The only thing more beautiful than Rose Bakery’s Breakfast, Lunch, Tea is the bakery itself.  I had a slice of this cake there last summer.  It’s almost flourless and tastes like a pistachio macaron. 
The book also makes a lovely present (thx mom!).  I gave a copy to le bf’s sis since we went (and will go back) there together.  She says the pancake recipe is good, too.Pistachio Cake(adapted from Rose Bakery)Makes a short, dense 8” loaf.
For the cake:a heaping 1/2 c. of pistachios, shelleda scant 1/4 c. of all-purpose flour1/2 c. almond flour 1/2 tsp. baking powder1/8 tsp. salt 1/2 c./1 stick unsalted butter, softened1/2 c. sugarthe zest of 1/2 a small lemon2 eggs at room temp. 1 tsp. vanilla
For the topping:1/4 c. toasted pistachios, choppedthe juice of 1/2 a small lemon2 TB sugar
Preheat oven to 350ºF, butter and line a loaf pan with parchment paper.  In the bowl of a food processor, pulse the pistachios and flour together until the nuts are finely ground.  Add the almond flour, baking powder, and salt and give it a couple more whirs.
Cream the butter and sugar together until light and fluffy.  Mix in the eggs one at a time until fully incorporated.  Stir in the vanilla.  Add the flour mixture in three parts.  Spread it evenly in the loaf pan.  Bake until a tester inserted in the center comes out clean, about 25-30 minutes.
If the cake has domed, press down lightly on the top for that smooth, perfectly  rectangular look like in the book.  Let cool in the pan for 10 minutes before lifting if out.  Bring the topping ingredients to a boil.  Spoon it down the center of the cake.

The only thing more beautiful than Rose Bakery’s Breakfast, Lunch, Tea is the bakery itself.  I had a slice of this cake there last summer.  It’s almost flourless and tastes like a pistachio macaron. 

The book also makes a lovely present (thx mom!).  I gave a copy to le bf’s sis since we went (and will go back) there together.  She says the pancake recipe is good, too.

Pistachio Cake
(adapted from Rose Bakery)
Makes a short, dense 8” loaf.

For the cake:
a heaping 1/2 c. of pistachios, shelled
a scant 1/4 c. of all-purpose flour
1/2 c. almond flour 
1/2 tsp. baking powder
1/8 tsp. salt 
1/2 c./1 stick unsalted butter, softened
1/2 c. sugar
the zest of 1/2 a small lemon
2 eggs at room temp. 
1 tsp. vanilla

For the topping:
1/4 c. toasted pistachios, chopped
the juice of 1/2 a small lemon
2 TB sugar

Preheat oven to 350ºF, butter and line a loaf pan with parchment paper.  In the bowl of a food processor, pulse the pistachios and flour together until the nuts are finely ground.  Add the almond flour, baking powder, and salt and give it a couple more whirs.

Cream the butter and sugar together until light and fluffy.  Mix in the eggs one at a time until fully incorporated.  Stir in the vanilla.  Add the flour mixture in three parts.  Spread it evenly in the loaf pan.  Bake until a tester inserted in the center comes out clean, about 25-30 minutes.

If the cake has domed, press down lightly on the top for that smooth, perfectly  rectangular look like in the book.  Let cool in the pan for 10 minutes before lifting if out.  Bring the topping ingredients to a boil.  Spoon it down the center of the cake.

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