LEMON-PISTACHIO LOAF RECIPE | BON APPÉTIT
This mega-moist olive oil cake from Ochre Bakery in Detroit (No. 4 on our 2019 Hot Ten list!) is bright and lemony, buttery and nutty. Don’t even think about lifting it out of the pan before it’s completely—and we mean completely—cool. Because it’s vegan, with no eggs for structure, its delicate crumb needs time to rest and firm up.
Provided by Ochre Bakery, Detroit, MI
Yield Makes one 9x5" loaf
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 325°. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
- Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
- Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ? cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine. Be very careful not to overmix: This batter contains a high ratio of liquid, which means it can get gummy if overworked. Transfer to prepared pan and use a spatula to distribute batter; batter should come halfway up the sides.
- Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes. It's okay if your cake has dipped a little in the center. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
- Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides (if your cake has dipped, you can always glaze the flat underside instead of the top). Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
- Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.
PISTACHIO-LEMON BARS RECIPE - NYT COOKING
These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Total Time 45 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http//schema.org, Calories 172, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 4 grams, SodiumContent 50 milligrams, SugarContent 15 grams, TransFatContent 0 grams
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