Pistachio Loaf Cake 1/52

6 Jan

I first laid eyes on the recipe for this whilst staying with friends for New Year, the vibrant green of the nuts in the photo lured me in. Suffice to say my decision to get on Amazon and purchase the Hummingbird Cake Days book was pretty immediate.

The day after its arrival I assembled the ingredients and got to work. Mr M kindly chopped the nuts whilst I creamed butter and sugar, added eggs, followed by flour, creme fraiche, vanilla essence and the pistachios. The mix went into a loaf tin and from there into an oven pre-heated to 170 degrees celsius for an hour until golden.

After cooling on a rack I glazed it with a simple runny icing and tipped it with finely (almost dust) chopped pistachios. I had intended to give it a rose water glaze, but alas we were out of this fab flavouring.

So I would rate this as easy to make, its just a variation on a creamed sponge mix. It creates a light crumb and the pistachios bring their unique flavour and beautiful colour to the cake. It tastes pretty fine, if I were to make it again I would flavour the glaze and maybe top it with crystallized rose petals for contrast.

All in all I am pretty happy with this, especially as its quite a big loaf and there is plenty to be eaten 🙂



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