PISTACHIO AND ALMOND CAKE WITH ORANGE SALAD
Steps:
- To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
- In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.
- Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.
- Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
- To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.
- Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.
- To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
- Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.
PISTACHIO AND ALMOND CAKE WITH ORANGE SALAD
Make and share this Pistachio and Almond Cake With Orange Salad recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 10 , 10 serving(s)
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 300°F
- Butter a 4-by-8-inch loaf pan.
- Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
- In a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
- Combine the butter and sugar in the bowl of a stand mixer.
- Grate the zest from the lemons directly into the bowl.
- Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
- Mix in the vanilla just until incorporated.
- On low speed, gradually add the nuts and mix just until incorporated.
- Then add the eggs, one at a time, mixing after each addition just until incorporated.
- Stir in the flour and salt and mix just until incorporated.
- Spoon the batter into the prepared loaf pan.
- Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
- Let cool in the pan on a wire rack for 10 minutes.
- Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.
- At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
- To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips.
- Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
- Repeat with all of the remaining oranges.
- Set the oranges slices aside until needed.
- Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
- Add any captured orange juice along with the lemon juice to the marmalade.
- Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
- Let cool.
- To serve, preheat the oven to 400°F
- Cut the cake into generous slices and place on a baking sheet.
- Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
- Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
- Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
- Serve immediately.
Nutrition Facts : Calories 452.3, Fat 28.3, SaturatedFat 8.2, Cholesterol 89.5, Sodium 77.7, Carbohydrate 45.8, Fiber 7.2, Sugar 28.8, Protein 11.5
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
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