Baked to golden perfection, this Pistachio Loaf will fill your kitchen with a tantalising aroma that promises a feast for the senses. Whether enjoyed at breakfast, as an afternoon snack or as a dessert with tea or coffee, each slice offers a moment of indulgence with its nutty undertones and subtle citrus zest.
Ingredients:
- 120g pistachios
- 2 cups (240g) powdered sugar, plus extra for dusting
- 1 cup (100g) almond meal
- 1/2 cup (75g) self-raising flour
- 6 egg whites
- 160g salted butter, melted
- Finely grated zest of 1 lemon
Method:
Preheat the oven to 160°C (320°F). Grease and line a loaf tin with baking paper.
In a food processor, pulse the pistachios until finely ground, but not to a paste.
In a large bowl, combine the ground pistachios, icing sugar, almond meal and self-raising flour. Mix well until evenly combined.
In another bowl, whisk the egg whites until stiff.
Gradually add the melted butter, whisking all the time.
Add the finely grated lemon zest and whisk until smooth.
Gently fold the wet ingredients into the dry until just combined. Take care not to overmix.
Pour the mixture into the prepared loaf tin and smooth down the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted in the centre comes out clean.
Leave to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
When cooled, dust with icing sugar before slicing and serving.
