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Pistachio Chocolate Marbled Loaf Cake
Panadería

Pistachio Chocolate Marbled Loaf Cake

1 h 25 minPara 10Nutri-Score D€€
de @michellek23_2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • unsalted butter (softened)Lácteos165 g
  • buttermilk (room temperature)Lácteos80 ml
  • pistachio creamDespensa70 g
  • granulated sugarDespensa250 g
  • eggs (large, room temperature)Lácteos3 piezas
  • vanilla bean pasteDespensa7 ml
  • all-purpose flourCereales216 g
  • baking powderDespensa8 g
  • saltEspecias3 g
  • cocoa powder (unsweetened)Despensa20 g
  • powdered sugar (sifted)Despensa120 g
  • pistachios (toasted and crushed)Frutos secos y semillas30 g

por ración

Nutrición

336kcal

Carbohidratos
40 g
Proteínas
5 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde rectangular
  • Bol ×2
  • Batidora de varillas
  • Varillas
  • Espátula
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Prepare the pan and oven

    • Preheat the oven to 175 °C.
    • Grease and line the loaf pan with baking paper.
    Paso 1

  2. Cream the butter, sugar and pistachio cream

    • Beat the softened butter with the granulated sugar until pale and fluffy.
    • Beat in the pistachio cream until smooth.
    Paso 2

  3. Add the eggs and vanilla

    • Add the eggs one at a time, beating well after each addition.
    • Stir in the vanilla bean paste.
    Paso 3

  4. Make the batter

    • Whisk the flour, baking powder and salt together.
    • Fold the dry ingredients into the butter mixture alternately with the buttermilk, until just combined.
    Paso 4

  5. Create the chocolate swirl

    • Divide a third of the batter into a bowl and fold in the cocoa powder.
    • Spoon the plain pistachio batter and the chocolate batter alternately into the loaf pan.
    • Swirl gently with a knife or spatula to marble.
    Paso 5

  6. Bake the loaf

    • Bake until a skewer inserted in the centre comes out clean.
    • Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack.
    Paso 6

  7. Make the pistachio frosting

    • Beat the powdered sugar with a little pistachio cream and a splash of buttermilk until silky and spreadable.
    Paso 7

  8. Finish and serve

    • Spread the pistachio frosting over the cooled cake.
    • Sprinkle with the crushed toasted pistachios.
    Paso 8
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