I think my love of pistachio is fairly widely know by now. Sometimes people even send me messages or tag me in things on Instagram about pistachio related things or products they think I should know about. I love it.
I genuinely crave pistachio flavoured things, and this cake is no exception.
It is a slight adaptation of a loaf cake from my Cosy Winter Bakes eBook, and closely related to this Rose Petal and Pistachio Cake. The recipe in its original form came from Skye McApline, and like any really good recipe, it has lent itself to many adaptations and variations. It’s been the recipe that keeps on giving.
This version uses a subtly scented rose glaze icing to complement the pistachio cake, and is my new favourite version of this recipe.
Pistachio Loaf with Rose Icing
Ingredients:
200g unsalted butter, softened
190g caster sugar
1 tsp vanilla extract
120g pistachio butter*
60g white chocolate, melted
3 eggs
120g yoghurt
200g self raising flour
Ingredients for the Icing:
170g icing mixture
1.5-2 tbsp rosewater
dried edible rose petals, to decorate
slivered or roughly chopped pistachios, to decorate
Method:
Preheat oven to 170 degrees Celsius and line a 22 x 10 x 8.5 cm (approx.) loaf tin.
In the bowl of a stand mixer beat the butter, sugar and vanilla until pale and creamy. Mix together the pistachio butter and melted white chocolate, then add to the butter mixture and mix until combined.
Add in the eggs one at a time, then add the yoghurt and mix until well combined. Add the flour and mix on low speed until combined and the batter is smooth.
Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil and bake for a further 20-25 minutes, or until the cake is cooked through.
Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool further.
Once the cake has almost completely cooled down make the icing by, mixing together the icing sugar and 1 tbsp of the rosewater, adding more a little at a time until you have a smooth spreadable icing (it shouldn’t be really runny or it will run off the cake).
Spread the icing over the cake, allowing it to fall over the sides a little. Sprinkle with some dried edible rose petals and slivered pistachios to decorate.
*or the same quantity of lightly toasted pistachios blitzed in a food processor until it forms a butter (10-20 minutes).
Reference: ‘A Table for Friends’ by Skye McAlpine (Bloomsbury Publishing, 2020) p.232.
