lumicero/recipes-ing2inst huggingface dataset:
Title: Greek Blossoms - Fresh Figs With Honey, Yogurt, and Walnuts
Ingredients:
- 8 fresh figs
- 2 marmalade
- 2 honey
- 2 ground cinnamon
- 8 walnut pieces
- 2 fresh mint leaves
- 8 baguette
Instructions:
1. Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
2. Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
3. Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
4. Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
5. Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
6. VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!
Title: Summer Meringue Dessert
Ingredients:
- 4 sugar
- 1 lemon juice
- 1/4 white vinegar
- 1/4 salt
- 1/8 heavy cream
- 1 strawberries
- 2 kiwi fruits
- 2
Instructions:
1. Preheat oven to 250-degrees F.
2. Using cooking spray spray pizza pan (12-14-inch round) or grease with butter and flour pan, shaking off excess.
3. Beat egg whites until stiff.
4. Gradually add sugar, lemon juice, vinegar and salt.
5. With a rubber spatula, spread meringue mixture into prepared pan, pushing it up around the edges to form a raised edge about 1/4- 1/2-inch wide.
6. Bake in preheated oven for 1 hour 15 minutes- 1 1/2 hours.
7. Remove from oven and let cool.
8. Whip cream until soft peaks form.
9. Spread whipped cream over meringue and top with strawberries and kiwi (or use other summer fruit, but I like using two different fruits of different colors and textures).
10. If desired, add a dab of whipped cream in center with a strawberry fan as a decoration.
11. Serve immediately and refrigerate any leftovers.
Title: Oatmeal Sadies (Cookies)
Ingredients:
- 2 rolled oats
- 2 flour
- 1 baking soda
- 1 hot water
- 1 shortening
- 1 margarine
- 1 brown sugar
- 1 white sugar
- 1/2 cinnamon
- salt
- powdered sugar
Instructions:
1. Dissolve baking soda in hot water.
2. Combine all ingredients, including baking soda/water mixture, mix well.
3. Using your hands (or some other creative way), form balls of dough.
4. Roll balls in powdered sugar.
5. Bake at 350 degrees for about 10 minutes on a lightly greased cookie sheet.
Title: Blueberry Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 4 blueberries
- 1 lemon juice
- 2 butter
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 cinnamon
- 1/4 salt
- 1/2
Instructions:
1. Preheat oven to 400°.
2. Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens.
3. Boil and stir 1 minute. Pour into ungreased 2-quart glass casserole dish and keep mixture hot in oven.
4. In a medium bowl, cut butter into flour, sugar, and baking powder, cinnamon, and salt until mixture resembles fine crumbs.
5. Stir in milk.
6. Drop dough by 6 spoonfuls onto hot blueberry mixture.
7. Bake for 25-30 minutes, until topping is golden brown.
8. Serve warm topped with whipped cream or ice cream.
Title: Pumpkin Trifle
Ingredients:
- 14 1/2 water
- 1 1/4 egg
- 1 milk
- 4 sugar-free instant butterscotch pudding mix
- 4 pumpkin
- 15 cinnamon
- 1 ginger
- 1/4 nutmeg
- 1/4 allspice
- 1/4
- 12
Instructions:
1. Combine the cake mix, water, and egg in a bowl.
2. Mix and pour into a 8x8 pan.
3. Bake 350 degrees for 30-40 minute.
4. Cool 10 minutes.
5. Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
6. Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
7. Stir in pumpkin and the spices. Mix well.
8. In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
9. Repeat, ending with the whipped topping. Garnish with the crumbs.
10. Refridgerate.
Title: Maple Pecan Pie
Ingredients:
- 12 all-purpose flour
- 3 vegetable shortening
- 3 butter
- 1/8 salt
- 6 pecans
- 4 butter
- 3 eggs
- 1/2 sugar
- 1 maple syrup
- 1 vanilla essence
Instructions:
