Pistachio and Almond Cake with Orange Salad
- 1 1/3 cups unsalted shelled pistachio nuts
- 1 1/3 cups blanched whole almonds
- 1/2 cup plus 2 tablespoons 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
- 3 Blood oranges
- 2, navel or blood oranges
- 1/4 cup orange marmalade
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup plain whole milk yogurt
- unsalted shelled pistachio nuts
- This recipe is vegetarian
- Produce
- Almonds, whole (1 1/3 cups)
- Blood oranges (3)
- Lemons (3)
- Navel or blood oranges (2)
- Pistachio nuts, unsalted (1 1/3 cups)
- Pistachio nuts, unsalted (1)
- Condiments
- Orange marmalade (1/4 cup)
- Cooking & Baking
- All-purpose flour (9/16 cup)
- Kosher salt (1/4 teaspoon)
- Sugar (15/16 cup)
- Vanilla extract, pure (1/2 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1 teaspoon)
- Dairy
- Butter, unsalted (5/8 cup)
- Whole milk yogurt, plain (1/2 cup)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on foodrepublic.com
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Published December 24, 2012 (1 month ago).
19 people saved this recipe.
