Pistachio And Almond Cake With Orange Salad

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 1/3 cups unsalted shelled pistachio nuts
• 1 1/3 cups blanched whole almonds
• 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoons sugar
• 3 lemons
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 3 blood oranges
• 2 navel oranges
• 1/4 cup orange marmalade
• 1 teaspoon fresh lemon juice
• 1/2 cup plain yogurt
• unsalted shelled pistachio nut

Recipe

• 1 to make the cake, preheat the oven to 300°f
• 2 butter a 4-by-8-inch loaf pan.
• 3 then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
• 4 in a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
• 5 combine the butter and sugar in the bowl of a stand mixer.
• 6 grate the zest from the lemons directly into the bowl.
• 7 fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
• 8 mix in the vanilla just until incorporated.
• 9 on low speed, gradually add the nuts and mix just until incorporated.
• 10 then add the eggs, one at a time, mixing after each addition just until incorporated.
• 11 stir in the flour and salt and mix just until incorporated.
• 12 spoon the batter into the prepared loaf pan.
• 13 bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
• 14 let cool in the pan on a wire rack for 10 minutes.
• 15 then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.
• 16 at this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
• 17 to make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips.
• 18 cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
• 19 repeat with all of the remaining oranges.
• 20 set the oranges slices aside until needed.
• 21 gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
• 22 add any captured orange juice along with the lemon juice to the marmalade.
• 23 remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
• 24 let cool.
• 25 to serve, preheat the oven to 400°f
• 26 cut the cake into generous slices and place on a baking sheet.
• 27 bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
• 28 place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
• 29 place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
• 30 serve immediately.