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| Orange Zest and Pistachios |
During our recent trip to Dayton to visit friends, we were given some shelled pistachios as a gift, which we promptly opened and nibbled on. By the time we got home, there was less than a cup left in the bag, so I wanted to use them up before they were no longer fresh. Pistachios tend to do that. Go off easily. Great one day, then soggy the next. Plus they are expensive. Hate to waste them.
I had clipped this recipe from the Lodge Cast Iron newsletter a while back so thought I'd give a try... but use a traditional metal loaf pan instead. The flavor combination of orange and pistachio is excellent. Tom loved it but it was a little too buttery for me, so next time I make it, I am going to cut back on the butter and sugar.
(adapted from Lodge Cast Iron newsletter)
Serves 12
1 1/4 c. butter, unsalted, room temperature (soft)
1 1/4 c. granulated sugar
1 1/2 t. orange extract (like Penzey's) - use real, not imitation
zest of 1 orange
4 eggs, room temperature
2 1/4 c. all purpose flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1 cup chopped roasted pistachios (I only had 2/3 and that was enough)
Preheat the oven to 325 degrees.
Toast the pistachios and let them cool, then chop.
Butter a large loaf pan.
In a stand mixer, beat together the sugar and butter on high until pale, stopping to scrape down the sides periodically.
Stir in orange extract.
Then on high speed, add eggs, one at a time, beating well after each addition.
Stir in orange juice. It will look curdled but that's okay. Keep going until batter is well combined.
In a separate bowl, whisk together the flour, salt, baking powder, baking soda and chopped cooled pistachios.
Using a spatula, not the mixer, add the dry ingredients to the wet and combine until no dry patches are left in the batter.
Turn into the prepared, buttered pan, and smooth out evenly into the corners, and flatten the middle, so the pound cake will cook evenly, but don't deflate the air in the batter as you smooth it out.
Place in the middle of the oven and bake for 60-65 minutes until a toothpick or a tester comes out clean, i.e., without any batter. Otherwise, bake for an additional 5 minutes or so. Remove.
Let rest for 10 minutes. Then, slide a knife around the edges to loosen the cake from the pan. Turn out on to a cooling rack, and turn it upright, and let it cool completely before slicing. But at least 30 minutes if you are dying to try it.
If desired, you can glaze the pound cake, but I didn't. They recommended 2 T. melted butter, 1 cup powdered sugar, and 2 T. orange juice. And they garnished it with chopped toasted pistachios.
If you wrap it well, it will stay moist for quite a few days.
Slice and serve with coffee in the morning.
It is good cold or reheated in the the toaster oven. Either way it is delicious.
B