Pistachio Cardamon Loaf Cake - Christopher Kimball's Milk Street
Recipe: #25841
March 27, 2017
Categories: Breads, Desserts, Pistachio, Brunch, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, Gifts, Kosher Dairy, more
"Christopher Kimball, formerly of America's test Kitchen, has started a new magazine. This recipe is from the second issue. I love the flavors and its pretty easy to make."
Ingredients
Nutritional
- Serving Size: 1 (134.5 g)
- Calories 455.9
- Total Fat - 19.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 105.8 mg
- Sodium - 526.1 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 2.5 g
- Sugars - 46.4 g
- Protein - 9.9 g
- Calcium - 145.5 mg
- Iron - 1.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350F.
Step 2
Lightly coat a 9" x 5" loaf pan with oil and flour.
Step 3
In a food processor, combine the sugar and orange zest- process until damp and fragrant, about 5 to 10 seconds, transfer to bowl.
Step 4
Add the pistachios to the food processor bowl and pulse until coarse, about 8 to 10 pulses- set aside 2 Tablespoons of the chopped nuts for topping, then add to the remaining nuts in the food processor bowl the flour, baking powder, cardamon and salt -process until the nuts are finely ground, about 45 seconds.
Step 5
To the set aside sugar mixture, whisk in the eggs, 1/2 cup of the yogurt, the oil, orange juice and vanilla.
Step 6
Add the nut flour mixture to the bowl and fold until mixed.
Step 7
Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, about 50-55 minutes.
Step 8
Cool in the pan on a wire rack for 15 minutes, then remove from the pan and let cool completely on the rack , about 2 hours.
Step 9
In a bowl, whisk the remaining yogurt with the powdered sugar until thick and smooth- spread over the cake- sprinkle with the reserved nuts and let set 10 minutes before serving.
Tips
No special items needed.