Chocolate Chip Pistachio Pound Cake
Chocolate chip pound cake was a very popular after-school snack in my house when I was young. I so distinctly remember breaking it into bite-size pieces in order to get the full effect of the warm, oozy chocolate chips. This recipe takes me back to those days, except that we’ve added pistachios for their beauty as well as their flavor. Needless to say, it’s best when eaten warm, but try hard not to polish it off in one sitting.
From One Girl Cookies by Dawn Casale & David Crofton (The Crown Publishing Group; 2012)
Ingredients
| 1 cup semisweet chocolate chips | 1/2 teaspoon vanilla extract | |
| 3/4 cup shelled pistachios, unsalted | 1 1/2 cups cake flour | |
| 8 tablespoons unsalted butter, at room temperature | 1/2 teaspoon table salt | |
| 1 cup granulated sugar | 1/4 teaspoon baking soda | |
| 3 large eggs | 1/4 cup whole milk | |
| 2 large egg yolks | 2 teaspoons fresh lemon juice |
directions
Total:
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1
Preheat the oven to 350°F. Prepare a 9 x 5-inch loaf pan by greasing it with cooking spray and dusting it with flour, knocking out any excess.
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2
Put the chocolate chips in a food processor, and pulse 3 or 4 times to break them up. Add the pistachios and pulse 2 or 3 more times.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer running on low, gradually add the eggs, egg yolks, and vanilla. Mix for 1 minute.
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4
In a medium bowl, whisk together the cake flour, salt, and baking soda.
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5
In a small bowl, mix together the milk and lemon juice. With the mixer running on low speed, mix in a third of the flour mixture and half of the milk mixture. Add another third of the flour mixture and all the remaining milk mixture. Remove the bowl from the mixer, and using a rubber spatula, fold in the remaining flour mixture and the chocolate- pistachio mixture. Spoon the batter into the prepared pan.
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6
Bake, rotating the pan halfway through, for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 20 minutes. Then turn it out onto a wire rack, and let cool completely.
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