March 27, 2017
Breads, Comfort Food, Desserts,
Nuts/Seeds, Pistachio, Budget-Friendly, Cooking With Condensed Soup, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, Gifts, Kosher Dairy more
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"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."
Preheat the oven to 350F.
Lightly coat a 9" x 5" loaf pan with oil and flour.
In a food processor, combine the sugar and orange zest- process until damp and fragrant, about 5 to 10 seconds, transfer to bowl.
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.
To the set aside sugar mixture, whisk in the eggs, 1/2 cup of the yogurt, the oil, orange juice and vanilla.
Add the nut flour mixture to the bowl and fold until mixed.
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.
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.
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.
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