Almond Pistachio Cake
Craving a nutty cake? Look no further than the almond pistachio cake! It's filled with almonds and pistachios, easy to make, and perfect for any occasion. Whether you like Persian-style cake with cardamom and orange juice or one with brown butter and almond extract, there's a recipe for everyone. You can even make an authentic pistachio cake from scratch. Why not give the almond pistachio cake a try today?
Ingredients
- 3/4 cup butter (softened 170 grams)
- 1 cup granulated sugar (200 grams)
- 4 large eggs
- 3/4 cup finely ground almonds (115 grams)
- 2/3 cup finely ground pistachios (83 grams)
- 3/4 cup gluten-free flour (80.5 grams)
- 1½ teaspoon baking powder
- 2 tablespoons lemon zest
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit.
- Prepare a 9x5x3 loaf pan by greasing it and lining the bottom with parchment paper for effortless removal.
- In a medium-sized bowl, combine butter and sugar, mixing until smooth.
- Incorporate the eggs slowly, one at a time, ensuring full integration.
- Combine ground almonds, pistachios, gluten-free flour, baking powder, and lemon zest with the egg mixture for a flavorful blend.
- After preparing the pan, transfer the batter and bake it at 350°F for approximately 45 minutes, or until a skewer inserted into the center emerges clean.
- After transferring the cake to a cooling rack, let it cool in the pan for 30 minutes before releasing.
- Afterward, delicately remove the cake from the pan, discard the parchment paper, and allow it to cool completely on a wire rack. Finally, top it with lemon glaze and crushed pistachios.