This homespun loaf cake evokes the nut tree-covered hills of Avellino and the lemon-scented Amalfi coast. The cake batter is primarily ground raw nuts, generously flavored with lemon zest. The latter gives the finished cake a pronounced citrus flavor that pairs well with the orange salad.

　　

Ingredients

PISTACHIO AND ALMOND CAKE

1 1/3 cups unsalted shelled pistachio nuts

　　1 1/3 cups blanched whole almonds

　　1/2 cup plus 2 tablespoons (5 ounces) 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

　　

ORANGE SALAD

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

　　

Step 1

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.

　　

Step 2

In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

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.

　　Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press. Photo credit: Ed Anderson © 2008