Preheat the oven to 350°F. Choose and
grease your pan(s).
In a medium bowl, beat together the
butter, cream cheese, and pistachio
paste until soft and fluffy. Add the salt,
sugar, flour, and baking powder. Mix to
combine; the batter will be stiff.
Add the flavorings, food coloring, if
using, and 1 egg. Beat well. Continue
to add the eggs, one at a time, beating well and scraping the bowl after
each addition. When done, the batter
will be very fluffy. Mix in the chocolate
chips and nuts.
Spoon the batter into the prepared
pan(s). Bake the cake in a preheated
350°F oven for 70 to 80 minutes for a 9 x
5-inch or Bundt pan, until a cake tester
inserted into the center comes out
clean. Remove the cake from the oven
and after 5 minutes, turn it out of the
pan to cool on a rack. The cake will be
dark brown on the edges and golden
(or green!) with a fine crumb inside.
pistachio-chocolate chip pound cake
This St. Patrick’s Day version of our favorite pound cake is a great keeper. Studded with
bittersweet chocolate and pistachio nuts, it’s a great combination for dessert or a midday
treat. See the sidebar for a full range of options about what size loaf (or loaves) to bake;
you can make some to give away or for a party, and have some to keep for yourself.—S.R.
For the glaze: Melt together the chocolate and cream over low heat; stir until
smooth and cool to lukewarm. Pour
over the top of the cake, and sprinkle
with chopped pistachios before the
chocolate hardens. Yield: 1 large cake
or 5 to 6 mini loaves, depending on pan
size; 20 slices.
3/4 cup (1 1/2 sticks, 6 ounces)
1 small package ( 3 ounces)
1/4 cup ( 2 3/4 ounces) pistachio paste
1/2 teaspoon salt
1 1/2 cups ( 10 1/2 ounces) sugar
1 3/4 cups ( 7 7/8 ounces) King Arthur
Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 drops green food coloring (optional)
5 large eggs
1 cup ( 6 ounces) bittersweet
1/2 cup ( 2 1/8 ounces) shelled
pistachio nuts, rough chopped
Hard ganache glaze
3/4 cup ( 4 ounces) chopped
3 ounces heavy cream
Nutrition information per serving (121g): 551
calories, 36g fat, 5g fiber, 20g saturated fat, 0g trans fat,
52g carbohydrates, 82mg cholesterol, 146mg sodium,
8g protein, 41g sugars, 0mg vitamin C, 3mg iron,
Weight Watchers Points®: around 14. Ouch.
what size, what size to make?
This is a big recipe, and you have several options as to how you can bake it. In a
Bundt® or 9 x 5-inch loaf pan, it takes a long time to bake through, and will need
to be tented loosely with foil for the last half hour of baking time. The recipe will
make a taller, more narrow loaf in a Danish tea loaf pan ( 12 x 4 x 4 inches), and
will bake in 60 to 70 minutes. If you have small loaf pans ( 3 x 5 1/2 inches), the
recipe will make four loaves, which will take about 45 minutes apiece to bake.
I haven’t done this, but you could even try the recipe as cupcakes; remember
they’ll be denser than a typical cupcake. Allow 30 to 35 minutes for baking time.
You can see that the batter without the food
coloring (on the left) is a paler khaki color.
A few drops of green will give your bread the
cheery color you see in our finished loaf.