Pistachio And Almond Cake With Orange Salad

1. 1

   Preheat the oven to 300 F. Butter a 4-by-8-inch loaf pan.

2. 2

   Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.

3. 3

   In a food processor, combine the pistachios and almonds and pulse until finely ground.

4. 4

   Set aside.

5. 5

   Combine the butter and sugar in the bowl of a stand mixer.

6. 6

   Grate the zest from the lemons directly into the bowl.

7. 7

   Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.

8. 8

   Mix in the vanilla just until incorporated.

9. 9

   On low speed, gradually add the nuts and mix just until incorporated.

10. 10

    Then add the eggs, one at a time, mixing after each addition just until incorporated.

11. 11

    Stir in the flour and salt and mix just until incorporated.

12. 12

    Spoon the batter into the prepared loaf pan.

13. 13

    Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.

14. 14

    Let cool in the pan on a wire rack for 10 minutes.

15. 15

    Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.

16. 16

    At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.

* Per serving · 4 servings · Values may vary.