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    You are in: Home / Recipes / Pistachio and Almond Cake With Orange Salad Recipe
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    Pistachio and Almond Cake With Orange Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Mom2Rose's Note:

    Epicurious January 2009

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    Serves: 10


    Units: US | Metric





    1. 1
      To make the cake, preheat the oven to 300°F
    2. 2
      Butter a 4-by-8-inch loaf pan.
    3. 3
      Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
    4. 4
      In a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
    5. 5
      Combine the butter and sugar in the bowl of a stand mixer.
    6. 6
      Grate the zest from the lemons directly into the bowl.
    7. 7
      Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
    8. 8
      Mix in the vanilla just until incorporated.
    9. 9
      On low speed, gradually add the nuts and mix just until incorporated.
    10. 10
      Then add the eggs, one at a time, mixing after each addition just until incorporated.
    11. 11
      Stir in the flour and salt and mix just until incorporated.
    12. 12
      Spoon the batter into the prepared loaf pan.
    13. 13
      Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
    14. 14
      Let cool in the pan on a wire rack for 10 minutes.
    15. 15
      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.
    16. 16
      At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
    17. 17
      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.
    18. 18
      Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
    19. 19
      Repeat with all of the remaining oranges.
    20. 20
      Set the oranges slices aside until needed.
    21. 21
      Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
    22. 22
      Add any captured orange juice along with the lemon juice to the marmalade.
    23. 23
      Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
    24. 24
      Let cool.
    25. 25
      To serve, preheat the oven to 400°F
    26. 26
      Cut the cake into generous slices and place on a baking sheet.
    27. 27
      Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
    28. 28
      Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
    29. 29
      Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
    30. 30
      Serve immediately.

    Ratings & Reviews:

    • on June 09, 2009


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pistachio and Almond Cake With Orange Salad

    Serving Size: 1 (188 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 452.2
    Calories from Fat 254
    Total Fat 28.2 g
    Saturated Fat 8.2 g
    Cholesterol 89.4 mg
    Sodium 77.7 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 7.2 g
    Sugars 28.7 g
    Protein 11.5 g

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