CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pistachio, Lemon & Olive Oil Loafcake

1

  • Overview
  • Ingredients
    13 items
  • Directions

PISTACHIO, LEMON AND OLIVE OIL LOAFCAKE –  Weekend baking with a nutty twist!  Simple, moist, full of flavour and the perfect teatime spoil! This cake is my absolute favourite!

Serves 8

210 g   cake flour
130 g   shelled SENQU pistachios, finely chopped OR coarsely ground
160 g   castor sugar
5 ml     baking powder
2,5 ml  bicarbonate of soda
2,5 ml  salt
3          eggs
120 ml olive oil
180 ml yogurt OR buttermilk
5 ml     vanilla extract
zest of 2  lemons

LEMON OLIVE OIL GLAZE

120 g   sifted icing sugar

30 ml   lemon juice

20 ml   olive oil

TOPPING

Chopped SENQU pistachio’s and lemon slices and zest

 

  • Preheat the oven to 170°C. Grease and line a loaf pan with baking paper.
  • In a large bowl, whisk together the flour, chopped pistachios, castor sugar, baking powder, bicarbonate of soda and salt.
  • In another bowl, beat the eggs, then add the olive oil, yogurt, vanilla extract and lemon zest. Mix until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for ±45 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the glaze, whisk together the sugar, lemon juice and olive oil until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios and lemon zest. Add some lemon slices for garnish.