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Raspberry Pistachio Loaf Cake
Bakkerij

Raspberry Pistachio Loaf Cake

1 u 20 minVoor 8Nutri-Score D€€
van @charlotte.simson1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • butter (softened)Zuivel115 g
  • caster sugarVoorraadkast120 g
  • eggs (large, at room temperature)Zuivel2 stukken
  • Greek yoghurtZuivel90 g
  • vanilla pasteVoorraadkast5 ml
  • plain flourVoorraadkast115 g
  • ground pistachiosNoten en zaden45 g
  • ground almondsNoten en zaden20 g
  • baking powderVoorraadkast6 g
  • fresh raspberriesGroente en fruit125 g
  • plain flour (for tossing the raspberries)Voorraadkast5 g
  • icing sugarVoorraadkast115 g
  • lemon juice (freshly squeezed)Groente en fruit20 ml
  • pistachios (chopped)Noten en zaden20 g
  • freeze-dried raspberriesVoorraadkast10 g

per portie

Voedingswaarden

257kcal

Koolhydraten
31 g
Eiwitten
4 g
Vetten
13 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

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

stap voor stap

Bereiding

  1. Preheat and prepare the tin

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

  2. Cream the butter and sugar

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

  3. Add the eggs, yoghurt and vanilla

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

  4. Fold in the dry ingredients

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

  5. Add the raspberries

    • Toss the fresh raspberries lightly in the extra flour.
    • Fold them into the batter gently.
    Stap 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.
    Stap 6

  7. Cool the cake

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

  8. Make the white glaze

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

  9. Finish and serve

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