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Pistachio Cardamom Loaf

Preparation time 30 minutes
Bake time 40-45 minutes
Makes one 20cm (8in) loaf cake
 

Ingredients

• 125 grams (1 cup) flour, regular or gluten free [note: I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour – add  a ½ teaspoon xanthan gum if the your gluten-free flour blend doesn't already include it]
• 125 grams (1¼ cup) pistachio flour *  [or grind unsalted, unshelled pistachios in a food processor]
• 1½ teaspoons ground cardamom
• 2 teaspoons baking powder
• ½ teaspoon salt
• 200 grams (1 cup) sugar
• 140 grams (1¼ sticks or 5 ounces) butter, at room temperature
• Zest of 1 lemon
• 3 eggs, at room temperature
• 125 grams (½ cup) sour cream
• ½ teaspoon vanilla extract

* If you live in Paris or Lyon, you can buy pistachio flour at G. Detou.  If pistachios are too expensive in your region of the world, you can use walnut or almond flour/meal instead of the pistachios. 
 

Method 

1. Preheat the oven to 175C (350F).  
    
2. Grease a loaf pan (size: 20cm or 8in) with butter, line the pan with parchment paper and grease the parchment.  Place the pan on a baking sheet and set aside.
    
3. Measure all the ingredients. 
    
4. In a large bowl, mix together flour, pistachio meal, cardamom, baking powder, salt, and xanthan gum (only if using gluten free flour and only if the flour blend does not include xanthan gum already). Set aside.
    
5. Using a stand mixer or a hand mixer, cream the sugar, softened butter and lemon zest on medium high until light and fluffy, about 2 to 3 minutes.  Add the eggs, one at a time, and beat well after each addition until well incorporated.  Periodically, turn the machine off and scrape down the sides of the bowl with a rubber spatula.  
    
6. Add the sour cream and vanilla extract to the egg-butter mixture and mix on medium-low speed until well incorporated.  
    
7. Add the flour mixture to the egg-butter mixture.  Mix on low speed until well incorporated. 
    
8. Using a rubber spatula, give the batter one final mix to make sure no dry ingredients are left at the bottom of the bowl. 
    
9. Pour the mixture into the prepared pan.
    
10. Bake for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out almost clean and the top is golden brown.  
     
11. Let the loaf cool in the pan before removing (using the parchment as an aid), putting on a serving plate, and slicing.  I usually eat this cake plain as a mid-morning or late afternoon snack, but you can dust the loaf with confectioners' sugar or cover it with a glaze if you want a fancier dessert.  Serve with coffee or tea.
     
12. Store leftovers in an airtight container at room temperature for several days.