That's right, I didn't say Christmas. I do not find the acknowledgment of other world religions oppressive, I think we all deserve to eat cake, and I think it's particularly appropriate when it's cold outside and you're packing on a little extra layer of warmth. Get over it.
This cake is resplendent and actually not difficult to execute. I'll give you a simpler one next week.
Pistachio
and Almond Cake with Orange Salad
I adapted
this Italian-inspired gem from Food and Wine, swapping precious ingredients for ordinary ones and simplifying the process slightly.
For
the pistachio and almond cake:
1
1/3 cups unsalted shelled pistachio nuts
1
1/3 cups blanched whole almonds
1/2
cup plus 2 tablespoons (5 ounces) 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
For
the orange salad:
5 oranges, of mixed variety if you wish
1/4
cup orange marmalade
1
teaspoon freshly squeezed lemon juice
1/2
cup plain yogurt
Unsalted
shelled pistachio nuts, optional
To make
the cake, preheat
the oven to 300ºF. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a
fine-mesh strainer, dust it with flour, tapping out the excess.
In a food
processor, combine the pistachios and almonds and pulse until finely ground.
Set aside.
Combine
the butter and sugar in the bowl of a stand mixer. Grate the zest from the
lemons directly into the bowl. Fit the mixer with the paddle attachment and
beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in
the vanilla just until incorporated. On low speed, gradually add the nuts and
mix just until incorporated. Then add the eggs, one at a time, mixing after
each addition just until incorporated. Stir in the flour and salt and mix just
until incorporated.
Spoon the
batter into the prepared loaf pan. Bake until a skewer inserted in the middle
comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10
minutes. Then, run a pairing knife around the inside of the pan to loosen the
cake sides, invert the cake onto a plate, and lift off the pan. At this point,
the cake can be served warm or allowed to cool completely before being sliced
and reheated.
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. Cut the orange
crosswise into 1/4-inch thick slices, capturing any juice. Repeat with all of
the remaining oranges. Set the orange slices aside until needed.
Gently
heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
Add any captured orange juice along with lemon juice to the marmalade. Remove
the pot from the heat and add 1 to 2 tablespoons water to thin the marmalade to
the consistency of a vinaigrette. Let cool.
To
serve, allow cake to cool at least thirty minutes. Cut into slices and place on individual plates.
Place 4 or
5 orange slices on each plate and drizzle generously with the marmalade syrup.
Place the warm pieces of cake next to the orange slices and top with a dollop
of yogurt and a few pistachios. Or just put everything on the table and let people help themselves.
