Pistachio Cardamom Loaf Cake

By lorik

Ingredients

• 1 cup white sugar
• 2 tsp grated orange zest, plus 1/4 cup orange juice (about 1 orange)
• 1 1/3 cup shelled, unsalted pistachios, toasted and cooled
• 1 cup all purpose flour, plus more for pan
• 2 tsp baking powder
• 1 1/2 tsp ground cardamom
• 1 tsp Kosher salt
• 4 large eggs
• 1/2 cup plus 2 Tbsp plain whole milk Greek yogurt
• 1/4 cup olive oil, plus more for pan
• 2 tsp vanilla extract
• 3/4 cup powdered sugar

Details

Adapted from milkstreetmagazine.com

Preparation

Step 1

Preheat oven to 325 with a rack in the middle position. Lightly coat a 9 by 5 loaf pan with oil and flour. In a food processor, combine the white sugar and orange zest; process until the sugar is damp and fragrant, 5 to 10 seconds. Transfer to a large bowl.

Add the pistachios to the processor and pulse until coarse, 8 to 10 pulses. Set aside 2 Tbsp of the nuts for the topping. Add the flour, baking powder, cardamom and salt to the processor with the nuts. Process until the nuts are finely ground, about 45 seconds.

To the sugar mixture, whisk in the eggs, 1/2 cup of yogurt, the oil, orange juice and vanilla. Add the nut flour mixture and fold until mixed. Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from pan and let cool completely, about 2 hours.

In a bowl, whisk the remaining yogurt with the powdered sugar until thick and smooth. Spread over the cake. Sprinkle with the reserved nuts. Let sit 10 minutes before serving.