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Almond Pistachio Loaf Cake

Almond Pistachio Loaf Cake

Extremely moist lemon scented Almond Pistachio Loaf Cake, lavishly drizzled with a lemon pistachio syrup and crowned with fresh figs.
Course Dessert
Cuisine Italian
Keyword almond cake, pistachio loaf cake
Servings 10 -12 slices
Author Marisa


  • 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
  • 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.