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🍰 Moist Pistachio Loaf with Citrus Zest

685 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the pan)
• soft breadcrumbs (for the pan)
• 1 untreated lemon
• 1 untreated orange
• 150 g pistachio kernels
• 250 g flour
• 1 tsp baking powder
• 250 g butter
• 5 eggs
• 225 g sugar
• 0.5 tsp fleur de sel

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Brush the loaf pan with the butter.
3. 3. Dust the pan with the breadcrumbs.
4. 4. Wash the lemon and orange under hot water.
5. 5. Dry the fruits with a cloth.
6. 6. Grate the zest of the lemon.
7. 7. Squeeze the juice of the lemon.
8. 8. Puree the lemon zest and juice with 2 to 3 tablespoons of pistachios until smooth.
9. 9. Chop the remaining pistachios coarsely.
10. 10. Mix the chopped pistachios with the flour and baking powder in a bowl.
11. 11. Cut the butter into small pieces.
12. 12. Melt the butter pieces in a small saucepan.
13. 13. Remove the pan from the heat and let the butter cool down.
14. 14. Place the eggs in a large mixing bowl.
15. 15. Whisk the eggs with the sugar until frothy.
16. 16. Stir the pistachio-lemon cream into the egg mixture.
17. 17. Alternately add the melted butter and the flour mixture to the egg cream.
18. 18. Stir everything until a smooth batter forms.
19. 19. Grate the zest of the orange.
20. 20. Mix the orange zest with the salt.
21. 21. Spread the orange zest mixture over the batter.
22. 22. Bake the cake for about 50 minutes until golden brown.
23. 23. Perform the skewer test to check for doneness.
24. 24. Remove the cake from the oven.
25. 25. Let the cake rest in the pan for a few minutes.
26. 26. Turn the cake out onto a wire rack.
27. 27. Let the cake cool down completely.

Nutrition per serving

• kcal: 685
• Protein: 12 g · Fett/Fat: 48 g · Carbs: 49 g