Extremely moist lemon scented Almond Pistachio Loaf Cake, lavishly drizzled with a lemon pistachio syrup and crowned with fresh figs.
Servings 10-12 slices
FOR THE LOAF CAKE
3/4cupfinely ground almonds
2/3cupfinely ground pistachios
5tablespoonsall purpose flour
grated zest from 2 lemons
FOR THE PISTACHIO TOPPING
freshly squeezed juice from 2 lemons
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.