This is a recipe I found in the Hummingbird Bakery ‘Cake Days’ book. The lack of chocolate and the green colour of the pistachios lets me pretend it’s secretly healthy, even though I know it isn’t.

Recipe

For the sponge:
190g softened unsalted butter
190g plain flour
190g caster sugar
3 large eggs
1tsp baking powder
1/4 tsp salt
25ml soured cream
1 tsp vanilla extract
100g shelled pistachios, roughly chopped.

For the glaze
120g icing sugar
40g ground pistachios

Method

Preheat the oven to 170C and grease your loaf tin and dust it with flour.

NBBO - Pistachio Loaf

Cream the sugar and butter together in a mixer. Once pale, add the eggs 1 at a time and crank the beater up ensuring they are all mixed together properly.

Sift together the flour, baking powder and salt, then add to the creamed mixture in two batches. Mix on a low speed until just incorporated and add the soured cream and vanilla extract. Once combined, stir in the pistachios by hand.

NBBO - Pistachio Loaf

Pour the spooned mixture in to the loaf tin and bake for 50-60 minutes, or until the sponge is firm to the touch and an inserted skewer comes out of the loaf clean. Mine took about 65 mins.

NBBO - Pistachio Loaf

Allow the loaf to cool a bit in the tin, then turn out on to a wire rack to cool down fully before adding the glaze.

NBBO - Pistachio Loaf

Put the icing sugar in a bowl, add 2 tablespoons of cold water and mix it together to form a runny paste. Stir in the pistachios, leaving a small amount to sprinkle on the top. Pour on the glaze and sprinkle the remaining pistachios.

NBBO - Pistachio Loaf

This made a really nice change to the sweet and rich cakes I’ve had recently, perfect with a cup of tea.

NBBO - Pistachio LoafNBBO - Pistachio Loaf

 

The bake was fairly consistent, but the edges were a bit dodgy because I used baking parchment as I didn’t trust it not to stick. I also think I used a few too many pistachios in the glaze as it should be a bit more ‘white’ but overall I’m quite pleased.

7/10

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