Pistachio and Almond Cake from A16

This was an easy enjoyable cake to make.  It was something different and on the healthful side with a good flavor.  I didn’t think the orange  salad was necessary but was a nice touch with the contrasting citrus flavors.  A nice light dessert.  I really thought the warm cake went excellent with the chilled yogurt.  All around a very nice dessert that I will make again. 

Ingredients

Serves 6-8

1 1/3 cups unsalted shelled pistachio nuts

1-½ cups blanched whole almonds

½ cup plus 2 tablespoons unsalted butter, room temperature

¾ cup plus 3 tablespoons sugar

Zest of 3 lemons

½ teaspoon vanilla extract

3 eggs

½ cup plus 1 tablespoon all purpose flour

¼ teaspoon salt

½ cup plain yogurt

A few pistachios for garnish

Preheat oven to 300°F.   Butter and flour a 4x8 inch loaf pan.  Tap out excess flour. 

Finely grind the pistachios and almonds in a food processor using the steel blade.  Set aside.

Beat butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy.  Mix in vanilla.  Gradually add nuts on low speed and mix just until incorporated.  Add eggs one at a time mixing well after each addition.  Stir in flour and salt and mix until just incorporated. 

Spoon batter into pan.  Bake until a tester inserted into middle of cake comes out clean, about 45 minutes.  Let cool in pan for 10 minutes.  Then loosen sides with knife and invert on to plate.  Serve warm with a dollop of yogurt and a few pistachios. 

Moms Note:  The recipe calls for a blood orange salad to serve along side of the cake.  Also, the cake may need up to 60 minutes - but check regularly.

Look at all those pistachios!

Recipe Adapted from A16 Food + Wine