Pistachio and Almond Cake With Orange Salad Recipe

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Pistachio and Almond Cake With Orange Salad
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Ingredients
15
Count
Nutrition
518
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. To make the cake, preheat the oven to 300°F
  2. Butter a 4-by-8-inch loaf pan.
  3. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
  4. In a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
  5. Combine the butter and sugar in the bowl of a stand mixer.
  6. Grate the zest from the lemons directly into the bowl.
  7. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
  8. Mix in the vanilla just until incorporated.
  9. On low speed, gradually add the nuts and mix just until incorporated.
  10. Then add the eggs, one at a time, mixing after each addition just until incorporated.
  11. Stir in the flour and salt and mix just until incorporated.
  12. Spoon the batter into the prepared loaf pan.
  13. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
  14. Let cool in the pan on a wire rack for 10 minutes.
  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. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
  17. To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips.
  18. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
  19. Repeat with all of the remaining oranges.
  20. Set the oranges slices aside until needed.
  21. Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
  22. Add any captured orange juice along with the lemon juice to the marmalade.
  23. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
  24. Let cool.
  25. To serve, preheat the oven to 400°F
  26. Cut the cake into generous slices and place on a baking sheet.
  27. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
  28. Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
  29. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
  30. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 518.28 Kcal (2170 kJ)
Calories from fat 320.92 Kcal
% Daily Value*
Total Fat 35.66g 55%
Cholesterol 93.87mg 31%
Sodium 109.49mg 5%
Potassium 550.24mg 12%
Total Carbs 42.93g 14%
Sugars 25.74g 103%
Dietary Fiber 6.42g 26%
Protein 13.39g 27%
Vitamin C 39.7mg 66%
Vitamin A 0.1mg 5%
Iron 2.2mg 12%
Calcium 140mg 14%
Amount Per 100 g
Calories 270.51 Kcal (1133 kJ)
Calories from fat 167.5 Kcal
% Daily Value*
Total Fat 18.61g 55%
Cholesterol 49mg 31%
Sodium 57.15mg 5%
Potassium 287.2mg 12%
Total Carbs 22.41g 14%
Sugars 13.43g 103%
Dietary Fiber 3.35g 26%
Protein 6.99g 27%
Vitamin C 20.7mg 66%
Vitamin A 0.1mg 5%
Iron 1.1mg 12%
Calcium 73.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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