May 15, 2018
Pistachio Cake
Serves 12
A divine cake which keeps for days from the now closed restaurant. Recipe has been slightly tweaked.. Cake will sink in the center line, which is where you will put the candied pistachios.
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Ingredients
  1. 156 grams (5.5 ounces) 1 cup+2 tbs white all purpose flour
  2. 1.5 tsp baking powder
  3. 3/4 tsp sea salt
  4. 329 grams (11.6 ounces) 1.5 cups+2tbs caster sugar
  5. seeds from 1 vanilla bean or 1 tbs vanilla paste or extract
  6. grated zest from 1 lemon
  7. 340 grams (12 ounces) unsalted butter, room temperature
  8. 6 large eggs, room temperature
  9. 179 grams (6.3 ounces) 1.25 cups finely ground pistachios
  10. 179 grams (5.3 ounces) 1 cup finely ground blanched almonds
For the topping
  1. 50 grams (1.75 ounces) 1/4 cup caster sugar
  2. 100 grams ((3.5 ounces 3/4 cup pistachios
  3. grated zest and juice of one lemon
Instructions
  1. Preheat oven to 325F
  2. Grease (I use ground almonds) 10x4x2.75" loaf or bar pan,.
  3. Line base with parchment, grease that and flour our use ground almonds entire surface
  4. Whisk together flour, baking powder and salt
  5. In a stand mixer with paddle attachment, combine sugar, vanilla, zest until the mixture is fragrant.
  6. Add butter and beat on medium speed until mixture is fluffy.
  7. Beat in eggs, one at a time, mixing well after each addition.
  8. Beat in powdered pistachios and almonds.
  9. Add flour in two additions beating on low until just combined.
  10. Scrape batter into prepared pan.
  11. Bake for 55 to 75 minutes until cake is golden brown and tester inserted in center comes out clean or you can test with a thermometer until 205-210F is reached
  12. Cool cake for 15 minutes and turn out on wire rack. Cool completely.
  13. To make topping: combine sugar, pistachios, lemon zest and juice.
  14. Bring to a boil over medium heat, and cook until syrup thickens slightly, about 2 minutes.
  15. Pour topping over the cake, nestling the pistachios in the trough in the top of the cake.
Notes
  1. I use Bronte pistachios and pulse them in a food processor to create a powder. The oil in the pistachios will redistribute throughout the cake and keep it moist. It is wonderful on the first day and a few days later. My preferred baking powder is from New England Cupboard.
Adapted from Frannys Simple Seasonal Italian
Adapted from Frannys Simple Seasonal Italian
Kitchen Detail https://lacuisineus.com/

After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.

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