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Marbled Chocolate and Pistachio Loaf

Combined Ingredients  

120g butter

6 eggs

410g caster sugar

300g flour

2 tsp baking powder

180ml whipping cream

30g unsweetened coca powder

1 tsp mild honey

35g pistachios

1tbsp salt

 

Chocolate Batter

60g butter

3 eggs

210g caster sugar

90ml whipping cream

pinch of salt

135g flour, sifted

30g unsweetened cocoa powder, sifted

1 tsp baking powder, sifted

 

Let’s start by preheating our ovens to 160˚C and greasing our loaf pan.

Beginning with our chocolate batter, melt the butter in a saucepan over a low heat and then set it somewhere to allow it to cool down. Beat together eggs and sugar until they reach a light and creamy stage, then stir in cream, salt and the cooled melted butter. Lastly fold in the dry ingredients and stir until just combined.

 

Pistachio Batter

60g butter

1 tbsp water

200g caster sugar

1 tsp mild honey

35g pistachios

3 eggs

90ml whipping cream

pinch of salt

165g flour, sifted

1 tsp baking powder, sifted

 

On to our second batter, start by melting the butter in the same manner and setting aside to cool. Then in a different saucepan melt your tablespoon of water with the honey and only 20g of the caster sugar, stirring till grains of sugar are no longer visible. Once the sugar has melted into the syrup, bring it to the boil and then take off of the heat. If you have a blender, GREAT! If not, then be prepared for some loud and tiring work. Either blitz your pistachios to a fine powder or find yourself something heavy and bash them to bits (which is the approach I favoured). Next, add your syrup to the pistachio powder in the blender or with a whisk to form something reminiscent of a paste. Once we’ve achieved paste, add your eggs and the remaining sugar and beat until we reach that light creamy stage. Finally, stir in the cream, melted butter and the dry ingredients.

Getting a marbled effect is much easier than you may anticipate. Simply, put in a spoonful of pistachio mix, then a spoonful of chocolate mix, then pistachio, chocolate and so on till your pan is full. Either leave it as is but I like to go one step further and take a knife and draw in extra swirls. Creativity is encouraged!

Bake for an hour or until a knife (or piece of dry spaghetti) comes out clean. Refrain until the cake is cool and then turn out onto a rack. Enjoy!

 

NB my mistake whilst making this cake was, I’m sure, not reducing the pistachios to a fine enough powder and so they were concentrated in large-ish chunks throughout the cake. I think that caused the cake to all in all have less of a pistachio-ey flavour and so I urge you to go for gold if you don’t have a blender. Good luck!


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