PISTACHIO, ORANGE AND HONEY LOAF CAKE
This is a rich, sweet and aromatic cake. Perfect for afternoon tea or a fancy picnic.
Provided by Mr_Dobney
Time 1h45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven to Gas mark 3, 160°C, 140°C fan.
- Cream the Butter, Sugar and Honey together until light and fluffy.
- Beat the Eggs into the Butter and Sugar.
- Use a food processor to blitz the Pistachio into a crumb. Try to maintain different sized pieces for texture and flavour. You can use a knife to obtain the same result.
- Set aside about 15g of the pistachio crumb for topping. Add the Pistachio, Flour, Orange zest and half the Orange juice to the Eggs and Butter. Mix together to form the cake batter.
- Put the batter into a lined 2lb loaf tin. Place on the middle shelf of the oven for 1 hour. Check every 5 minutes after the hour until a skewer comes out clean.
- While the cake is in the oven make up a glaze. Weigh the second half of the orange juice and add the same amount of sugar, mixing together regularly to form the glaze. This should be approximately 30g sugar.
- When the cake is out of the oven spike holes into the cake using a skewer and brush all of the glaze over the cake. Sprinkle the remaining Pistachio onto the glaze.
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