Pistachio and almond cake with orange salad

Indulge in the delightful combination of crunchy pistachios, toasted almonds, and zesty orange in this refreshing and vibrant salad. Perfect for a light and flavorful meal!

Ingredients:

• 1 1/3 cups unsalted shelled pistachio nuts
• 1 1/3 cups blanched whole almonds
• 1/2 cup plus 2 tablespoons (140g) unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoons sugar
• 3 lemons
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup plus 1 tablespoon "00" flour or all-purpose flour
• 1/4 teaspoon kosher salt
• 3 blood oranges
• 2 Valencia, navel, or blood oranges
• 1/4 cup orange marmalade
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup plain whole-milk yogurt
• Unsalted shelled pistachio nuts

Instructions:

1. Start by preheating the oven to 300°F and greasing a 4-by-8-inch loaf pan with butter. Dust the pan with flour using a sifter or fine-mesh strainer, then shake off any excess flour.
2. In a food processor, grind the pistachios and almonds until they are finely powdered. Set this mixture aside for later use.
3. In the bowl of a stand mixer, combine the butter and sugar. Grate the lemon zest directly into the bowl. Attach the paddle attachment to the mixer and beat the mixture at medium speed for around 2 minutes until it becomes smooth and creamy. Add the vanilla and mix until combined. Gradually incorporate the ground nuts on low speed, then add the eggs one by one, mixing until just combined after each addition. Finally, mix in the flour and salt until just incorporated.
4. Pour the batter into the prepared loaf pan and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife along the inside edges of the pan, invert the cake onto a plate, then lift off the pan. The cake can be served warm or cooled, sliced, and reheated as desired.
5. To prepare the orange salad, peel the oranges by slicing off the top and bottom, then cutting down the sides to remove the rind and pith. Slice the oranges crosswise into 1/4-inch-thick rounds, collecting any juice that is released. Repeat this process for all the oranges and set the slices aside.
6. Warm the marmalade in a saucepan over low heat for about 3 minutes until it becomes syrupy. Combine the captured orange juice and lemon juice with the marmalade. After removing the pot from the heat, add 1 to 2 tablespoons of water to thin the marmalade to a vinaigrette-like consistency. Allow the mixture to cool.
7. For serving, preheat the oven to 400°F. Cut the cake into thick slices and place them on a baking sheet. Bake the slices, flipping them over halfway through, for about 5 minutes until they are warmed and lightly toasted on both sides.
8. Arrange 4 or 5 orange slices on each plate and generously drizzle with the marmalade syrup. Serve the warm cake slices alongside the oranges, topped with a spoonful of yogurt and a sprinkle of pistachios. Enjoy immediately.

Summary:

• Calories: 5678 kcal
• Fat: 395 g
• Protein: 113 g
• Carbs: 488 g
• Potassium: 5150 mg
• Magnesium: 852 mg