Pistachio Cake
2018-05-15 20:16:35
Serves 12
A divine cake which keeps for days in the fridge or covered by a dome at cool room temperature. Recipe has been slightly tweaked.. Cake will sink in the center line, which is where you will put the candied pistachios.
- 156 grams (5.5 ounces) 1 cup+2 tbs white all purpose flour
- 1.5 tsp baking powder
- 3/4 tsp sea salt
- 329 grams (11.6 ounces) 1.5 cups+2tbs caster sugar
- seeds from 1 vanilla bean or 1 tbs vanilla paste or extract
- grated zest from 1 lemon
- 340 grams (12 ounces) unsalted butter, room temperature
- 6 large eggs, room temperature
- 179 grams (6.3 ounces) 1.25 cups finely ground pistachios
- 179 grams (5.3 ounces) 1 cup finely ground blanched almonds
- 50 grams (1.75 ounces) 1/4 cup caster sugar
- 100 grams ((3.5 ounces 3/4 cup pistachios
- grated zest and juice of one lemon
- Preheat oven to 325F
- Grease (I use ground almonds) 10x4x2.75" loaf or bar pan,(or use two smaller loaf pans).
- Line base with parchment, grease that and flour our use ground almonds entire surface
- Whisk together flour, baking powder and salt
- In a stand mixer with paddle attachment, combine sugar, vanilla, zest until the mixture is fragrant.
- Add butter and beat on medium speed until mixture is fluffy.
- Beat in eggs, one at a time, mixing well after each addition.
- Beat in powdered pistachios and almonds.
- Add flour in two additions beating on low until just combined.
- Scrape batter into prepared pan.
- 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
- Cool cake for 15 minutes and turn out on wire rack. Cool completely.
- To make topping: combine sugar, pistachios, lemon zest and juice.
- Bring to a boil over medium heat, and cook until syrup thickens slightly, about 2 minutes.
- Pour topping over the cake, nestling the pistachios in the trough in the top of the cake.
- 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.
By Inga Sheaffer
Adapted from Frannys Simple Seasonal Italian
Adapted from Frannys Simple Seasonal Italian
Kitchen Detail https://lacuisineus.com/
