Pistachio and Lemon Loaf
250g unsalted butter, room temperature
250g golden caster sugar (see note below)
4 large eggs, whisked
Zest of one large lemon
Seeds from one vanilla pod
120g pistachios, ground
100g almonds, ground
40g plain flour
Favourite lemon icing or drizzle recipe and 60g of chopped pistachios for decoration.
Method:
* Preheat the oven to 150 degrees and prepare pan.
* Beat the butter and sugar sp3 for 3-4 minutes until light and creamy.
* Gradually add the eggs into the mixture until combined, then add the vanilla and lemon zest.
* Add in the ground nuts and flour to mixture mix sp 5 for 40 secs.
* Divide mixture and place in oven. For 2 9cm x 18cm pans the time guide was 35 -40 mins. (see note below)
* When baked, remove from the oven and leave in the tins for about five minutes before removing.
* Ice when cooled.
NOTE 1: I couldn't find golden caster sugar, apparently it's very popular in the UK. When I googled, it is a raw caster sugar with a buttery flavour. I used raw sugar and processed in TMX.
NOTE2: My oven is on a go slow today. I set it at 160 degrees and it still took 35 minutes to cook mini loaves.
This recipe was found on The Little Loaf blog and she used a syrup to drizzle over the loaves.
