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Pistachio Ripple Cakes

Ingredients
  Butter/Margarine 4 Ounce (1 Stick)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Cake flour 1 Cup (16 tbs), sifted
  Pistachio nuts 1⁄4 Cup (4 tbs), finely chopped
  Semi-sweet chocolate square 1⁄2 , grated
  Sugar 1 Tablespoon (For Garnish, 10X)
  Whipped cream 1 Tablespoon (For Garnish)
  Pistachio nuts 1 Tablespoon, quartered (For Garnish)
Directions

GETTING READY
1. Grease and lightly dust with flour a 9"X9"X2" baking pan
2. In a small saucepan, melt butter and allow it to cool

MAKING
3. In a large bowl, beat eggs till foamy, with an electric blender, add granulated sugar and beat again; add it by tablespoonfuls and beat each time till thrice it original volume
4. Beat vanilla and almond extracts into it, fold flour into it along with cooled butter and beat till the flour is completely blended
5. Pour half of this batter into the prepared pan, sprinkle half the chopped nuts on it and grated chocolate
6. Pour the rest of the batter over it, sprinkle with the rest of the nuts and chocolate; with a knife, swirl all through the cake to make a marble effect
7. Bake at 350°F for half an hour, until it pulls away from the sides of the pans and it turns spongy; cool on a wire rack for five minutes, turn it out and allow to cool completely

SERVING
8. Cut into 36 squares, sprinkle with 10X sugar, top with a rosette of whipped cream each and garnish wih pistachio nuts

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
36

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