Pistachio Loaf Cake
From annieamie 16 years ago
- 30 minutes to make
- Serves 12
This is a wonderful recipe for a sweet pistachio nutbread or loaf. The combination of ingredients is perfect leaving the baked loaf with a rich and almost floral scent which will bring any picky eaters to the table for a taste. Read more These loaves are a bit pricey for bake sales but they make lovely Hostess gifts and are suitable for any tea time break or holiday dessert table! See less
Ingredients
- 1 cup of butter (2 sticks) butter (if you use unsalted, add 1/4 tsp. salt) at room temperature shopping list
- 1 TB and 1 tsp. fresh lemon zest shopping list
- 2 tsp pure vanilla extract shopping list
- 1 cup of blanched almonds (or almond flour) shopping list
- 1 cup raw pistachios shopping list
- 1 1/4 cups sugar shopping list
- 4 whole eggs, shopping list
- 1 cup of all purpose flour shopping list
- ******* shopping list
- Topping For ONE nut Loaf! shopping list
- 2 tsp fresh lemon zest shopping list
- the juice of one lemon shopping list
- 1/2 cup pistachios, chopped coarsley shopping list
- 1/4 cup superfine sugar shopping list
- **For TWO loaves, double the sugar to 1/2 cup and use 1/2 cup lemon juice or less. When you're reducing the glaze mixture, taste it while its cooking. If its not sweet enough, add more sugar OR if you like it more tart in flavor, add more lemon juice. shopping list
How to make it
- Heat the oven to 300 degrees.
- Grease a 2, six inch loaf pans with 4 tsp of the butter OR cover loaf pans with "Release" aluminum foil.
- Mix the almonds and pistachios and grind them using a blender, coffee grinder or food processor. Be careful as you do not want a paste!
- **
- Beat the butter and the sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Add the lemon peel and vanilla.
- Fold in the nuts and sift in the flour, 1/4 cup at a time.
- Spoon the batter into the pans.
- Bake for 30-40 minutes. If you use smaller pans, check for doness after 25 minutes using a toothpick or wooden skewer.
- Leave the baked loaves in the pans to cool completely.
- **
- For the topping:
- Mix the lemon juice with the sugar in a small-sized pot.
- Bring to a boil until reduced to a syrup, then add the peel.
- Stir in the pistachios and pour over the loaves.
- Let the mixture seep into the loaves and allow to cool completely.
- Slice and serve!
- This is also an delicious using orange zest and juice!
People Who Like This Dish 10
- princessthunder Greer, SC
- krumkake Chicago Suburbs, IL
- reviews Anycity, Anystate
- rasputendebarry West Los Angeles, CA
- jett2whit Union City, GA
- afunnygirl Essex County, CA
- ttaaccoo Buffalo, NY
- cinnamon Beverly Hills, CA
- baker1313 Guilford, CT
- sp1nster Alexandria, VA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 7 people-
oh nuts! Got my 5!! jett
jett2whit
in Union City loved it
-
Annieeeeeeee! I made this recipe and its one of the best tasting nut breads that I've ever had. Yanno, I added the chopped pistachios on the top just like you told me to do and they were awesome! I'm really getting into the recipes that are from othe...more
rasputendebarry
in West Los Angeles loved it
-
Delicious....... I love Pistachios and is not easy to find them here..... Yummy......... Thanks
berry
in Myrtle Beach loved it
The Groups
-
Cookin Moms
354 members -
I Like Food
84 members -
Piece Of Cake
376 members -
Muffins, Quick Breads, Scones and Biscuits
282 members -
Everyday Chefs
75 members -
Just Love To Cook
48 members -
Jewish Food Lovers
100 members -
Fall Dishes
39 members -
Seasonally Fall
81 members -
Munchies
20 members
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "