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Pistachio Chocolate Marbled Loaf Cake
Bakery

Pistachio Chocolate Marbled Loaf Cake

1 h 25 minServes 10Nutri-Score D€€
from @michellek23_2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • unsalted butter (softened)Dairy165 g
  • buttermilk (room temperature)Dairy80 ml
  • pistachio creamPantry70 g
  • granulated sugarPantry250 g
  • eggs (large, room temperature)Dairy3 pieces
  • vanilla bean pastePantry7 ml
  • all-purpose flourGrains216 g
  • baking powderPantry8 g
  • saltSpices3 g
  • cocoa powder (unsweetened)Pantry20 g
  • powdered sugar (sifted)Pantry120 g
  • pistachios (toasted and crushed)Nuts & seeds30 g

per serving

Nutrition

336kcal

Carbs
40 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Loaf pan
  • Mixing bowl ×2
  • Hand mixer
  • Whisk
  • Spatula
  • Cooling rack

step by step

Method

  1. Prepare the pan and oven

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

  7. Make the pistachio frosting

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

  8. Finish and serve

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