Ingredients
U.S. Metric Conversion chart
Vegetable-oil cooking spray
3 cup(s) all-purpose flour, plus more for dusting
1 1/4 cup(s) (2 1/2 sticks) unsalted butter, room temperature
3/4 cup(s) (6 ounces) cream cheese, room temperature
1 cup(s) salted shelled pistachios, ground to a paste in a food processor
3 cup(s) sugar
6 large eggs, room temperature
2 teaspoon(s) pure vanilla extract
1 tablespoon(s) coarse salt
3/4 cup(s) coarsely chopped salted pistachios
Drippy Icing
1 1/2 cup(s) unsalted pistachio slivers
Directions
1. Preheat oven to 325 degrees F. Coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
2. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
3. Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
4. Drizzle cakes with Drippy Icing, and sprinkle with pistachio slivers. Drippy Icing > Ingredients
U.S. Metric Conversion chart
1 cup(s) confectioners' sugar
3 tablespoon(s) confectioners' sugar
3/4 cup(s) heavy cream
1 teaspoon(s) fresh lemon juice
Directions
Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.
