Heavenly pistachio loaf with ground almonds, olive oil, brown sugar, fresh milk, lemon zest and drizzled with a mouth watering brown sugar and lemon syrup.
Heavenly pistachio loaf with ground almonds, olive oil, brown sugar, fresh milk, lemon zest and drizzled with a mouth watering brown sugar and lemon syrup.
Yields1 Serving
For the pistachio loaf 1 cup unsalted shelled pistachios ½ cup almond flour 1 & 1/4 cup plain flour ½ tsp baking powder 3 eggs ¾ cup olive oil ¼ cup milk 1 tsp vanilla extract 1 cup light brown sugar zest of 1 large organic lemonFor the syrup juice of 1 large organic lemon 4 tbsp light brown sugar 3 tbsp pistachios, crushed
11. Preheat the oven to 175C and oil a 9x5 resting tin with olive oil. In a food processor pulse the cup of pistachios until they reach flour like consistency (about 1-2 minutes). Place the ground pistachios, almond flour, hour and baking powder in a large bowl and combine.
2. In another large bowl whisk the eggs together, add in the olive oil, milk, vanilla extract, brown sugar and the zest of one lemon and whisk all together. Pour the wet ingredients into the dry ingredients and combine until well incorporated.
3. Pour the mixture into the cake tin and bake in the oven for 55-60C or until a toothpick inserted into the middle comes out clean.Remove from the oven and leave on a cooling rack to cool.
4. For the syrup place the 4 tbsp of brown sugar and juice of one large lemon in a small saucepan over medium heat. Simmer for just 1-2 minutes or until the sugar has completely dissolved and the texture is a golden brown. Using a knife insert some holes all over the top of the pistachio loaf then drizzle the syrup over the loaf. Decorate with the crushed pistachios and serve with some whipped cream.
1. Preheat the oven to 175C and oil a 9x5 resting tin with olive oil. In a food processor pulse the cup of pistachios until they reach flour like consistency (about 1-2 minutes). Place the ground pistachios, almond flour, hour and baking powder in a large bowl and combine.
2. In another large bowl whisk the eggs together, add in the olive oil, milk, vanilla extract, brown sugar and the zest of one lemon and whisk all together. Pour the wet ingredients into the dry ingredients and combine until well incorporated.
3. Pour the mixture into the cake tin and bake in the oven for 55-60C or until a toothpick inserted into the middle comes out clean.Remove from the oven and leave on a cooling rack to cool.
4. For the syrup place the 4 tbsp of brown sugar and juice of one large lemon in a small saucepan over medium heat. Simmer for just 1-2 minutes or until the sugar has completely dissolved and the texture is a golden brown. Using a knife insert some holes all over the top of the pistachio loaf then drizzle the syrup over the loaf. Decorate with the crushed pistachios and serve with some whipped cream.
Ingredients
Directions
1. Preheat the oven to 175C and oil a 9x5 resting tin with olive oil. In a food processor pulse the cup of pistachios until they reach flour like consistency (about 1-2 minutes). Place the ground pistachios, almond flour, hour and baking powder in a large bowl and combine.
2. In another large bowl whisk the eggs together, add in the olive oil, milk, vanilla extract, brown sugar and the zest of one lemon and whisk all together. Pour the wet ingredients into the dry ingredients and combine until well incorporated.
3. Pour the mixture into the cake tin and bake in the oven for 55-60C or until a toothpick inserted into the middle comes out clean.Remove from the oven and leave on a cooling rack to cool.
4. For the syrup place the 4 tbsp of brown sugar and juice of one large lemon in a small saucepan over medium heat. Simmer for just 1-2 minutes or until the sugar has completely dissolved and the texture is a golden brown. Using a knife insert some holes all over the top of the pistachio loaf then drizzle the syrup over the loaf. Decorate with the crushed pistachios and serve with some whipped cream.