Sunday, December 3, 2017

Eggless Pistachio Cream Pound Cake

I accidentally crossed Pistachio cream when we went last year to Sicily for our summer vacation, obviously i couldnt resist to grab few bottles of this cream. Back home, after sharing with friends and relatives, two bottles of those pistachio cream were sitting in my pantry. Hubby finished a bottle as spread for his breakfast over some grilled bread slices while the another bottle tempted me to try an eggless pound cake with. Without any hesitation, i baked this absolutely flavourful eggless pound cake with those pistachio cream. Actually this Sicilian pistachio cream is used as filling for cannoli, once mixed with smooth ricotta cheese, this cream makes excellent filling to fill a cannoli. However weather is not helping us much hence i couldnt think more than baking a cake with this pistachio cream than whipping some icecream with it.

Pistachio Cream Pound Cake

Pistachio cream is not Pistachio butter, and this cream is already sweetened, hence i used less sugar in this pound cake.Am running this week's running marathon with 'Pound Cake' as theme, hence am kick starting this week's blogging marathon with an eggless but a very rich Pound cake. Though this cake is completely eggless, you definitely wont miss the eggs here as the richness of the pistachio cream will definitely tickle your tastebuds. Excellent cake to enjoy thoroughly for your evening snacks or else for your breakfast as much as like me.

Eggless Pistachio Cream Pound Cake

2cups All purpose flour
1/2cup Butter (softened)
3/4cup Sugar
1/2cup Pistachio Cream
1/2cup Yogurt
1/4cup Milk
1tsp Vanilla essence
2tsp Baking powder
1/2tsp Baking soda
1/4 Teaspoon Salt

Preheat oven at 350F. Grease a loaf pan and keep aside.

Beat the butter, sugar, pistachio cream together in a bowl until the mixture turns creamy.

Add in the yogurt and milk, beat again.

Meanwhile in an another bowl, sift the flour, baking powder, baking soda and salt and keep aside..

Now add the dry ingredients to the wet ingredients and mix well.

Eggless Pistachio Cream Cake, Pistachio Cream Pound cake

Pour the batter into the prepared pan and bake for about 35-40 minutes or until a skewer inserted comes out clean.

Remove the pan from the oven and let it cool completely.

Slice and enjoy.
BMLogo

9 comments:

Srivalli said... Reply To This Comment

Awesome looking cake Priya, the crumbs look so good..I have to read on this cream..would surely want to make it..

vaishali sabnani said... Reply To This Comment

I love new ingredients ! The pistachio cream sounds so exotic , and the pound cake looks fantastic .

Jyoti Babel said... Reply To This Comment

Such an exotic cake! Perfect with a cup of coffee..

Pavani N said... Reply To This Comment

What a moist and delicious looking pound cake that is Priya. Have to look for this pistachio cream now.

Nisha Ramesh said... Reply To This Comment

The cake looks moist and the crumbs nice and flaky. A nice recipe and you try to come up with new and unique recipes. :)

Jayashree said... Reply To This Comment

That cake has such a beautiful crumb, Priya. Looks perfect.

Harini R said... Reply To This Comment

Pistachio cream is definitely a unique find, Priya. Fantastic looking cake there.

Sandhya Ramakrishnan said... Reply To This Comment

I am in love with that pistachio cream. Wish I could get my hands on some. Love the rich and flavorful pound cake choice that you have come up with.

Sapana Behl said... Reply To This Comment

Pistachio cream sounds super yummy in the cake.