Pistachio and Almond Cake with Orange Salad

Pistachio and Almond Cake with Orange Salad
Photo by Ed Anderson

Ingredients

  • ½ cup plus 1 tablespoon "00" flour or all-purpose flour
  • Unsalted shelled pistachio nuts
  • 1 1/3 cups unsalted shelled pistachio nuts
  • ¼ cup orange marmalade
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter
  • + 8 more ingredients
    • ½ cup plain whole-milk yogurt
    • 15 tablespoons sugar
    • 3 lemons
    • 3 eggs
    • ¼ teaspoon kosher salt
    • 1 1/3 cups blanched whole almonds
    • 3 blood oranges
    • 2 Valencia, navel, or blood oranges

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...

View full recipe at Epicurious

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