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Raspberry Pistachio Loaf Cake
Panadería

Raspberry Pistachio Loaf Cake

1 h 20 minPara 8Nutri-Score D€€
de @charlotte.simson1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • butter (softened)Lácteos115 g
  • caster sugarDespensa120 g
  • eggs (large, at room temperature)Lácteos2 piezas
  • Greek yoghurtLácteos90 g
  • vanilla pasteDespensa5 ml
  • plain flourDespensa115 g
  • ground pistachiosFrutos secos y semillas45 g
  • ground almondsFrutos secos y semillas20 g
  • baking powderDespensa6 g
  • fresh raspberriesFrutas y verduras125 g
  • plain flour (for tossing the raspberries)Despensa5 g
  • icing sugarDespensa115 g
  • lemon juice (freshly squeezed)Frutas y verduras20 ml
  • pistachios (chopped)Frutos secos y semillas20 g
  • freeze-dried raspberriesDespensa10 g

por ración

Nutrición

257kcal

Carbohidratos
31 g
Proteínas
4 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Preheat and prepare the tin

    • Preheat the oven to 170 °C conventional / 150 °C fan.
    • Line a small loaf tin with baking paper.
    Paso 1

  2. Cream the butter and sugar

    • Place the softened butter and caster sugar in a bowl.
    • Cream until pale and fluffy.
    Paso 2

  3. Add the eggs, yoghurt and vanilla

    • Beat in the eggs one at a time.
    • Mix in the Greek yoghurt and vanilla paste.
    Paso 3

  4. Fold in the dry ingredients

    • Fold in the plain flour, ground pistachios, ground almonds and baking powder until just combined.
    Paso 4

  5. Add the raspberries

    • Toss the fresh raspberries lightly in the extra flour.
    • Fold them into the batter gently.
    Paso 5

  6. Bake the loaf

    • Transfer the batter to the lined loaf tin and smooth the top.
    • Bake for 45–55 minutes until golden and a knife inserted comes out clean; loosely place foil on top if it needs longer.
    Paso 6

  7. Cool the cake

    • Leave the loaf in the tin for a few minutes, then turn out onto a cooling rack.
    • Cool completely.
    Paso 7

  8. Make the white glaze

    • Mix the icing sugar and lemon juice into a thick white glaze.
    Paso 8

  9. Finish and serve

    • Spread the glaze over the top of the cooled loaf.
    • Finish with chopped pistachios and freeze-dried raspberries.
    Paso 9
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