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Cook the Book: Pistachio and Almond Cake with Orange Salad

Book CoverPistachio and Almond Cake with Orange Salad, excerpted from this week's Cook the Book selection, A16 Food + Wine, is one of those incredibly simple recipes that always yields dependable, delicious results. When do loaf cakes ever not turn out?

This rustic version is reminiscent of the nut and lemon trees that stud the coasts and hills of Italy. The batter is made primarily from ground pistachios and almonds, and is then flavored liberally with fresh citrus zest. A salad composed of Valencia oranges, blood oranges, and marmalade adds a refreshingly elegant touch. Serve the cake with small glasses of grappa or Limoncello.

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