Pistachio and Almond Cake with Orange Salad

Pistachio and Almond Cake with Orange Salad
Photo by Ed Anderson

Ingredients

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

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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