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Ingredients

• For the pistachio and almond cake:
• 1 1/3 cups unsalted shelled pistachio nuts
• 1 1/3 cups blanched whole almonds
• 1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoons sugar
• 3 lemons
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup plus 1 tablespoon '00' flour, or all-purpose flour
• 1/4 teaspoon kosher salt
• For the orange salad:
• 3 blood oranges
• 2 Valencia or navel oranges
• 1/4 cup orange marmalade
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup plain whole-milk yogurt
• Unsalted shelled pistachio nuts

Description

Serious Eats