A slice of pistachio loaf cake hits the spot any time of day
Recently my daughter’s friend, Samantha, dropped by with a big slice of this cake. She loves to bake and knows I love pistachios.
Loaf cakes, tea breads or snack cakes are all names for easy-to-bake cakes that use baking powder instead of yeast. This tasty cake is made quickly in the food processor with toasted pistachios as the star ingredient. Toasting nuts adds richness to the cake.
To toast your nuts, place raw, shelled pistachios in a large nonstick skillet over medium heat and toast them for about 4 minutes, shaking the pan to evenly toast them. You can also place them on a sheet pan in a 350-degree oven for about 6 to 8 minutes or until they are fragrant and lightly browned.
I was thrilled when I attempted this recipe. It turned out great and took little time to prepare. Samantha’s original recipe called for a citrus glaze, which I omitted because I found the cake sweet enough. I like to use baker’s sugar because the sugar grains are finer and
PISTACHIO LOAF CAKE
can blend and melt into the batter more evenly. I also use large grain turbinado sugar to sprinkle on top of the cake just before baking for a crispy topping.
You can make this bread up to a day ahead; wrap it in foil and it will stay fresh. I plan to serve the cake
Makes: 1 loaf cake, about 8 servings Baker’s spray
1 cup plus 2 tablespoons all-purpose flour 2 teaspoons baking powder
teaspoon allspice
1 teaspoon ground ginger
1 cup raw, shelled pistachios, toasted 1 cup baker’s sugar teaspoon salt cup cold unsalted butter, cut into small dice
3 large eggs
cup buttermilk
1 teaspoons vanilla extract 2 tablespoons turbinado sugar for top of cake, optional
Powdered sugar for decorating
1. Heat the oven to 325 degrees. Spray an 8.5-by-4.5-inch nonstick loaf pan with baker’s spray. Reserve.
during the holidays for friends or relatives stopping by, along with some sliced oranges, apples and pears and a steaming pot of tea. Pistachio loaf cake is the perfect late afternoon pick-me-up as the weather cools. It also makes for a cozy morning treat.
2. In a separate bowl or on a sheet of parchment paper measure out the flour, baking powder, allspice and ginger. Reserve.
3. Combine the pistachios, sugar and salt in a food processor and process until mixture becomes powdery.
4. Add the butter and continue processing, scraping down occasionally, until mixture is smooth. Add the eggs, buttermilk and vanilla extract and process until well-blended. Add the flour mixture and pulse on and off until everything comes together.
5. Transfer the batter into the prepared loaf pan; sprinkle optional turbinado sugar evenly on top and bake until cake is cooked through, and a skewer inserted into the center of the cake comes out clean, about 1 hour. The cake should be brown on top. Cool in pan for 15 minutes.
6. Turn the cake onto a wire rack. When cool, place on a rectangular platter and sprinkle with powdered sugar.