Pistachio Wildflower Loaf Cake

This Pistachio Loaf Cake, baked in the stunning Nordic Ware Wildflower Loaf Pan , combines the rich, nutty flavor of pistachios with the sweet, tangy taste of a lemon glaze for a truly delicious treat. The Wildflower Loaf Pan’s intricate floral design creates a beautifully shaped loaf with a moist, tender crumb. This cake offers a perfect balance of flavours and a glossy finish that will impress any guest.

Ideal for spring gatherings, brunches, or special occasions, this pistachio cake is both elegant and flavourful, making it a standout dessert.

INGREDIENTS

Pistachio Cake:
1/2 cup raw pistachios unsalted, shells removed
1 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened
1 1/2 cup sugar
4 eggs
1 tsp vanilla extract
2/3 cup plain yogurt
Glaze:
1 cup icing sugar
2-3 tbsp fresh lemon juice

METHOD

Prepare Pistachios:

Preheat your oven to 350°F (175°C).

Spread the pistachios out on a baking sheet and toast them for about 5-7 minutes until they are slightly golden and fragrant. Let them cool. Once cooled, pulse the pistachios in a food processor or blender until you have a coarse meal. Set aside.

Cake:

Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with PME Cake release (or butter then dust with flour) and use a pastry brush to evenly coat the all the details of the pan.

Combine flour, baking soda, salt and ½ cup ground pistachios in a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs one at a time mixing each until thoroughly incorporated. Add vanilla and yoghurt. Mix until combined. Add flour mixture and mix until no dry streaks remain. Pour into prepared Wildflower Loaf Pan filling 3/4 full and tap gently on counter to release air bubbles. Bake for 55-60 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

Glaze:

In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze. Drizzle over your loaf cake, that has cooled completely, after baking.