1. Sift the flour and salt into a mixing bowl.
2. Rub the fats into it until the mixture resembles fine crumbs.
3. Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
4. Turn the oven to 400°F.
5. Whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
6. Roll the pastry out and place in a pie dish that has been dusted with cornflour.
7. Blind bake for 10 minutes.
8. Melt the butter and mix together with the maple syrup, sugar, eggs and vanilla essence.
9. Fold in the pecans, you can chop them in half if desired.
10. Pour the filling into the pie crust and bake for 1 hour at 275°F.
11. The pie is ready if it does not wobble at the outer edges when you twist the dish.
Title: Famous Texas Jailbreak Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 flour
- 3 applesauce
- 1 1/2 allspice
- 1 cinnamon
- 1 1/2 vanilla
- 1 salt
- 1/2 baking soda
- 1 1/2 pecans
- 2 walnuts
- 2 confectioners' sugar
- 2 1/2 bananas
- 1/2 vanilla
Instructions:
1. Combine all cake ingredients (except pecans) in a large mixing bowl.
2. Using a mixer, beat at high speed for about 2 minutes.
3. Stir pecans into cake mix.
4. Pour into a greased 13 x 9 inch cake pan.
5. Bake at 350 degrees for about 45 minutes or until center tests done.
6. Combine frosting ingredients and spread over still warm cake.
Title: Great Fluff
Ingredients:
- 7 marshmallows
- 2 unsalted butter
- 1/2 brown sugar
- 1 evaporated milk
Instructions:
1. first add sugar marshmallows and milk to a pot.
2. then wait till boiling.
3. when done bowling add in the marshmallows.
4. finally wait till the marshmallows melt in the bowling liquid.
5. then enjoy you yummy tasting fluff.
Title: Low Calorie Old Fashion Tea Cakes
Ingredients:
- 1/4 baking soda
- 2 1/2 all-purpose flour
- 4 all-purpose flour
- 1/2 butter
- 1 1/2 vanilla flavoring
- 1 eggs
- 1 1/2 egg substitute
- 1/2
Instructions:
1. Beat butter until soft. Gradually add the xylitol and beat well.
2. Add the eggs and baking soda and flavoring.
3. Gradually add flour and cream alternating. Beat until smooth.
4. Refrigerate over night.
5. Cut into 3 1/2 inch circles. Place on cookie sheet. Roll dough into 1/4 inch. Bake for 11-15 minutes or until lightly colored or darker your preference.
Title: Gluten-Free Apple Crisp - Sooooo Easy
Ingredients:
- 5 apples
- 1/2 margarine
- 1 light brown sugar
- 3/4 cinnamon
- 1 1/2
Instructions:
1. Arrange the sliced apples in a baking dish.
2. Crumble margarine, gluten-free mix, sugar and cinnamon by hand. Don’t over do it. You want it to be crumbled, not mashed.
3. Sprinkle the topping over the apples and bake at 350 degrees for 35 minutes.
Title: Diana's Icing
Ingredients:
- 1 shortening
- 1/4 water
- 1/4 salt
- 1 powdered sugar
- 1
- 4 -5
Instructions:
1. In electric mixer, combine shortening and creamer on low speed.
2. Slowly add 2 cups of powdered sugar, mix well.
3. Pour in water, then carefully add 2 additional cups sugar, almond extract, and salt. Thoroughly combine, scraping sides so that all ingredients are well incorporated.
4. Mix on high speed for 3 minutes, then test consistency.
5. If a denser icing is desired, add powdered sugar 1/2 cup at a time, mixing well between each addition.
6. When desired consistency is reached, mix on high speed for 5 minutes to make light and fluffy.
Title: S'more Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/3 all-purpose flour
- 1 graham cracker crumbs
- 1/8 salt
- 120 miniature marshmallows
- 60
Instructions:
1. Heat oven to 325 degrees. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add flour, cracker crumbs and salt. On low speed, beat about 1 minute or until stiff dough forms.
2. Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each cookie.
3. Bake 10-12 minutes or until cookies are firm and edges are just strating to brown. Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer.
