The Easter Bunny Pistachio Pound Cake is a delightful treat that combines the rich flavor of pistachios with the light and fluffy texture of a pound cake.
This recipe is a perfect blend of buttery, sweet, and nutty ingredients, including all-purpose flour, eggs, sour cream, pistachio pudding, butter, sugar, vanilla, baking soda, salt, and chopped pistachios. The cake is topped with a quick almond glaze for an extra layer of amazing flavor, and it's served with whipped cream, mint, and fresh berries, making it a festive and delicious dessert option for any occasion, especially during Easter celebrations.
Ingredients for the Rabbit Pistachio Pound
For the Rabbit Center:
- 70g Unsalted Butter
- 60g Powdered Sugar
- 50g Whole Egg
- 40g Light Flour
- 20g Pistachio Powder
- 1g Baking Powder
- 10g Milk
- Appropriate Amount of Food Coloring (Green)
For the Pound Fabric (Outer Part):
- Same amount as the center portion, without food coloring.
Finishing:
- 50g Powdered Sugar
- 8g Lemon Juice
- 1/3 Lemon Peel
- 50g Sugar Paste Powder
- 5g Water
- Appropriate Amount of Powdered Sugar (for hand flour)
- Appropriate Amount of Pistachio Dice
- Appropriate Amount of Chocolate Pen (Yellow)
Preparation Steps:
1. Preheat the oven to 170℃.
2. Prepare the pound mold by placing paper inside. If it floats, add some butter on the edges and place the paper neatly on top.
3. Roast the pistachio dice in advance.
4. Soften the butter at room temperature and mix it gently with a hand mixer until it's even.
5. Add the powdered sugar and mix until it turns white.
6. Add the beaten eggs in 3 to 4 portions, mixing each time.
7. Mix in the flour, pistachio powder, and baking powder until there are no lumps.
8. Add the green coloring and milk, mixing until incorporated.
9. Pipe the dough into the pound mold and gently tap to flatten.
10. Bake at 170℃ for 30 minutes.
11. Cool in a cake cooler.
12. Cut into 1.5cm wide pieces and use a rabbit cutter to shape them.
For the Pound Fabric:
1. Make the dough for the rabbit center.
2. Squeeze the dough to cover the bottom of the pound mold.
3. Arrange the frozen rabbit molds upside down.
4. Insert the ears into the pound dough.
5. Squeeze out the remaining dough and smooth it out.
6. Bake at 170℃ for 30 minutes.
Finishing:
1. Mix sugar paste and water, knead, spread on sifted powdered sugar, and roll out.
2. Cut out with a flower mold and dry at room temperature.
3. Decorate with a dot of melted chocolate pen.
4. Make the icing by mixing powdered sugar, lemon juice, and lemon zest, and pour it over the icing.
5. Decorate with pistachio dice and dried sugar flowers before the icing dries.
Enjoy your homemade Rabbit Pistachio Pound!