It’s been a while but I’ve really found myself getting into baking again. There’s something satisfying about something you made being, well, edible – let alone when it actually tastes good. If there’s one recipe book I trust to get things right, it’s the Hummingbird Bakery.
Now I love Pistachio everything so it was a no brainer trying the pistachio loaf and I wasn’t disappointed. My baking skills are a little rusty and it was slightly overdone, the actual flavour was beautiful. It was a struggle not to just eat the whole thing in one afternoon.
This is one to try if you aren’t keen on sickly sweet sponge cake and tons of icing or frosting.
For the sponge:
190g softened unsalted butter
190g plain flour
190g caster sugar
3 large eggs
1tsp baking powder
1/4 tsp salt
25ml soured cream
1 tsp vanilla extract
100g shelled pistachios, roughly chopped.
For the glaze
120g icing sugar
40g ground pistachios
- Preheat the oven to 170°C then grease a 8.5cm x 17.5cm loaf tin with butter and dust with flour.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are properly mixed together.
- Sift together the flour, baking powder and salt, then add to the creamed mixture in two batches and mix on a low speed until just incorporated. Add the milk and vanilla essence, then stir in the chopped pistachios by hand.
- Pour or spoon the batter into the prepared tin, then place in the oven and bake for 50 – 60 minutes or until the sponge feels firm to the touch and a skewer inserted into the middle of the loaf comes out clean, with no uncooked batter sticking to it.
- Allow the loaf to cool a little in the tin, then turn out on a wire rack to cool down fully before adding the glaze.
- Place the icing sugar in a bowl, add 2 tablespoons of water and mix together. This will form a fairly runny paste; if the glaze seems too thick, add a little more water to thin it – 1/4 teaspoon at a time. Stir in the ground pistachios, keeping a small amount aside to sprinkle on top. Pour the glaze over the cooled loaf and sprinkle with the remaining pistachios.