This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.
The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.
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9 x 5-inch loaf
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Ingredients
Pistachio Loaf
- 1 3/4 cups (223g) all purpose flour, sifted
- 2/3 cup (74g) pistachio flour
- 2 teaspoons (9g) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 1 medium lemon
- 1/4 cup (57ml) vegetable oil or neutral oil of your choice
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 drop green gel food coloring (optional)
- 1/2 cup (113g) sour cream
- Chopped pistachios for garnish
- Small pesticide-free roses or fresh raspberries for garnish (optional)
Raspberry Icing
- 1/2 cup (62g) raspberries
- 1 tablespoon (15ml) fresh lemon juice
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- 1 pinch fine sea salt
Ingredients
Pistachio Loaf
Raspberry Icing
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Instructions
- Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
- In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt.
- In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
- On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
- To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-size bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.
Recipe Notes
*To find my favorite pistachio flour, click here.