Pistachio And Almond Cake With Orange Salad
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.333333 cups
Whole Almonds (blanched)3
Lemons1 tsp
Pure Vanilla Extract3
Eggs1 tsp
Kosher Salt1 cup
Orange MarmaladeDirections:
1
To make the cake, preheat the oven to 300°F
2
Butter a 4-by-8-inch loaf pan
3
Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess
4
In a food process, combine the pistachios and almonds and pulse until finely ground
5
Set aside
6
Combine the butter and sugar in the bowl of a stand mixer
7
Grate the zest from the lemons directly into the bowl
8
Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy
9
Mix in the vanilla just until incorporated
10
On low speed, gradually add the nuts and mix just until incorporated
11
Then add the eggs, one at a time, mixing after each addition just until incorporated
12
Stir in the flour and salt and mix just until incorporated
13
Spoon the batter into the prepared loaf pan
14
Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes
15
Let cool in the pan on a wire rack for 10 minutes
16
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
17
At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated
18
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
19
Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice
20
Repeat with all of the remaining oranges
21
Set the oranges slices aside until needed
22
Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy
23
Add any captured orange juice along with the lemon juice to the marmalade
24
Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette
25
Let cool
26
To serve, preheat the oven to 400°F
27
Cut the cake into generous slices and place on a baking sheet
28
Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides
29
Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup
30
Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios
31
Serve immediately
32
To make the cake, preheat the oven to 300°F
33
Butter a 4-by-8-inch loaf pan
34
Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess
35
In a food process, combine the pistachios and almonds and pulse until finely ground
36
Set aside
37
Combine the butter and sugar in the bowl of a stand mixer
38
Grate the zest from the lemons directly into the bowl
39
Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy
40
Mix in the vanilla just until incorporated
41
On low speed, gradually add the nuts and mix just until incorporated
42
Then add the eggs, one at a time, mixing after each addition just until incorporated
43
Stir in the flour and salt and mix just until incorporated
44
Spoon the batter into the prepared loaf pan
45
Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes
46
Let cool in the pan on a wire rack for 10 minutes
47
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
48
At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated
49
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
50
Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice
51
Repeat with all of the remaining oranges
52
Set the oranges slices aside until needed
53
Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy
54
Add any captured orange juice along with the lemon juice to the marmalade
55
Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette
56
Let cool
57
To serve, preheat the oven to 400°F
58
Cut the cake into generous slices and place on a baking sheet
59
Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides
60
Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup
61
Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios
62
Serve immediately