Pistachios, walnuts, lemon, cranberries. BAM!
1/2 cup pistachios
1/2 cup walnuts
1 cup granulated sugar
1/2 teaspoon fine sea salt
10 tablespoons unsalted butter, (cold is okay)
3 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
Slightly heaped 1/2 teaspoon baking powder
3/4 cup plus 2 tablespoons flour
1/4 cup dried cranberries
1/4 cup granulated sugar
Finely grated zest and juice of 1 lemon
Heat oven: To 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.
In the work bowl of your food processor, grind pistachios, walnuts, sugar and salt together until as powdery as you can get them without it turning to paste. Cut butter into small chunks and blend with pistachio mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, blend to combine. Add vanilla and baking powder and blend to fully combine, scraping down workbowl. Add flour and pulse just until it disappears.
Scrape batter into prepared pan and spread top smooth. Bake for 60 to 70 minutes.
Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.
Glaze: Bring cranberries, sugar, zest, and juice to a simmer in a small saucepan; simmer for 2 to 3 minutes then pour over cooled cake.
I worked with this recipe.