Pistachio Loaf Cake with Raspberry Lemon Syrup
Ingredients
- ●3/4 cup pistachios, powdered
- ●1 cup AP flour
- ●2 tsp baking powder
- ●1/8 tsp salt
- ●100g softened butter
- ●1/2 cup castor sugar
- ●1/2 tsp vanilla extract
- ●3 eggs
- ●1 cup Greek yoghurt
- ●1/2 cup milk
Instructions
Preheat your oven to 180°C and grease and line a loaf tin.
In a bowl, whisk together the powdered pistachios, AP flour, baking powder, and salt, then set aside.
In a separate large bowl, beat the softened butter and castor sugar together until pale and fluffy.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Fold in the Greek yoghurt until combined.
Add the dry ingredients and milk alternately to the wet mixture, folding gently until just combined.
Pour the batter into the prepared loaf tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
Prepare a raspberry lemon syrup by gently heating fresh raspberries and lemon juice with a little sugar until the raspberries break down and the syrup thickens slightly.
Pour the warm raspberry lemon syrup over the cooled loaf and serve.