A friend gave me Yossy Arefi's book Sweeter Off the Vine a couple weeks ago and it's my newest cookbook obsession. The photos are beautiful, it's organized by season and by fruit (much like the Four & Twenty Blackbirds Pie Book), and I kind of want it on my nightstand as much as in the kitchen. I made a long list of recipes to try but first up was this pistachio pound cake with berries on top. It's perfectly moist, lightly nutty, and a great spring/summer dessert.
Pistachio Pound Cake with Strawberries and Cream
Makes 1 pound cake
Recipe from Sweeter Off the Vine
- 1 cup shelled pistachios
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, cubed
- 1 1/4 cup sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1 quart strawberries, hulled and quartered
- 1/4 cup sugar
- 1 tablespoon mint leaves, finely chopped
- Whipped cream (the straight-up whipped heavy cream kind)
Grease a 9x5x3-inch loaf pan. Preheat oven to 325F.
In a food processor, grind pistachios to a fine crumb. Be careful not to grind too much and make pistachio butter! Add flour, baking powder, and salt. Pulse to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla, and almond extract. With the mixer on low, alternate adding the flour mixture and the milk, in 3 additions and mix until smooth.
Pour batter into prepared loaf pan, smooth top and bake until golden brown and a skewer inserted into the center comes out clean, about 50-55 minutes.
Meanwhile, in a mixing bowl, combine strawberries, sugar and mint. Stir together and let sit at room temperature for at least 30 minutes.
Allow pound cake to cool in loaf pan for 5 minutes before unmolding onto a cooling rack. Allow to cool completely. Cut thick slices and serve topped with strawberry mixture and a dollop of whipped cream.