Time and again we think of pistachios solely as a fancy snack one might find at a party or gathering of some sort. While yes this happens to be true, we somehow seem to forget that pistachios are delicious in savory dinners and sweet desserts.
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.
In a medium bowl, combine the All-Purpose Flour (1 1/2 cup), Cake Flour (1 1/2 cup), Baking Powder (1 teaspoon), and Salt (1 teaspoon). Set aside.
Finely grind 1 cup of the Pistachios (1 3/4 cup) in a food processor, and finely chop the other 3/4 cup of pistachios.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the Unsalted Butter (1 1/4 cup), Cream Cheese (3/4 cup), and ground pistachios. Allow the ingredients to cream together for about 5 minutes on medium-high. Reduce speed to low.
Slowly stream in the Granulated Sugar (3 cup) 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.
Once the mixture is completely smooth, add the Large Egg (6), one at a time, mixing well after each addition. Add the Vanilla Extract (2 teaspoon) and mix once more.
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.
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.
For the glaze, combine the Powdered Confectioners Sugar (1 1/4 cup), Heavy Cream (3/4 cup), and Lemon Juice (1 teaspoon) in a bowl. Whisk until completely smooth.
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 (1/2 cup). Serve right away.
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