I made this little loaf last week, on a whim. I was feeling a loaf craving and wanted something moist and just a little bit dense. Basically, I wanted the opposite of light and airy. I wanted a loaf with substance and pistachios. I was going to riff off of my almond lemon loaf but I didn’t know if adding pistachios would do bad things to the texture so I did a quick little google search and found this gem of a recipe.
Usually I don’t blog while people are over, but the day that I decided to make this loaf, we had invited over our bestie for pizza night. I was in the middle of blogging when he arrived, but since I’ve fed him blog food before –food that’s kind of sort of had time to let’s say, cool off, due to photo-taking– he’s pretty cool with the whole routine. And since he was over I took advantage of the fact that Mike would pretty much say yes to anything I asked.
I asked for an absurdly large amount of pizza (I like leftover pizza maybe even more than fresh?) and some action shots. Action shots are a funny thing. Sometimes I manage to take them by myself; usually you can tell if you see my left hand awkwardly trying to do something. Sometimes I even manage to get out the tripod so I get some good ones. But normally, I ask Mike to take the shots for me.
Taking action shots with someone else (heck, even with yourself) takes a good amount of coordination. So there we were, me all set up, our friend sitting on the counter watching the whole thing, and Mike ready with the camera. I wanted to get a shot the egg falling into the bowl. At first Mike told me to count down, but I thought it would be better if he did. I actually have a horrible sense of timing, so I prematurely cracked the egg on the count of 2. We ended up laughing hysterically for a good five minutes and I wish someone had filmed the whole thing because you just had to be there. Speaking of filming, on a side note, if you guys are interested in behind the scenes stuff or just wacky snaps of me doing random things, follow me on snapchat, username iamafoodblog.
Photo antics aside, this little loaf is perfect for snacking on during tea time or for a little pre-brunch snack. Yes, sometimes I pre-brunch: it helps if when I’m going to one of those super buzzy places that have a long line up, or if I’m planning on making something a little more involved. Moist, slightly dense and full of nutty flavors, this little guy is super satisfying, especially next to a matcha latte.
Hope you guys have a happy Sunday! And I absolutely hope there’s brunch (and a little pre-brunch action) involved!
- 1/3 cup (75 g) unsalted butter, at room temp
- 6 tablespoons (82.5 g) super fine sugar
- 1/2 tablespoon lime zest
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup (90 g) ground almonds
- 1/2 cup (65 g) ground pistachios
Preheat the oven to 320F. Grease and line a small loaf pan with parchment paper and set side.
With the paddle attachment, in the bowl of an electric mixer, beat the butter, sugar, lime zest and vanilla until pale and creamy, about 10 – 12 minutes. Scrape down the sides of the bowl and incorporate the eggs, one at a time, mixing well after each addition. Beat for another 3-4 minutes. Gently fold in the ground almonds and pistachios with a spatula.
Spoon the batter (it is pretty thick) into your prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre only has a couple of moist crumbs clinging to it. Cool completely in the pan at room temperature before slicing. Enjoy!