So after stating in last weeks post that I was going to try and do something a little more adventurous this week, I bottled in and, instead, have opted for this cherry and pistachio loaf. Since it is my sister’s last week before she jets off to New Zealand for a year, I decided to take a little break from what was my constant baking and spend some time with her. So, yet again, sorry not sorry! However, I feel like this will still be a pretty delicious recipe, purely because it is based on a foolproof one I use by the Primrose Bakery, so hopefully you’ll be able to forgive me once again.
Since it is a little safer than the recipe for my dandelion and burdock loaf I did a few months ago, I was hoping I’d have a slightly better result. The dandelion and burdock was lovely, but the flavour didn’t translate particularly well, especially if you weren’t hugely familiar with the flavour. Cherry and pistachio, however, both have more distinct flavours so I was hoping that they would be more discernible in the final thing. The adaptations I made weren’t the most mind-blowing in the world, but there was a little more open for debate when it came to the decoration. The normal recipe uses apricot jam to glaze the loaf, but since I chose not to bake a layer of fruit on the top of mine I didn’t think this would look as effective. I therefore decided to make a water icing flavoured with the jam to drizzle on the top, and then sprinkle over some pistachios for a little more colour (I am also slightly obsessed with pistachios so I’m happy!).
On the whole the loaf worked well. Although it crumbled slightly when we cut it, mainly because we were too impatient to let it cool, it was moist and flavoursome. I thought it could have done with some more cherries and my Mum didn’t necessarily think it needed the icing on top, but I was still pretty happy. You could, instead of layering the cherries, simply add them to the mix, but either way I hope you enjoy!
Cherry and Pistachio Loaf Cake
- 125g margarine
- 225g self raising flour
- 175g caster sugar
- 2 eggs
- 3 tbsp black cherry jam
- Vanilla essence
- 150g cherries, either fresh or tinned
- 175g pistachios
- 25g icing sugar
- 1 tsp black cherry jam
- Preheat your oven to 180C/ 160 Fan.
- Put the eggs, margarine, sugar and vanilla essence to your mixer and mix until it forms a pale batter.
- Add 150g of the pistachios and the jam, then mix for a couple more seconds.
- Tip half the mix into a lined loaf tin and cover the top with the fresh cherries, then put the rest of the mixture on top. Chop the remaining cherries into small pieces and scatter over the top.
- Bake in the oven for about an hour until golden, then leave to cool before decorating.
- For the icing, mix the icing sugar with a little water (you will only need a few small dribbles from the tap) until it is a thick yet runny consistency. Mix in the remaining jam, then drizzle over the loaf. Crush the remaining 25g pistachios in a pestle and mortar and scatter on the loaf to finish.