Almond Pistachio Loaf Cake

Indulge in a moist, gluten-free Almond Pistachio cake topped with a tangy lemon glaze and a sprinkling of finely chopped pistachios.

Course Dessert

Cuisine Italian

Keyword Almond Pistachio Cake

Prep Time 30

Cook Time 45

Servings slices

Calories 359kcal

Author Marisa

Preheat the oven to 350 degrees F.
Grease a 9x5x3 loaf pan and line the bottom with parchment paper for easy removal.
Beat the butter and the sugar together in a medium-sized bowl until smooth.
Slowly beat in the eggs one at a time until fully incorporated.
Stir in the ground almonds and pistachios, the gluten-free flour, baking powder and lemon zest into the egg mixture.
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.
Transfer the cake to a cooling rack and allow it to cool for 30 minutes in the pan before releasing it.
Then, gently release the cake from the pan, peel off the parchment paper and transfer the cake to a wire rack to cool completely before topping it with the lemon glaze and crushed pistachios.

In a small bowl, whisk together the powdered sugar and lemon juice.
Drizzle the cooled cake with the lemon glaze and top with the crushed pistachios.
Allow the glaze to set, then slice and serve alongside your favourite hot beverage.

The original recipe was published on October 9, 2017, and adapted from the Cafe Italia cookbook by Liz Franklin.

I've made adjustments to the recipe to make a gluten-free version since I have family members who are gluten intolerant.

With trial and error, it came down to this final version which got a thumbs up from all who tried it!