Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 325 degrees F (160 degrees C). Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray, and dusting them with all-purpose flour. Set aside.
Step 2
In a medium bowl, combine the
All-Purpose Flour (185 g)
,
Cake Flour (205 g)
,
Baking Powder (4 g)
, and
Salt (6 g)
. Set aside.
Step 3
Finely grind 1 cup of the
Pistachios (210 g)
in a food processor, and finely chop the other 3/4 cup of pistachios.
Step 4
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the
Unsalted Butter (280 g)
,
Philadelphia Original Soft Cheese (170 g)
, and ground pistachios. Allow the ingredients to cream together for about 5 minutes on medium-high. Reduce speed to low.
Step 5
Slowly stream in the
Granulated Sugar (600 g)
and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 6
Once the mixture is completely smooth, add the
Farmhouse Eggs® Large Brown Eggs (6)
, one at a time, mixing well after each addition. Add the
Vanilla Extract (10 mL)
and mix once more.
Step 7
Reduce speed to low, and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios.
Step 8
Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking.
Step 9
For the glaze, combine the
Powdered Confectioners Sugar (135 g)
,
Heavy Cream (180 mL)
, and juice from
Lemon (1)
in a bowl. Whisk until completely smooth.
Step 10
Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting and topping with additional chopped
Pistachios (60 g)
. Serve right away.
