PISTACHIO POUNDCAKE WITH STRAWBERRIES
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
Provided by Emily Weinstein
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
- Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
- With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
- Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
- Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
- Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
- To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram
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Chris wallas
c_w@gmail.comI love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Tyrone Jones
jones-t@gmail.comThis pistachio pound cake is a must-try! The cake is moist and flavorful, and the glaze is the perfect finishing touch.
Kizzy Donail
kizzy_d6@aol.comWill definitely be making this cake again. It's a keeper!
Osaah Florence
f.o2@yahoo.comThis cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Areeb Israr
i@yahoo.comOverall, a good recipe. The cake was tasty and the glaze was easy to make.
Jennifer Arthur
a-j31@hotmail.comThe cake was a bit dry, but the glaze helped to moisten it up.
Hamza Ashraaf
a_h48@gmail.comFollowed the recipe but the cake didn't rise properly. Not sure what went wrong.
frank scott
f19@hotmail.co.ukThe cake was moist and flavorful, but the glaze was a bit too sweet for my taste.
Abdulla Hazari
h-a@hotmail.frThis cake was a hit at my party! Everyone raved about the flavor and texture.
Mala Ankai
a_m@hotmail.comLove the pistachio flavor in this cake. The glaze adds a nice touch of sweetness.
Brian Kevin
k_brian@yahoo.comAmazing! A great balance of pistachio and strawberry flavors. The cake was gone in no time.
Mian Sulman
s.m@yahoo.comTurned out great! I used fresh strawberries and they were a perfect match for the cake.
Joshua Jenkins
j22@aol.comThis is the best pistachio pound cake I've ever had! The cake is so moist and flavorful, and the glaze is to die for. Will definitely become a go-to recipe for special occasions.
Danielle Russell
danielle@yahoo.comFollowed the recipe to a T and it came out perfectly! Cake was moist, dense, and flavorful. The glaze was the perfect finishing touch.
Space “Outlaw” Outlaw
os85@yahoo.comThis pistachio pound cake with strawberries is an absolute delight! The cake is moist and fluffy, with a delicate pistachio flavor. The strawberries add a burst of sweetness and tartness that perfectly complements the cake. I will definitely be makin