Pistachio Pound Cake with Vanilla Lavender Strawberries
A sweet and nutty pistachio pound cake
Ingredients
Strawberries
- 1 ½ lbs fresh strawberries
- ¼ cup granulated sugar
- ½ teaspoon lavender
- ½ vanilla bean pod beans scraped
Pistachio Pound Cake
- 1 cup shelled pistachios unsalted*
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup whole milk room temperature
- Fresh sweetened whipped cream
Instructions
- Hull, wash, and halve the strawberries. Mix together the sugar, lavender, and vanilla beans from their pod. Toss the strawberries in the sugar and set aside in the refrigerator.
- Preheat the oven to 325F. Grease and flour a 9 x 5 loaf pan.
- Add the pistachios to the food processor and blend until it resembles flour. Be careful to not over blend or else it will turn into butter!
- Mix together the pistachio flour, all-purpose flour, baking powder, and salt. Set aside.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating very well between each addition – at least another minute. Beat in both extracts.
- Alternate between adding the flour and the milk into the butter mixture. Begin and end with the flour which should be added in three additions, while the milk should be added in two additions.
- Pour the batter into the loaf pan and bake for 45 – 55 minutes, or until a toothpick comes out clean. Allow to cool for about 15 minutes in the pan before taking out and putting on a wire rack to cool completely.
- To serve: cut a thick slice of the pistachio pound cake, then top with the strawberries and top with the whipped cream.