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Before starting this Moist Pistachio Loaf Cake recipe, make sure you have organised all the necessary ingredients.
Soften the almond paste in the microwave for 30 seconds. Cut into small chunks and place in a high, narrow recipient (jug)...
... and add the whole eggs.
Mix with a hand blender.
Add the castor sugar...
... and mix with the hand blender for 3 minutes.
Add the pistachio paste.
Mix until incorporated. The consistency should be foamy and homogeneous.
Add the sifted flour and baking powder.
Transfer the preparation into a mixing bowl.
Add the grape seed oil. Oil is what will give the cake a super soft consistency.
Combine gently with a rubber spatula...
... until homogeneous.
Grease an Exoglass loaf cake mould with an oil spray, oil or butter...
... and fill with the pistachio preparation...
... leaving a gap of 1 cm on top.
Bake in a fan-assisted oven preheated at 160°C (gas 3) for 55 minutes.
The cake is cooked when puffed and golden.
Insert the blade of a knife to check whether the cake is cooked. The blade should be dry when you take it out, otherwise cook for another 10 minutes.
In a recipient, place 150 grams of chopped pistachios and 50 grams of pistachio powder. Combine.
Release the warm cake from the mould. Set aside to cool. The cake is soft and delicate so it is best to wait until it cools down before decorating it.
Melt the clear apricot glaze with a little water in the microwave, then apply with a brush over the surface of the cake.
Coat the whole surface of the cake with the pistachio mix (chopped pistachios and pistachio powder). The pistachio crust should easily stick to the glaze.
The pistachio cake is now ready to serve.
Using a serrated knife, cut the cake...
... into regular slices. Enjoy!