One of my favourite activities on a cold winter day is to bake…then of course enjoy the results of my labour!
This loaf cake was inspired by a delicious recipe I saw by Candice Brown, the winner of Great British Bake Off last year. I love the combination of raspberry and pistachio (as you may have realised from other recipes!). It uses coconut sugar which I think adds a really lovely extra flavour depth to the cake. I also love the way that freeze-dried raspberries really add to the fruit flavour of the cake – and make a decoration that lasts. As much as I love raspberries, they go bad so quickly.
40g coconut sugar mixed with 1 teaspoon ground nutmeg
75g pistachio nuts, shelled (also used in topping)
40g unsalted butter
35g self-raising flour
1 teaspoon baking powder
40g fresh raspberries
handful SUPERGOODFRUITS freeze dried raspberries (also used in topping)
50g dark chocolate (also used in topping)
splash of (hazelnut) milk
First of all, toast your pistachios by putting them on a baking tray in the over (at 160c fan) for about 10 mins before leaving to cool on the side. While they’re cooking/cooling, line a loaf tin. I tend to make little cakes so this one makes 4 generous slices but you can easily increase the ingredients if you want to make a bigger cake.
In a mixing bowl put the butter, coconut-nutmeg sugar, flour and crumbled SUPERGOODFRUIT freeze-dried raspberries, mixing them together with the egg, baking powder and a splash of milk (I used hazelnut milk but you can use any flavour you like!).
Coat your fresh raspberries with a sprinkle of flour (this stops them sinking to the bottom of your cake) and chop 2/3 of your chocolate.
The pistachios should now have cooled, so put almost all off them into a food processor/blender (make sure you save some for the topping). Blast the non-topping pistachios until they are the size of large breadcrumbs.
Add the raspberries, pistachios and chocolate to the cake mix and gently fold together.
Then pour the mixture into your lined loaf tin. Bake in the over for about 45 minutes.
Check your cake is done by putting a skewer through it and seeing if it comes out clean. If mixture is stuck to the skewer, then it needs more cooking time!
When it’s ready, leave it to cool for 5 minutes in the tin before removing it and putting it on a rack to cool completely.
Using the bain-marie method (a bowl over a pan of simmering hot water), melt your remaining third of chocolate. Roughly chop your remaining pistachios and crumble the SUPERGOODFRUITS raspberries.
When your cake is cooled pour the melted chocolate over it and sprinkle the pistachios and raspberries over the top.