Pistachio and Dark Chocolate Pound Recipe
Pound cake is a simple cake that never goes out of style. The addition of pistachios and chunks of dark chocolate just make a good thing better.
The ground pistachios give this cake a lovely green color and slightly sweet, nutty flavor. It's an ideal cake to bake at the beginning of the weekend to enjoy with tea or coffee or to serve as dessert. I baked it for a tea party. My friends enjoyed it and took some slices home 😋.
I love this easy recipe because it makes two full sized loaves. One to eat and one to freeze or give to a friend or neighbor.
Pistachio and Dark Chocolate Pound Cake Recipe
1 Hour 30 Minutes
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup pistachios, unsalted and shelled, ground to fine powder
1/2 cup dark chocolate, chopped (I used Lindt 70%)
1 1/4 cup unsalted butter, room temperature
3/4 cup full fat cream cheese
2 1/2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
Preheat oven to 325F/170C.
Generously grease and flour two loaf pans and set aside.
In a large bowl, sift flour, baking powder and salt. Add ground pistachios and chopped dark chocolate and set aside.
In a large bowl, cream butter and cream cheese until fluffy.
Add sugar a little at a time and continue beating until pale and fluffy.
Add one egg at a time and mix until incorporated, do not over mix.
Mix in vanilla extract and almond extract (optional).
Put mixer or hand mixer aside and reach for a large spatula.
Add flour mixture to butter and sugar mixture and gently fold.
Equally divide batter between two loaf pans.
Bake for an hour or until toothpick comes out clean.
Remove from oven and place on rack.
Run a knife around the edge of the pans.
After 10 minutes, remove cake from pans and cool.
Tips and Bits
Be patient while beating the butter and sugar until pale and fluffy.
I always crack my eggs in a bowl and then drop into my batter to avoid shells accidentally falling into the batter.
Be careful when grinding pistachios. Pulse and mix making sure to stop at powder stage so you don't end up with pasty butter.
This cake stays fresh in an airtight container for a few days.
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