Pistachio Loaf Cake

Toasting the pistachios: Place the shelled raw 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. FYI: Toasting any nut brings out their inherent characteristics and adds an underlying richness to the cake.

I have to say I was thrilled when I tried her recipe. It turned out great and took little time to prepare. Make sure your pistachios and spices are fresh for best flavor.

Samantha’s original recipe called for a citrus glaze, but I omitted that since the cake was sweet enough. You’ll notice I like to use Baker’s Sugar because the sugar grains are finer and 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 to add a crispy topping to the cake. A dusting of powdered sugar is all that is needed to decorate this nutty, sweet quick bread.

You can make this bread up a day ahead, wrap in foil and it will stay fresh. During the holidays I’ll serve this for friends or relatives stopping by, along with some sliced oranges, apples and pears and a steaming pot of tea. This pistachio cake is the perfect late afternoon pick-me-up as the weather turns cool. And don’t be surprised if there is not much left, since it also makes a sweet morning treat.

Pistachio Loaf Cake

Makes 1 loaf cake, about 8 servings

Ingredients:

• Baker’s spray
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1 teaspoon ground ginger
• 1 1/4 cup raw, shelled pistachios, toasted
• 1 cup Baker’s Sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small dice
• 3 large eggs
• 1/3 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar for top of cake, optional
• Powdered sugar for decorating

Directions:

1. Preheat the oven to 325 F. Spray an 8.5-inch-by-4.5-inch nonstick loaf pan with baker’s spray. Reserve.
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 the 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 on the optional turbinado sugar evenly on the top and bake until cake is cooked through, and a skewer inserted into the center of the cake comes out clean, about 1 hour to 1 hour and 5 minutes. The cake should be brown on top. Cool in pan for 15 minutes.
6. Turn the cake onto a wire rack and then turn back so the top of the cake is on up. When cool, remove to a rectangular platter and sprinkle with powdered sugar.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple: Easy Recipes for Creative Cooks” and “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

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