Almond & Pistachio Cake #cake #desserts

Almond & Pistachio Cake #cake #desserts

I'm not the greatest fanatic of pistachios and will most likely never be. Be that as it may, ground almonds and I have been close for a loooong time and gratitude to them, I'm gradually figuring out how to acknowledge pistachios too. In any case, in this soggy cake, they work so well together, delivering a flavor that is sweet, nutty and not overwhelmingly either. I'm snared!

A smidgen of crisp squeezed orange is a very late touch I included however on the off chance that you don't have it, there's likewise lemon get-up-and-go in there for citrusy fun! I likewise incorporated a touch of preparing powder to give the cake some lift, and milk to help make a spreadable, lighter hitter. I hadn't anticipated that these progressions should fill in just as they did however ohmygod, this is gooood!

The cake is on the denser side as any almond cake would be, however too delicate, damp thus flavourful! The citrus is unobtrusive however tastes exquisite and in spite of the considerable number of nuts, it is anything but a too much overwhelming cake which means you can eat more, yahoo. It meets up rapidly yet sets aside a little effort to heat, around 50 minutes so plan as needs be.

Also try our recipe Strawberry Buttermilk Cake

Almond & Pistachio Cake #cake #desserts

A fragrant loaf cake with ground almonds, pistachios and orange juice!


  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¾ cup finely ground almonds
  • ¾ cup finely ground pistachios
  • ¼ tsp salt if using unsalted butter
  • 115 gms butter, at room temp(1/2 cup)
  • ½ cup caster sugar
  • 2 eggs, at room temp
  • Zest of 1 small lemon, (about 1 tsp)
  • 3 tbsps fresh orange juice, optional
  • 1 tsp vanilla extract (if not using orange juice)
  • 3 tbsps milk
  • Sliced almonds for topping, optional


  1. Preheat the oven to 175 C. Lightly grease a 9x5 loaf tin, then line it with baking paper (leaving a little overhang for easy removal) and grease the paper as well. Set aside.
  2. In a large bowl, sift the flour and baking powder. Add the almonds, pistachios and salt, if using. Mix well.
  3. In a mixing bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs and lemon zest and beat well till smooth.
  5. Finally add the orange juice/vanilla and milk. When the citrus and milk combine, the batter may curdle a bit, but it sorts itself out in the next step.
  6. Fold in the flour and nuts mixture until you have a smooth, thick, but spreadable batter.
  7. Spoon into the prepared tin, smoothen the top, sprinkle on some sliced almonds and bake for 45 to 50 minutes or until a toothpick poked in the centre comes out with only a few moist crumbs. Rotate the tray halfway through the baking time and loosely cover the top with foil if it's browning too quickly.
  8. Allow the cake to cool in the tin for 10 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. In warm temperatures, this cake is best stored in the fridge, otherwise it will keep at room temperature in an airtight tin for 3 to 4 days. Enjoy!

Read more our recipe : Honeydew Margaritas

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