Pistachio Loaf
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Line a 2lb loaf tin with parchment.
Preheat your oven to 180ºC/gas mark 4.
Sieve the flour, baking powder, and bread soda together and set aside.
You will need a blender or grinder to turn your nuts into a rough powder. Add them to the mixer and pulse until it forms a powder.
Stir the powdered pistachios into the flour mixture and set aside.
Cream the butter and sugar until light and fluffy.
Slowly beat in the egg whites until combined.
Add the yogurt and milk and combine.
Add in the flour and nuts and mix until a smooth batter is formed.
Scoop or pour the cake batter into your lined tin.
Place into the centre of your oven and bake for about 40 minutes or until a skewer comes out clean.
Once cool enough to handle, place the cake onto a wire rack to cool completely.
To make the icing, mix the icing sugar and juice until smooth. Slowly add the water until the icing is pourable but still a little stiff.
14. Drizzle the icing over the cooled cake.
15. Sprinkle chopped pistachios onto the icing while it is still soft.
Ingredients
200g plain flour
1 ½ tsp baking powder
1 ½ tsp bread soda
195g unsalted pistachio nuts, without their shells
130g butter
255g golden caster sugar
4 small egg whites
90g natural yogurt
180 ml milk
For the icing:
110g icing sugar
2 tsp lemon juice
2 tsp water
Handful of roughly chopped pistachios to decorate
Method
Line a 2lb loaf tin with parchment.
Preheat your oven to 180ºC/gas mark 4.
Sieve the flour, baking powder, and bread soda together and set aside.
You will need a blender or grinder to turn your nuts into a rough powder. Add them to the mixer and pulse until it forms a powder.
Stir the powdered pistachios into the flour mixture and set aside.
Cream the butter and sugar until light and fluffy.
Slowly beat in the egg whites until combined.
Add the yogurt and milk and combine.
Add in the flour and nuts and mix until a smooth batter is formed.
Scoop or pour the cake batter into your lined tin.
Place into the centre of your oven and bake for about 40 minutes or until a skewer comes out clean.
Once cool enough to handle, place the cake onto a wire rack to cool completely.
To make the icing, mix the icing sugar and juice until smooth. Slowly add the water until the icing is pourable but still a little stiff.
14. Drizzle the icing over the cooled cake.
15. Sprinkle chopped pistachios onto the icing while it is still soft.
