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A fragrant loaf cake with ground almonds, pistachios and lemon zest

Almond & Pistachio Cake

A fragrant loaf cake with ground almonds and pistachios
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 8 slices
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Ingredients
  

  • 1/2 cup butter, at room temp (115 gms)
  • 1/2 cup + 2 tbsps caster sugar (120 gms)
  • Zest of 1 lemon, about 1/2 tsp
  • 1 tsp vanilla extract
  • 2 eggs, at room temp (see notes)
  • 1/2 cup all-purpose flour (60 gms)
  • 1/2 tsp baking powder
  • 1/4 tsp salt if using unsalted butter
  • 3/4 cup finely ground pistachios (from 3/4 cup or 75 gms shelled pistachios)
  • 3/4 cup finely ground almonds (from 1/2 cup or 70 gms whole almonds)
  • 3 tbsps milk
  • 1/3 cup Sliced almonds for topping, optional

Instructions

  • Preheat the oven to 175 C. Line a 9x5 loaf tin (see notes) with non-stick baking paper, leaving a little overhang for easy removal. Set aside.
  • In a mixing bowl, beat the butter, sugar and lemon zest until pale and creamy, using a hand mixer on medium speed.
  • Add the eggs and vanilla and beat again to combine. Sift in the flour, baking powder and salt (if using) and gently stir into the batter.
  • Add the ground pistachios and almonds and use a spatula to stir them into the batter until combined, but do not over-mix. Finally, stir in the milk to make a thick but spreadable batter (see photos below).
  • Spoon into the prepared tin, smoothen the top, sprinkle on the sliced almonds and bake for 40 to 45 minutes or until a toothpick poked in the centre comes out with only a few moist crumbs.
  • Allow the cake to cool in the tin for 20 minutes, then lift the cake out using the paper overhang and set it on a wire rack. Gently peel away the paper from the sides and allow it to cool completely before slicing into 8 thick pieces or 16 smaller ones. In humid weather, this cake is best stored in the fridge (a week to 10 days), otherwise it will keep at room temperature in an airtight tin for 3 to 4 days. Enjoy!

Notes

*I prefer to use raw and unsalted almonds and pistachios here. When grinding the nuts, take care not to process them too much or they'll turn into nut butter. It's ok if you have some larger bits scattered throughout.
*I haven't tried making this cake without eggs. The eggs help give it moisture and structure, and prevent it from becoming too dense with the almonds and pistachios. One reader said flax eggs worked for her if you want to try that.
*This is not a very tall cake, it makes a small-batch cake which I like. For a taller cake, bake it in an 8x4 pan (baking time might go up by about 5 mins) or double the entire recipe for a 9x5 time (I'm unsure of the exact baking time for a larger batter but I'd estimate it would take 15 to 20 mins more)
* Adapted a little from Molly on the Range
*Shop this recipe: Baking Paper, Caster Sugar, Sliced Almonds