Pistachio Cardamon Loaf Cake - Christopher Kimball's Milk Street

8
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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