4. Top marshmallows on each cookie with 1 peice of chocolate. Let stand 2-3 minutes. With tip of a knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.
Title: Reese's White Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 baking powder
- 1/2 baking soda
- 1/8 salt
- 1 1/3 buttermilk
- 1/2 shortening
- 1 butter
- 4 vanilla
- 10
Instructions:
1. In a bowl combine flour, sugar, baking powder, baking soda and 1/8 tsp salt. Add buttermilk, shortening, and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl occasionally.
2. Add egg whites and beat for 2 minutes more, scraping bowl.
3. Pour in 10oz bag Reese's chips - stir with spoon. Pour into 2 greased and floured 9x 1 1/2 inch round baking pans.
4. Bake at 350F for 30-35 minutes or until a toothpick comes out clean.
5. Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Cool thoroughly on wire racks.
Title: Applesauce Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 dates
- 1 applesauce
- 1 1/2 raisins
- 1 cinnamon
- 1/2 ground cloves
- 1/4 vanilla
- 1 flour
- 2 baking soda
- 2
Instructions:
1. Cream butter and sugar, add egg and the vanilla.
2. Sift dry ingredients and add to butter- sugar mixture. Blend.
3. Add dates, applesauce, nuts, and raisins.
4. Bake in a greased and floured loaf pan for 1 hour at 350 degrees.
Title: Apple Raisin Bread Pudding
Ingredients:
- 2 eggs
- 3 milk
- 3 salt
- 1 brown sugar
- 1/2 raisins
- 1/4
- 3 1/2
- 1/2
- 1
Instructions:
1. In a blender, grind instant oatmeal into a fine powder. Set aside.
2. In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar.
3. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist.
4. Set aside for 1 hour.
5. Spray slow cooker with cooking spray and add the bread mixture.
6. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.
Title: Grandma's 7 up Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 flour
- 2
- 3/4
Instructions:
1. Cream butter & sugar until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add flour, lemon extract, & 7up; mix well.
4. Pour into greased angel food or bundt pan.
5. Bake at 325°F for 1 hours & 15 minutes or until done.
6. Sprinkle with powered sugar.
7. Hope you enjoy.
Title: Cookies 'n Cream Fluffy Dessert
Ingredients:
- 2 milk
- 1 instant vanilla pudding
- 15
Instructions:
1. Whisk milk and pudding mix for about 2 minutes or until slightly thickened.
2. Fold in whipped topping and cookies.
3. Spoon into individual dessert dishes or custard cups.
4. Top with additional cookies, if desired.
5. Refrigerate until ready to serve.
Title: Mean Chef's Pineapple Upside-Down Cake
Ingredients:
- 14 pineapple slices
- 1/4 pecan halves
- 1 2/3 all-purpose flour
- 2 baking powder
- 1 salt
- 2 pure vanilla extract
- 1 creme fraiche
- 6 sour cream
- 1/2 unsalted butter
- 1 dark brown sugar
- 1 Bourbon
- 2 granulated sugar
- eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
3. Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
4. Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
5. In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
6. Melt 2 oz of butter in the cast iron pan.
7. Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
8. Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
9. Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
10. Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
11. Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
12. The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
13. Reduce speed to medium adding eggs one at a time, beating well after each addition.
14. Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
15. Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
16. Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
17. As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
18. If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
19. NOTE: The cake can be kept wrapped in plastic at room temperature overnight.
Title: Poofs
Ingredients:
- 2 salt
- 1 cream of tartar
- 1/4 sugar
- 2/3 chocolate chips
- 12
- 1/4
Instructions:
