Name: Pistachio and Almond Cake with Orange Salad
Ingredients: 1 1/3 cups unsalted shelled pistachio nuts; 1 1/3 cups blanched whole almonds; 1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature; 3/4 cup plus 3 tablespoons sugar; 3 lemons; 1/2 teaspoon pure vanilla extract; 3 eggs; 1/2 cup plus 1 tablespoon "00" flour or all-purpose flour; 1/4 teaspoon kosher salt; 3 blood oranges; 2 Valencia, navel, or blood oranges; 1/4 cup orange marmalade; 1 teaspoon freshly squeezed lemon juice; 1/2 cup plain whole-milk yogurt; Unsalted shelled pistachio nuts

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Pistachio and Almond Cake with Orange SaladEd Anderson

This homespun loaf cake evokes the nut tree-covered hills of Avellino and the lemon-scented Amalfi coast. The cake batter is primarily ground raw nuts, generously flavored with lemon zest. The latter gives the finished cake a pronounced citrus flavor that pairs well with the orange salad.

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