pans are round Wilton silicone 9 x 1.5 size. Yes, the oil definitely adds to the flavor. If you don't have it and just use the sf pistachio pudding you will still get flavor, just not quite as intense. The same can be said if you use the oil without the pudding I would imagine, but I haven't tried it. Sorry I didn't get back to you sooner, I was gone all day! Did you make the cake?

Barbo - Thanks. I think your friends will be impressed (if they're pistachio fans!). The pistachio really is key to this cake, without it you basically have Lauren's yellow cake. If you don't have the Lorann oil though I think you could just use the pistachio pudding mix as I mentioned to Carolyn.

Barbo 07-28-2009 10:21 PM

Thanks Tweak Appreciate your reply!
 
I don't have time to wait for the oil based flavoring.
It seems the pistachio pudding is highly flavored and I
will get the nuts themselves.

Tweaker Geek 07-29-2009 07:51 AM

I'll be awaiting your results Barbo. :)

CreekWatcher 07-29-2009 08:52 AM

Tweaker, do you think carbalose would sub well for the cocount flour?

jacksmixedtape 07-29-2009 10:14 AM

Oh my goodness, that pistachio cake looks so delicious! What a beautiful green coloring, too. That icing looks irresistable. So glad that the bean cake turned out well with the pistachio flavoring! Your creative spin takes the recipe over the top. What an impressive dessert! :notwrthy:

Tweaker Geek 07-29-2009 01:16 PM

Creek - the coconut flour absorbs more liquid than the Carbalose would. I'm really not sure how Carbalose would work.:dunno: Perhaps someone else will have an answer for you.

Lauren - Thank you, I had fun with that one! The icing is delish, people who have tried it would like me to double it next time - LOL, it's that good! I think it's one of the prettiest desserts I've made - took some extra time and it paid off. The presentation of food is a big part of baking IMO. But I guess you know that, you're creations always look spectacular!

CarolynF 07-29-2009 01:32 PM

My dh loved this and I did, too..

I decided to use up the rest of the SF pistachio pudding mix and make a quicky frosting..

So, I added it to some whipping cream and whipped it with a whisk. You can control the thickness of the frosting with the amount of cream you use. I probably only used
1/2 cup. It was very good and very easy. Of course, with the whipping cream frosting, you have to refrigerate the cake. I just made this in a 9 x 9 pan..one layer. I think my
baking soda might have been flatish..

I would definitely add nuts to the batter next time..It's very good.

Someone needs to try a lemon version..using lemon pudding and lemon extract..:)

Tweaker Geek 07-30-2009 02:21 PM

Carolyn - I'm glad you and DH liked the cake. The whipped cream/pudding frosting sounds like a good quick and easy topping. I think the nuts in the cake batter really do add to the flavor.

A lemon version sounds very good and doable. I have an idea -- why don't you try it? ;) Seriously though, I may give that a try when this cake and the chocolate peanut butter bars that I made yesterday are gone.

debkeversole 07-30-2009 02:25 PM

looks delicious!

Tweaker Geek 07-30-2009 02:34 PM

Thanks Deb.

CarolynF 07-30-2009 03:39 PM

The next cake I make will be the lemon version..OR even using vanilla pudding mix would make a nice vanilla cake, too..So many possibilities..

SCOTTSDALEJULIE 07-30-2009 04:20 PM

Oh, YUM, gotta try this. Thanks Julie

Tweaker Geek 07-31-2009 10:42 AM

Carolyn - how about an orange cream cake using some dry orange jello powder, orange extract and some sour cream? Kind of like Lauren's orange creamsicle cupcakes without using oranges.

Julie - If you try this, I know you'll love it!

CarolynF 07-31-2009 11:33 AM

I think that would be great, too. OR..how about a package of orange koolaid?? :) Of course, it would have to be totally dissolved in the eggs maybe. You might not have to add any extract if the orange flavor was strong enough..

Still have a few pieces of the pistachio left..:)

Or remember poke cake? There are so many possiblities with this beanie cake, it's incredible. Plus, it is cheaper than using almond flour..

mrs_munro 03-02-2013 04:02 PM

2 Attachment(s)
I made this cake a couple of weeks ago now, it was really nice! For the frosting, I used the remainder of the pudding mix and mixed it with whipped cream until I got a nice thick consistency. For the drizzle, it was a couple of squares of Lindt 70% melted with some heavy cream. Yum!

Yaz 03-02-2013 05:50 PM

WOW! That looks amazing!

I LOVE pistachio, will definitely HAVE to try this cake recipe out! :)

Tweaker Geek 03-02-2013 06:20 PM

Looks good Mrs. M.


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