Pis­ta­chio and car­damom loaf cake

The Sunday Telegraph - Sunday - - Eating & Drinking -


125g un­salted but­ter, at room tem­per­a­ture

300g caster sugar

3 large eggs

225g self-rais­ing flour

60ml nat­u­ral yo­gurt

60ml whole milk

10 green car­damom pods

100g pis­ta­chio nuts, blitzed in a food pro­ces­sor un­til fine


Pre­heat the oven to 180C/Gas 4. Grease and line a 900g loaf tin. In a bowl, beat the but­ter and sugar to­gether un­til light and fluffy. Add the eggs and flour and beat again un­til smooth. Whisk the yo­gurt and milk to­gether. Bash the car­damom pods, re­move the skins and grind the seeds down un­til fine in tex­ture. Add the yo­gurt mix­ture to the bat­ter along with the blitzed pis­ta­chios and car­damom. Gen­tly fold to­gether un­til fully com­bined. Pour into the pre­pared tin and bake for roughly 45 min­utes to an hour. You are look­ing for the loaf to be golden brown and a sharp knife to come out of the cen­tre clean. Al­low to cool be­fore re­mov­ing from the tin and serv­ing.

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