I’m not sure how overtly autumnal pistachios are but I sure do love them. The ritual of shelling salted pistachios and seeing the pile of husks grow rapidly is very satisfying; for some reason my family seem to buy all of the pistachios at Christmas. While in Greece in September, I tried a wonderful bright green pistachio ice cream at Lolita’s Gelato and found out that pistachios are a local delicacy in Santorini, they’re everywhere. I love their green hue and that a handful of them counts as good fat! I recently came across a recipe in the Hummingbird Bakery’s “Cake Days” for this pistachio loaf cake and the idea really appealed to me. I must admit haven’t had the best of luck with Hummingbird Bakery recipes in the past. It was sadly hidden away right at the back of the book before the guidance notes, as if nobody is meant to find it! Well, I found it and had to give it a go.
The cake is soft, with sweetness coming from the frosting rather than the cake itself, well-distributed nuts and it is a lovely pale green against the white frosting. The chopped pistachios on top of the cake add a pop of colour and contrast against the white and easily give the flavour away to whoever’s looking! Just look at this green!
This was another long bake and a lesson I’m taking away is to reduce my oven temperature as the outside was ever so slightly too dark for my liking. When I tucked into a slice I felt that the outer crumb was slightly too hard. A similar timed bake with a touch less heat is one thing I’d do differently next time. Another random but potentially helpful point is that I used a very angular loaf tin. I have three different loaf tins with varying degrees of rounded corners and depths and I chose this one as it was the deepest, but on reflection I feel like the loaf cake looked a little like a brick with frosting on top 😳 (mostly because of the colour of it… but the sharp corners certainly didn’t help).
I can’t get enough of this frosting. It is so versatile. The original recipe called for a simple icing glaze (which I’m sure would work fine) but I wanted to use this frosting to give the cake extra height and volume, as well as a bit of piped decoration. I also judged that the cake was unlikely to be overly sweet based on the ingredients used, and wanted to add a little bit of luxury. I’ve slathered this frosting on blueberry cakes, lemon cakes, cupcakes of all flavours, carrot cakes… it works with many different cakes because the primary flavour is buttercream with a discreet white chocolate, almost vanilla-like sweetness.
This cake earned me a lot of kudos at work! People hear that you’ve baked with pistachio and are instantly interested; I suppose it’s quite an unusual baking ingredient. I would definitely recommend making it as a casual gift, to serve if you’re hosting a cup of tea for friends of an afternoon or to keep in a cake tin for slices during the week. It’s easy to make too (if you have patience for all that pistachio chopping!).
For the cake
190g unsalted butter
190g plain flour
190g caster sugar
3 large eggs
1 tsp/5g baking powder
1/4 tsp salt
25ml sour cream
1 tsp vanilla extract
100g shelled unsalted pistachios, roughly chopped (for the cake mixture)
15g shelled unsalted pistachios, roughly chopped (to top the cake)
For the white chocolate cream frosting
100g white chocolate
140g unsalted butter, very soft
140g icing sugar, sifted
1 tsp vanilla extract
- Preheat the oven to 160 degrees (fan) or 180 degrees (conventional), and grease and line a 2lb cake tin with baking parchment.
- Cream the butter and sugar together in an electric mixer or with a hand-held mixer until pale and fluffy.
- Add the eggs one at a time and mix very well until completely incorporated into the mixture. It shouldn’t curdle.
- Sift the flour, baking powder and salt together and add to the mixture in two halves. Beat the flour in on a slow speed to avoid overmixing.
- Add the sour cream and vanilla essence and mix.
- Mix in the 100g of chopped pistachio by hand so that they are well distributed. By this point the mixture should look a little something like this:
- Add the mixture into your lined loaf tin and smooth out. The recipe calls for 50-60 minutes before checking it with a skewer but mine needed about 67 minutes!
- Remove for the oven and allow to cool in the tin for 10 minutes or so before turning out to cool completely.
- Melt the white chocolate in small chunks in a bowl over a pan of barely simmering water. I have read that white chocolate has the lowest melting point of all chocolates and so if it’s overheated it doesn’t incorporate into other ingredients very well or set well. Keep stirring it and take it off the heat as soon as the majority of the chocolate is melted – the remaining chunks will melt in from the existing heat. Allow this to cool in the fridge for about 5 minutes.
- Beat together the butter, icing sugar and vanilla extract until fluffy and stiff (about 5 minutes).
- Add the white chocolate into the buttercream mixture slowly and continue to beat until it reaches a light and soft consistency. If you want to spread the frosting then feel free to use this straight away. I piped mine so I popped it in the fridge for 10 minutes to pipe smoothly.
- Spread or pipe the frosting onto the cake. Sprinkle the remaining chopped pistachios onto the frosting and put the cake on the nicest cake stand you have.
I’ll definitely be keeping my eye out for more pistachio recipe as it’s not a common ingredient. I imagine it would go well with a sharp citrus flavour too. Perhaps I will incorporate some into my next lemon drizzle to see what happens!
PS – isn’t my copy of Homer’s “Odyssey” beautiful?! I’m slightly obsessed with it! I can’t take it out of the house as I don’t want to get the edges bent or accidentally spill something on it. It’s a joy to look at. And read of course; I’m making my way through it slowly but surely. I’d be interested if anybody out there has read it and would care to discuss it with me!