Pistachio Poundcake With Strawberries

Name: Pistachio Poundcake With Strawberries
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 12 tablespoons/175 grams (1 1/2 sticks) unsalted butter, softened, more for greasing pan; 1 1/2 cups/195 grams all-purpose flour, more for flouring pan; 1 cup/130 grams shelled pistachios; 1/2 teaspoon baking powder; 3/4 teaspoon salt; 1 1/4 cups/250 grams granulated sugar; 3 large eggs, at room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/2 cup/120 milliliters whole milk, at room temperature; 1/4 cup/50 grams granulated sugar (less if your berries are particularly sweet); 1/2 teaspoon organic lavender buds (or use 1 tablespoon finely chopped mint or basil leaves); 1/2 vanilla bean, split lengthwise and seeds scraped from the pod; 1 1/2 pounds/675 grams strawberries; Lightly sweetened whipped cream, for serving

Recipe from Yossy Arefi

Adapted by Emily Weinstein

Pistachio Poundcake With Strawberries — Melina Hammer for The New York Times

Total Time: 1½ hours
Rating: 5(322)
Notes: Read community notes

Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving. —Emily Weinstein

Featured in: ‘Sweeter Off the Vine’: A Cookbook Made for Instagram

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Ingredients

Yield:8 servings

For the Pistachio Poundcake

12tablespoons/175 grams (1½ sticks) unsalted butter, softened, more for greasing pan
1½cups/195 grams all-purpose flour, more for flouring pan
1cup/130 grams shelled pistachios
½teaspoon baking powder
¾teaspoon salt
1¼cups/250 grams granulated sugar
3large eggs, at room temperature
½teaspoon vanilla extract
¼teaspoon almond extract
½cup/120 milliliters whole milk, at room temperature

For the Strawberries

¼cup/50 grams granulated sugar (less if your berries are particularly sweet)
½teaspoon organic lavender buds (or use 1 tablespoon finely chopped mint or basil leaves)
½vanilla bean, split lengthwise and seeds scraped from the pod
1½pounds/675 grams strawberries
Lightly sweetened whipped cream, for serving

Ingredient Substitution Guide

Preparation

Step 1
Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
Step 2
Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
Step 4
With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
Step 5
Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
Step 6
Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
Step 7
Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
Step 8
To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.

Ratings

5 out of 5

322 user ratings

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Private Notes

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Cooking Notes

John Golden6 years ago

I'd like to know how the Times calculates the conversion of weights from cups to grams. In this recipe we're instructed to use 195 grams all-purpose flour for the equivalent of 1 1/2 cups all-purpose flour. By most conversion charts 1 1/2 cups should be anywhere from 180 to 187 grams flour to equal 1 1/2 cups. King Arthur Flour's conversion chart says that 1 cup all-purpose flour is equal to 120 grams. This diversion has been in many Times recipes. What gives?

Sue6 years ago

Salted or unsalted pistachios??

Kristin6 years ago

Personally, I think if it doesn't specify, always opt for unsalted--extra salt from nuts risks ruining a recipe. I am making this right now (it's in the oven). I tasted the batter (yeah, raw eggs, I know...) and it had a nice saltiness thanks to the 3/4 tsp salt. Salted nuts would have likely taken it over the edge. (I used TJ's unsalted "raw pistachio nutmeats halves & pieces" and Kerrygold unsalted butter.)

Vik Malhotra6 years ago

Great recipe, though my cake needed 75 minutes at 325 degrees to fully bake. I substituted the season's first cherries for strawberries. The cherries complemented the flavors very well. Overall, scrumptious!

George P6 years ago

How many ounces equal 1 cup of flour varies from cook to cook. American Test Kitchen has 5 oz or 142 grams flour for 1 cup and King Arthur Flour had less.

I find that ideally the author of the recipe provides their weight and you bake accordingly.

When in doubt (no weight provided) I tend to go with King Arthur's.

But in this case the weight is provided so go with it.

Sarah6 years ago

I can't speak to how the Times calculates conversions, but I baked this based on the metric measurements and it worked well. I would NOT reduce the amount of flour. In any event, I don't believe that when recipes give both metric and imperial measures that they are necessarily intended to be exactly equal. It is best to choose to use either metric or imperial for a particular recipe you are cooking and then use those directions throughout. Don't mix and match.

claudia6 years ago

I think the problem is US standard cup as opposed to UK imperial cup? The gram/oz conversion is faulty. 1 US cup of flour is 140 g so 1 1/2 cups = 210 g. I know the correct conversions by heart & immediately spotted problems here. 1 cup sugar = 240 g so 1 1/4 = 300 g.

