If you love nut based cakes then you’ll simply adore this Almond Pistachio Loaf Cake with its citrusy lemon scent.
This loaf cake is utterly delicious! After quickly devouring one slice I found myself dabbing on the lingering crumbs clinging to the bottom of the plate. It is that amazing!
There’s a very small amount of white flour used to bake this cake and it mostly consists of finely ground almond and pistachio nuts.
You will however need to grind the nuts as finely as possible without having them turn into a nut butter. I did so with my food processor and if your processor is the mini kind, you can simply grind the nuts in small batches.
As this Almond Pistachio Loaf Cake cools and while still warm, it is lavishly drizzled with a lemon syrup. The cake soaks up all those sweet juices and renders it extremely moist with a damp like texture.
Its in fact so moist and delicate you’ll have to take care when releasing the cake from the pan. I strongly suggest greasing the pan first and then lining the pan with parchment paper while making sure the parchment paper extends a couple of inches above the rim of the pan. This will allow you to remove the cake from the pan effortlessly. Trust me on this, I learnt the hard way!
I hadn’t lined my pan and as I turned it upside down to release the cake only half of it came off the pan while the other half stayed stuck inside! I stared at it in dismay wondering what to do and thinking that I may just have to bake it all over again to get some decent photos. But no worries, the cake was so moist I was actually able to piece it back together with no one being the wiser. But now you all know…lol!
As you can see from the photo above, you can’t tell at all!
Although pretty all on its own with the vibrantly green colors of pistachios, I served the loaf with sliced Greek black figs I picked up at the market and decorated it with some pretty edible orchids for a show stopping dessert. Just for you!
However you can just as easily crown the cake with candied lemon slices if figs are not your thing. Or simply enjoy as is!
This recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. A must have in your repertoire of cookbooks!
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If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!
Almond Pistachio Loaf Cake
Extremely moist lemon scented Almond Pistachio Loaf Cake, lavishly drizzled with a lemon pistachio syrup and crowned with fresh figs.
- FOR THE LOAF CAKE
- 16 tablespoons butter softened
- 1 cup granulated sugar
- 4 large eggs beaten
- 3/4 cup finely ground almonds
- 2/3 cup finely ground pistachios
- 5 tablespoons all purpose flour
- 1 teaspoon baking powder
- grated zest from 2 lemons
- FOR THE PISTACHIO TOPPING
- 5 tablespoons granulated sugar
- freshly squeezed juice from 2 lemons
- 1/2 cup pistachios chopped
Preheat the oven to 350 degrees F.
Grease a 9x5x3 loaf pan and line with parchment coming up the sides of the pan while surpassing the pan by a couple of inches (this will allow for easy removal of the cake).
Beat the butter and the sugar together in a medium sized bowl until smooth.
Slowly add the beaten eggs, a little at a time while continuing to beat until they're fully incorporated.
Stir the ground almonds and pistachios, the flour, baking powder and the lemon zest into the batter.
Transfer the batter mixture to the prepared pan and bake in the preheated oven for about 45 minutes or until a skewer inserted in the middle comes out clean.
Remove from the oven and place the loaf pan on a cooling rack.
Meanwhile, for the pistachio topping, place 5 tablespoons of granulated sugar and freshly squeezed juice from the 2 lemons into a small microwave safe bowl.
Heat in the microwave on high heat for 1 minute then stir until sugar is completely dissolved.
Alternately you can heat the sugar and lemon juice on your stove top.
When the sugar has completely dissolved, stir in the chopped pistachios and pour the mixture over the cake while making sure to evenly distribute the syrup.
Let the cake cool in the pan and then carefully remove from the pan.
Slice and serve as is or along side some seasonal fresh fruit.
Recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. I decorated the loaf cake with fresh figs since they are very much in season now as well as edible orchids. However you can simply serve the cake as is.