1. Beat egg whites until foamy.
2. Add salt and cream of tartar. Beat until stiff.
3. Add sugar gradually while beating.
4. Tint with red or green coloring to desired shade. Fold in chocolate chips and extract.
5. Drop by spoonful on ungreased cookie sheet. (Parchment paper may make removal easier.).
6. Place in preheated 350* oven. TURN OVEN OFF. Leave pan in overnight. In the morning, remove and enjoy.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 1 1/2 salt
- 1/8 pecans
- 1 walnuts
- 1 powdered sugar
- 1/2 butter
- 1/2 milk
- 1/2 evaporated milk
- 1 vanilla extract
- 4 mini marshmallows
Instructions:
1. Preheat oven to 350°; grease and flour a 13 x 9 inch baking pan.
2. In a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
3. Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
4. Quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
5. Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
6. In a bowl, combine the powdered sugar and cocoa; stir to mix.
7. Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
8. Set aside until the cake is done.
9. Remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
10. Place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
11. Cut into small squares and serve.
Title: Vegan Chocolate Cake
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 baking soda
- 1 sugar
- 1 water
- 1/2 soymilk
- 1/2 vanilla extract
- 1/2 vinegar
- 1/2
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Sift dry ingredients into 8" square or 9" round baking pan.
3. Mix liquids (except vinegar) and whisk into dry.
4. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.
5. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.
6. This cake is great served with soya cream or vegan ice cream.
Title: Pumpkin Cream Cupcakes
Ingredients:
- 1 instant pudding mix
- 1 canned pumpkin
- 1 cream cheese
- 1 sugar
- 1/4 egg
- 1
Instructions:
1. Heat oven to 350.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
3. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
4. Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.
Title: Cereal Sweeties
Ingredients:
- 1 white sugar
- 1/2 peanut butter
- 1 peanuts
- 4
- 1
- 1/2
Instructions:
1. Boil tog the syrup and white sugar, then add the peanut butter, cereal and peanuts.
2. Mix well and form into balls, rolling them in fine coconut.
3. The number of servings depends on the size you make the balls.
4. Store in a cool place.
Title: Very Low Fat Chocolate Cake Dessert
Ingredients:
- 1 water
- 1/2 pumpkin
- 1 vanilla pudding mix
- 1 Cool Whip
- 1
- 10
Instructions:
1. Stir the cake mix, water, and pumpkin together. It will seem very thick, but it will be okay. Either pour into two greased 9X9 cake pans, or into one greased 9X13 pan. Follow the baking instructions on the cake mix.
2. When finished, let cool.
3. Mix Pudding and milk (based on instructions on pudding box). Fold in container of Cool Whip.
4. When the cake has cooled, take either one of the 9X9s or half of the 9X13 and crumble into the serving dish (whatever container you will be serving this from). Top with half of the pudding/cool whip mixture. Top with half of the crumbled candy bars. Then, make another layer of cake, pudding, and candy bars.
5. Refrigerate.
6. There is no fat in the cake. There is a little in the pudding and Cool Whip, and of course in the candy bars, but it is still very light, especially if you use low fat Cool Whip and choose a lighter candy bar.
Title: Chocolate-Peanut Squares
Ingredients:
- 1/4 butter
- 3/4 margarine
- 1 brown sugar
- 1 egg
- 1/4 vanilla extract
- 1 creamy peanut butter
- 1/4 chunky peanut butter
- 1/4 all-purpose flour
- 1/4 baking powder
- 1 baking soda
- unsalted dry roasted peanuts
Instructions:
1. Melt butter in a saucepan over low heat.
2. Remove from heat and stir in sugar, egg, vanilla and peanut butter. Blend well.
3. In seperate bowl, mix flour, baking powder and baking soda.
4. Add flour mixture to butter mixture.
5. Add peanuts and chocolate chips and stir until well blended.
6. Pour into a greased 8 inch square pan and spread evenly.
7. Bake at 350' for about 25 minutes or until it tests done.
8. Cool in pan on wire rack.
9. Cut into squares, remove from pan and store in an airtight container.
10. Freezes well.
Title: Apple Maple Baked Pudding - Pouding Aux Pommes Et Érable
Ingredients:
- 1 maple syrup
- 3 butter
- 1 all-purpose white flour
- 3/4 nutmeg
- 3/4 cinnamon
- 3/4 salt
- 1 baking soda
- 3 apples
- 4
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl soften the margarine or butter.