Chris6 years ago

I made this tonight and it was delicious and easy; my 2 favorite things about any recipe. I used unsalted pistachios. Will definitely make it again.

Ann Daniels5 years ago

Delicious! The only issue: it remained underdone in the center where the cake cracked. So good I will cook it again but maybe boost the heat to 330 for an hour in convection oven. Or maybe just a little less milk? Worth experimenting! We macerated the berries with sugar and a splash of port and added mint at the end. Perfect.

Brigid4 years ago

Baking in times of Covid.... shelled old salted pistachios, with a pinch of almonds, omitted salt in recipe. For sugar I used 1/2 cup light brown and 1/4 cup maple syrup (I always reduce sugar). Made baking powder 3/4 tsp. Divine!

Betsy3 years ago

Made this yesterday. I baked it for about 70 minutes, testing with a toothpick starting at 50 minutes. I think the cake is too dry. The whipped cream and berries certainly compensated and overall it was a big hit at my party. Next time I might cook it for 60 minutes and cross my fingers. I used basil and it was delicious.

corleoja.3 weeks ago

I put 1/4 tsp of vanilla extract and 1/2 tsp of pistachio extract. I also put 1 T of pistachio paste into the wet ingredients

corleoja.3 weeks ago

I used 1/2 tsp of pistachio extract and 1/4 vanilla extract. I also put one T of pistachio paste into the wet ingredients

MOTchicago3 months ago

This is one of my favorite desserts for summer strawberries and I make it several times a year. This time I followed the timing recommendations in the recipe: 5 minutes for creaming the butter and 30 seconds per egg. I ended up with a way too dense brick of a cake. For the first time it was a bust. I think I over mixed the batter. I'm going back to my much shorter beating times that give me a nice crumb. Live and learn, now I know! The recipe still gets five stars from me.

Elizabeth3 months ago

This pound cake is superb! It did take longer to bake than the stated time. Served it with strawberries, and looking forward to trying it with cherries later in the summer!

Susan1 year ago

I share the confusion in some of these notes about the weight of a cup of flour. I suspect, however, that the recipe developers and testers measured by weight, so when weight is given I go by that.

Zenia1 year ago

This is my go to recipe for my love of all things pistachio! I reduce the sugar to 3/4 cup, add a bit more almond extract (1/2 tsp) and sometimes I add chocolate chips. I usually make muffins instead of cake. Delicious!

condiment queen1 year ago

OMG good. 1. Reduced sugar in cake to one cup and butter to 11 tablespoons. It was plenty sweet and rich. 2. Lavender and vanilla in the strawberries aren't prominent. You can skip those hard-to-get ingredients. 3. Check the center of the cake often toward the end of baking. (I use a thin wooden grilling skewer.) There's an ideal moment when the dampness disappears and you need to yank it out before it gets overdone. 4. I used "lightly salted" roasted pistachios and the full amount of salt.

Tara1 year ago

Made this today on a whim and it was delicious! Not as sweet as I expected it to be, which was a good thing. Used the lavender for the strawberries, and it added such a lovely subtle floral note, and I don’t typically like lavender. Served with vanilla ice cream.

Cathy2 years ago

Ooh, I want to add this. Weighed all ingredients and baked till Internal temp was 210. It's dense. Followed recipe exactly.

Cathy2 years ago

I risked salmonella poisoning for the first time in 27 years (that's when I got salmonella from fresh eggnog). It was worth tasting this batter. I really loved making and eating this cake, but thought that the strawberries (I just macerated some in sugar) made it soggy, so next time, will put the strawberries to the side. Honestly, I prefer eating this cake by itself. Delicious.

ZR2 years ago

This is my go to recipe! Instead of making a loaf, I make muffins. I always reduce the sugar a bit and sometimes add mini chocolate chips. It's a winner.

VD3 years ago

Amazing cake, I loved the pistachio addition. I made it as is and found the cake too sweet, next time will lower the sugar amount. Otherwise it’s the absolutely perfect summer dessert.

NWark3 years ago

I too had an undone cake. Toothpick came out clean, but bottom center was runny. Broke apart when I took out of the pan. Definitely bake longer than stated. Also, too sweet for me. Doubt I’ll make again.

EAD3 years ago

This is a new favorite. My family swooned! I used a combination strawberries, raspberries, and a peach, and used the suggested mint. The cake is amazing, and as others note, this is not hard to put together. I was deliberating among a few strawberry desserts and I'm so glad I chose to make this one. Go for it!

Betsy3 years ago

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