Bakery
Raspberry Pistachio Loaf Cake
1 h 20 minServes 8Nutri-Score D€€
D
1 h 20 min
1 h 20 minRaspberry Pistachio Loaf Cake
what you need
Ingredients
butter (softened)Dairy115 g
caster sugarPantry120 g
eggs (large, at room temperature)Dairy2 pieces
Greek yoghurtDairy90 g
vanilla pastePantry5 ml- plain flourPantry115 g
ground pistachiosNuts & seeds45 g- ground almondsNuts & seeds20 g
- baking powderPantry6 g
fresh raspberriesProduce125 g- plain flour (for tossing the raspberries)Pantry5 g
- icing sugarPantry115 g
- lemon juice (freshly squeezed)Produce20 ml
- pistachios (chopped)Nuts & seeds20 g
- freeze-dried raspberriesPantry10 g
per serving
Nutrition
257kcal
- Carbs
- 31 g
- Proteins
- 4 g
- Fat
- 13 g
what you’ll use
Tools
Loaf pan
Mixing bowl ×2- Hand mixer
Oven- Cooling rack
Spatula
step by step
Method
- Step 1
Preheat and prepare the tin
- Preheat the oven to 170 °C conventional / 150 °C fan.
- Line a small loaf tin with baking paper.
- Step 2
Cream the butter and sugar
- Place the softened butter and caster sugar in a bowl.
- Cream until pale and fluffy.
- Step 3
Add the eggs, yoghurt and vanilla
- Beat in the eggs one at a time.
- Mix in the Greek yoghurt and vanilla paste.
- Step 4
Fold in the dry ingredients
- Fold in the plain flour, ground pistachios, ground almonds and baking powder until just combined.
- Step 5
Add the raspberries
- Toss the fresh raspberries lightly in the extra flour.
- Fold them into the batter gently.
- Step 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.
- Step 7
Cool the cake
- Leave the loaf in the tin for a few minutes, then turn out onto a cooling rack.
- Cool completely.
- Step 8
Make the white glaze
- Mix the icing sugar and lemon juice into a thick white glaze.
- Step 9
Finish and serve
- Spread the glaze over the top of the cooled loaf.
- Finish with chopped pistachios and freeze-dried raspberries.