Hummingbird Bakery Christmas by Tarek Malouf

Author:Tarek Malouf
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-01-27T00:00:00+00:00

PISTACHIO LOAF

The lovely green colour of ground pistachios really stands out against the white glaze on this moist and delicious loaf.

Serves 8–10

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

190g (7oz) plain flour, plus extra for dusting

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

¼ tsp salt

25ml (1fl oz) soured cream

1 tsp vanilla essence

100g (3½oz) shelled pistachios, roughly chopped

FOR THE GLAZE

120g (4oz) icing sugar

40g (1½oz) ground pistachios

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. 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.

3. 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 soured cream and vanilla essence, then stir in the chopped pistachios by hand.

4. 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.

5. Allow the loaf to cool a little in the tin, then turn out on to a wire rack to cool down fully before adding the glaze.

6. 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 – ¼ 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.

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