Pistachio Wildflower Loaf Cake with Strawberry Glaze

Pistachio Cake:

• 1/2 cup raw unshelled pistachios unsalted
• 1 cup flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, softened
• 1 1/2 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 2/3 cup plain yogurt

Glaze:

• 1 cup confectioner’s sugar
• 3 tbsp strawberry jelly
• 1 tbsp milk

Prepare Pistachios:

Preheat your oven to 350°F (175°C).

Spread the pistachios out on a baking sheet and toast them for about 5-7 minutes until they are slightly golden and fragrant. Let them cool. Once cooled, pulse the pistachios in a food processor or blender until you have a coarse meal. Set aside.

Cake:

Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.

Combine flour, baking powder, salt and ½ cup ground pistachios in a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs one at a time mixing each until thoroughly incorporated. Add vanilla and yogurt. Mix until combined. Add flour mixture and mix until no dry streaks remain. Pour into prepared Wildflower Loaf Pan filling 3/4 full and tap gently on counter to release air bubbles. Bake for 55-60 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

Glaze:

While cake is cooling, prepare glaze by melting strawberry jelly in microwave for a few seconds until liquid. Add powdered sugar and mix until combined. Add milk and mix thoroughly. Pour glaze over the cooled cake when ready and garnish the cake with additional pistachio crumbs, if desired.