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Pistachio Chocolate Marbled Loaf Cake
Pieczywo

Pistachio Chocolate Marbled Loaf Cake

1 godz. 25 minPorcje: 10Nutri-Score D€€
od @michellek23_2 importyugotowano 0 razy
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Składniki

10 osób
  • unsalted butter (softened)Nabiał165 g
  • buttermilk (room temperature)Nabiał80 ml
  • pistachio creamSpiżarnia70 g
  • granulated sugarSpiżarnia250 g
  • eggs (large, room temperature)Nabiał3 kawałki
  • vanilla bean pasteSpiżarnia7 ml
  • all-purpose flourProdukty zbożowe216 g
  • baking powderSpiżarnia8 g
  • saltPrzyprawy3 g
  • cocoa powder (unsweetened)Spiżarnia20 g
  • powdered sugar (sifted)Spiżarnia120 g
  • pistachios (toasted and crushed)Orzechy i nasiona30 g

na porcję

Wartości odżywcze

336kcal

Węglowodany
40 g
Białko
5 g
Tłuszcz
18 g
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Przybory

  • Keksówka
  • Miska ×2
  • Mikser ręczny
  • Trzepaczka
  • Łopatka kuchenna
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Prepare the pan and oven

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

  7. Make the pistachio frosting

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

  8. Finish and serve

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