3. Add the beaten egg and maple sugar (or the brown sugar and maple extract).
4. In a seperate mixing bowl sift all the dry ingredients together.
5. Add the flour mix to the sugar mixture, and mix well.
6. Add the chopped apples and almonds, mix well to coat all the apples and almonds.
7. Pour into buttered cake mold or dessert molds.
8. Bake at 350°F for 40 to 50 minutes.
9. Serve hot or cold with maple syrup and ice cream or whipped cream.
Title: Orange Buttercream Frosting
Ingredients:
- 3 confectioners' sugar
- 3 vanilla
- 1 salted butter
- 6 margarine
Instructions:
1. Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
2. Add a dash of orange zest or fresh grated peel, if desired.
Title: Almond Orange Cake
Ingredients:
- 1 all-purpose flour
- 2 granulated sugar
- 1 butter
- 1/2 baking powder
- 1 salt
- 2 eggs
- 2 orange marmalade
- 1/2 granulated sugar
- 2
- 1/2
- 2
- 3/4
- 2
- 1/3
Instructions:
1. Heat oven to 350 degrees, and spray a 9-inch springfoam pan with cooking spray.
2. In a blender, place the 1 cup of slivered almonds, cover and process till almonds are finely ground.
3. In a large bowl, beat almonds, and remaining cake ingredients except for marmalade with mixer on low speed for 30 seconds scraping bowl constantly.
4. Beat on high speed for 3 minutes, scraping bowl occasionally, then pour batter into pan.
5. Bake 45-55 minutes or til top is evenly dark golden brown and cake springs back wheh touched lightly in center.
6. Cool in pan for 10 minutes.
7. Remove side of pan, and spread marmalade over top of cake.
8. Cool for 1 hour.
9. In chilled small bowl, beat whipping cream, an 2 tablespoons sugar on high speed until soft peak forms.
10. Spoon whipped cream around edge of cake, and sprinkle 1/3 cup almonds over whipped cream.
11. Refrigerate, and garnish with orange twist.
Title: Banana Cake 1997 Joy
Ingredients:
- 2 bananas
- 2 sour cream
- 2 eggs
- 2 lemon zest
- 1 1/2 vanilla extract
- 2 cake flour
- 3/4 sugar
- 1 baking soda
- 3/4 baking powder
- 1/2 salt
- 10 butter
Instructions:
1. All ingredients should be at room temperature.
2. Preheat oven to 350°F.
3. Grease and flour 9" springform pan or line bottom with parchment paper (or use a silicone pan).
4. Combine in food processor bananas and sour cream.
5. Add eggs, lemon zest and vanilla and blend.
6. In mixer, blend flour, sugar, baking soda, baking powder and salt.
7. Add half the banana mix and butter to the flour. Beat on low until the dry are moistened.
8. Increase speed to medium and beat for 1.5 minutes.
9. Gradually add the remaining banana mixture in 2 batches and beating for at least 20 seconds after each addition.
10. Scrape batter into the pan and spread evenly.
11. Bake until toothpick comes out clean and cake springs back, about 30-40 minutes.
12. Let cool in the pan on rack for 10 minutes.
13. Slide a thin knife around to detach and remove sides of pan.
14. Dust with powdered sugar or frost with something nice.
Title: Pistachio Cake
Ingredients:
- 1 1/8 unsalted butter
- 1 lemon
- 1 vanilla bean
- 2/3 pistachios
- 3/4 eggs
- 1 1/4 all-purpose flour
- 4 lemon
- 1/2 pistachios
- 1
- 1/2
- 1/4
Instructions:
1. Heat the oven to 300 degrees.
2. Grease a 12 x 4 1/2 x 2 3/4-inch loaf pan with 4 tsp of the butter and line with baking parchment.
3. Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together (it's easier if you can find these ready ground! I thought my arm was going to fall off).
4. Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
5. Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
6. For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.