I had always judged those poor souls with cracked phone screens harshly, but the other week I became one of those people. I was jogging—holding my phone in my hand—when tragedy struck: I dropped my phone on a bit of uneven pavement. My husband went into tech-EMT-mode by stabilizing the situation and rushing my poor baby off to the surgeons at Samsung. I’ve been using an old phone while I await its return- please bear with me on the poor photo quality in the meantime! Just squint your eyes, tilt your head to the right and things will be OK!
Sometimes I like to suppress my knowledge of the unsustainable way that pistachios are produced and enjoy a few of these green nuts (technically seeds). This pistachio loaf from Molly Yeh’s* new book Molly on the Range is the stuff of dreams… and almost worth the desertification of California!
I’ve fallen so deeply in love with this cake that I now have ambitions to always have some on hand for the rest of my life. This cake even gained the approval of our weight-lifting friend who almost always turns down dessert.
We buy roasted and salted pistachios from Costco, so I shelled every single one (only half of the shells are shown above), and then rinsed them under water to remove excess salt (the recipe calls for unsalted pistachios).
A perfectly moist cross between cake and quick-bread, the flavor of this nutty loaf-cake is complemented by a tangy lemon-glaze which also provides some attractive drip-action.
Here is a version of the recipe in my style of shorthand with a few ingredient adaptations.
Recipe: Pistachio Cake
Adapted from the new book Molly on the Range by Molly Yeh
1.5 cups unsalted roasted pistachios
1 tsp salt
1/2 cup flour
1/2 cup coarse-ground almond flour
2 sticks (8 ounces) unsalted butter, at room temperature
1.5 cups sugar
4 large eggs
zest of 1 lemon
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup powdered sugar
Preheat oven to 350 °F. Line a loaf pan with parchment paper (mine was about 9×6″).
Food processor –> Grind pistachios to a fine crumb. Move 1.5 cups to a large bowl (the remainder will be topping).
Mix salt, flour, ground almonds, and ground 1.5 cups ground pistachios together.
Stand mixer + paddle attachment –> cream butter and sugar.
- Add eggs (one at a time), lemon zest, and extract.
- Add dry ingredients slowly.
- Pour mixture into prepared loaf pan.
Bake 45 minutes. Toothpick should come out clean.
- Cool in pan 10 minutes, then complete cooling on a rack.
Mix lemon juice and powdered sugar, then glaze cake. Top with remaining pistachio bits.