Pound Cakes are a dense, but moist cake that are traditionally made with a pound of flour, sugar and butter, hence the name. When sliced, pound cake is one of the most versatile desserts you can make because they can be sliced and served with berries & cream, layered in a trifle, grilled and served with fresh fruit, or eaten plain just the way it was baked.
Pistachios are one of those nuts that sets itself apart from others, in my opinion. It’s fruity with a nice mild aroma – some claim it is similar to almonds with just a stronger scent, but I think it truly has it’s own unique smell and taste. Pistachios can be ground up finely into a paste with a few additional ingredients to create a magnificent base for pound cake. Pistachio Paste, which can be used in so many recipes; like cookies, layered cakes, muffins and candies is fun to have around during the holidays when serious baking occurs. This paste can be stored in the refrigerator for a few months at a time, so you can utilize this batch in future recipes.
In this pound cake, I use the Pistachio Paste along with some traditional ingredients to bake up a cake that permeates the kitchen with wonderful aroma. This gentle perfume of pistachio makes it one of the best treats you will ever enjoy and guess what? This recipe makes two loaf-pan cakes, so you can freeze one for later to enjoy again.
2 cups raw pistachio, shelled
2 1/2 cups confectioners sugar
1/2 teaspoon salt
1/4 teaspoon almond extract or Fiori di Sicily
1/3 cup Pistachio oil, or non-flavored vegetable oil
1/4 cup water
24 tablespoons butter, room temperature + more for pans
2 cups granulated sugar
2/3 cup Pistachio Paste
8 large eggs
3 1/3 cups all purpose flour + more for pans
1/2 cup almond flour
2 tablespoons baking powder
1 teaspoon salt
1 cup buttermilk
(Makes 2 Loaf Cakes)
- Preheat oven to 335 degrees. Butter and flour two 9 x 5 inch loaf pans, set aside.
- In a food processor with metal blade, add pistachios and pulverize for 5 minutes, until fine and slightly oily. Add confectioners sugar and pulse for 30 seconds. Add salt, almond extract, oil and water and mix for 4 minutes, or until paste begins to come together. Remove and store in an airtight container.
- In a stand mixer, cream together butter and sugar, for 4 minutes. Scrape down sides of bowl and add pistachio paste. Mix again for 1 minute. Add eggs one at a time into butter mixture and mix until light and airy, about 3 minutes.
- Add flour, almond flour, baking powder and salt, mix on low for 30 seconds. Add buttermilk and mix again for 1 minute. Remove bowl and mix by hand until combined. Dollop batter into prepared pans evenly and smooth out on top.
- Bake for 50-55 minutes or until golden brown, and toothpick comes clean. Remove and let cool in pans for 1 hour. Loosen edges with knife and invert onto a rack to cool completely. Slice and serve or wrap in plastic for another day. Enjoy!