Cakes, Torts and Frosting

Procedure

Heat the oven to 325ºF with a rack in the middle position.

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Lightly coat a 9-by-5-inch loaf pan with oil and flour.

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In a food processor, combine the white sugar and orange zest; process until the sugar is damp and fragrant, 5 to 10 seconds.

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Transfer to a large bowl.

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Add the pistachios to the processor and pulse until coarse, 8 to 10 pulses.

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Set aside 2 tablespoons of the nuts for topping.

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Add the flour, baking powder, cardamom and salt to the processor with the nuts.

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Process until the nuts are finely ground, about 45 seconds.

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To the sugar mixture, whisk in the eggs, 1/2 cup of yogurt, the oil, orange juice and vanilla.

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Add the nut-flour mixture and fold until mixed.

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Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes.

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Remove from pan and let cool completely, about 2 hours.

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In a bowl, whisk the remaining yogurt with the powdered sugar until thick and smooth. Spread over the cake.

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Sprinkle with the reserved nuts. Let set for 10 minutes before serving.