Pistachio Cardamon Loaf Cake - Christopher Kimball's Milk Street

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.