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Pistachio Chocolate Marbled Loaf Cake
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Pistachio Chocolate Marbled Loaf Cake

1 u 25 minVoor 10Nutri-Score D€€
van @michellek23_2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • unsalted butter (softened)Zuivel165 g
  • buttermilk (room temperature)Zuivel80 ml
  • pistachio creamVoorraadkast70 g
  • granulated sugarVoorraadkast250 g
  • eggs (large, room temperature)Zuivel3 stukken
  • vanilla bean pasteVoorraadkast7 ml
  • all-purpose flourGranen216 g
  • baking powderVoorraadkast8 g
  • saltKruiden en specerijen3 g
  • cocoa powder (unsweetened)Voorraadkast20 g
  • powdered sugar (sifted)Voorraadkast120 g
  • pistachios (toasted and crushed)Noten en zaden30 g

per portie

Voedingswaarden

336kcal

Koolhydraten
40 g
Eiwitten
5 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Cakevorm
  • Mengkom ×2
  • Handmixer
  • Garde
  • Spatel
  • Afkoelrooster

stap voor stap

Bereiding

  1. Prepare the pan and oven

    • Preheat the oven to 175 °C.
    • Grease and line the loaf pan with baking paper.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Make the pistachio frosting

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

  8. Finish and serve

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