Prep 10 mins
Cook 50 mins
Epicurious January 2009
PISTACHIO AND ALMOND CAKE
- 1 1⁄3 cups unsalted shelled pistachio nuts
- 1 1⁄3 cups blanched whole almonds
- 1⁄2 cup plus 2 tablespoons unsalted butter, at room temperature
- 3⁄4 cup plus 3 tablespoons sugar
- 3 lemons
- 1⁄2 teaspoon pure vanilla extract
- 3 eggs
- 1⁄2 cup plus 1 tablespoon all-purpose flour
- 1⁄4 teaspoon kosher salt
- 3 blood oranges
- 2 navel oranges
- 1⁄4 cup orange marmalade
- 1 teaspoon fresh lemon juice
- 1⁄2 cup plain yogurt
- unsalted shelled pistachio nut
- To make the cake, preheat the oven to 300°F
- Butter a 4-by-8-inch loaf pan.
- Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
- In a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
- Combine the butter and sugar in the bowl of a stand mixer.
- Grate the zest from the lemons directly into the bowl.
- Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
- Mix in the vanilla just until incorporated.
- On low speed, gradually add the nuts and mix just until incorporated.
- Then add the eggs, one at a time, mixing after each addition just until incorporated.
- Stir in the flour and salt and mix just until incorporated.
- Spoon the batter into the prepared loaf pan.
- Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
- Let cool in the pan on a wire rack for 10 minutes.
- Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.
- At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
- To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips.
- Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
- Repeat with all of the remaining oranges.
- Set the oranges slices aside until needed.
- Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
- Add any captured orange juice along with the lemon juice to the marmalade.
- Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
- Let cool.
- To serve, preheat the oven to 400°F
- Cut the cake into generous slices and place on a baking sheet.
- Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
- Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
- Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
- Serve immediately.
This OUTSTANDING DESSERT was for company over the weekend, & I made a big production of putting the finished thing together right after dinner! VERY IMPRESSIVE & MOST ENJOYABLE! Probably the most unique 'salad' I've ever had! Thanks for a great keeper! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #29]