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Pistachio-Cardamom Loaf Cake
1 hour 10 minutes 15 minutes active
We got the best results from grinding the nuts until they were nearly as fine as flour but still had some texture. If you can’t find unsalted pistachios, reduce the salt in the recipe by half. We preferred the clean taste of regular olive oil to butter, but vegetable oil also worked. If you prefer a stronger flavor, use extra-virgin olive oil. Cooling the cake was essential to maintaining the thick consistency of the glaze.
grams (1 cup) white sugar
teaspoons grated orange zest, plus ¼ cup orange juice (about 1 orange)
01Heat the oven to 325ºF with a rack in the middle position. Lightly coat a 9-by-5-inch loaf pan with oil and flour. In a food processor, combine the white sugar and orange zest; process until the sugar is damp and fragrant, 5 to 10 seconds. Transfer to a large bowl.
Made this tonight using a gluten free flour mix (one from a website but I think any all-purpose store bought gluten free mix would be fine). Full disclosure: I also omitted the orange zest and used milk instead of the juice. It turned out perfect and delicious! Very moist, nice texture. Since gluten free starches and flours don't mask sweetness as much as wheat flour, it is plenty sweet enough so I omitted the icing. Maybe it's not as pretty without that drizzle holding nuggets of pistachios, but once you taste a piece it doesn't matter at all! Some of my pistachios didn't quite grind as fine and I didn't notice until I was folding but actually those little pieces add a nice textural interest that I really liked. Will definitely add to my recipe box.
I made this cake last night and my wife and I thought it was absolutely wonderful. The cardamom, yogurt, and pistachio flavors with the sugar and orange makes the perfect blend of sweet and savory. It was also a fantastic breakfast with dark roast coffee.