Pistachio And Almond Cake With Orange Salad Recipes

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Steps:

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

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.