Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup shelled pistachios, chopped
- ½ cup slivered almonds
- Optional: powdered sugar for dusting
Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Cooling rack
Step-by-Step Instructions
Baking this Pistachio Almond Loaf Cake always starts with preheating my oven to 350°F (175°C). I then gather all my ingredients, ensuring my butter is softened to room temperature. In a medium-sized bowl, I whisk together the all-purpose flour, almond flour, baking powder, and salt. The smell of the almond flour always brings back such delightful memories! While I’m mixing the dry ingredients, I can already imagine how scrumptious the cake will be. Once combined, I set the bowl aside to focus on the wet ingredients. (See the next page below to continue steps…)