I have always had a fondness for the exquisite Bonne Maman fruit cakes, beautifully wrapped in delightful packaging. These cakes are characterized by their light texture, avoiding any heaviness or darkness. This article is dedicated to celebrating these delectable treats.The luxurious, buttery essence of pistachios becomes prominent when they are finely ground with flour; this technique releases their natural oils, resulting in a softer texture and enhanced flavor profile. A touch of matcha adds a nuanced bitterness and depth that harmonizes beautifully without overpowering the other ingredients.This loaf cake radiates elegance—subtle yet fragrant with just the right hint of earthiness.
Pistachio & Matcha Loaf Cake (as depicted above)
This cake boasts a fine crumb and is wonderfully moist, adorned with a delicate layer of matcha icing that sets to a soft pale green hue.
Readiness Time: 5 minutes
Baking Time: 1 hour 10 minutes (plus cooling)
Makes: One 450g loaf
Ingredients:
150g all-purpose flour
4g baking powder
100g shelled pistachios
3g matcha powder
2g fine sea salt
150g golden caster sugar
150ml plant-based milk
20ml olive oil
For the Matcha Icing:
30g deodorized cocoa butter
20ml groundnut oil
100g icing sugar
2g matcha powder (plus extra for garnish)
Begin by preheating your oven to 200°C (180°C fan)/390°F/gas mark 6 and place an oven rack in the centre position. Line a 450g loaf tin with baking paper, allowing some overhang for easy removal later.
Add flour,baking powder,pistachios,matcha powder,and salt into a food processor; pulse until the pistachios are finely ground and start to clump together slightly—this indicates that their oils have been evenly released.
Add sugar, milk, and olive oil into the processor; pulse again until everything is well combined while scraping down any mixture stuck on the sides. alternatively, you can whisk these ingredients together in a bowl after mixing them separately from dry components until smooth without overmixing—ensure no dry streaks remain.
Spoon batter into your prepared tin using a spatula for an even surface on top. Bake for approximately 45–50 minutes or until it turns golden brown on top; check doneness by inserting a skewer into its center—it should come out clean. Avoid opening your oven door before at least 35 minutes have passed to prevent collapsing—the cake should rise slightly while feeling springy when touched.
Create your icing by melting cocoa butter over low heat in saucepan; mix in groundnut oil along with icing sugar and matcha until you achieve smooth consistency.
Pour this glaze generously over cooled cake placed on racks—use pastry brush if necessary—and allow setting at room temperature.
The finished product can be stored at room temperature within an airtight container for up three days or tightly wrapped in cling film before freezing up three months—defrosting at room temperature when needed!
Light Fruit Cake Delight
This airy fruit cake combines tenderness with aromatic notes featuring just enough fruits like rum-soaked sultanas alongside dried cranberries plus candied citrus peel adding intrigue without being overwhelming—the rum presence is subtle yet noticeable! Ideal even for those who typically shy away from traditional fruit cakes due its lightness making it irresistible! You will need one standard-sized loaf tin measuring around 450 grams.
Prep time: 5 min, Soak time: (Overnight), Cook time:< strong >1 hr 10 min (plus cooling)< br />
Makes:< strong >One 450 g loaf
Main Ingredients Include :
60 g raisins
30 g dark rum
150 g all-purpose flour
5 g baking powder
1 g fine sea salt
120 ml plant-based milk
40 ml groundnut oil
125 g golden caster sugar
Finely grated zest from half orange
5 ml vanilla extract
50 g candied orange pieces
30 g dried cranberries
Icing Ingredients :
80 grams icing sugar
10 milliliters dark rum
10 milliliters water
The night prior soak raisins within bowl filled with dark rum overnight—or if pressed for time microwave them covered briefly then let sit absorbing liquid afterward.To prepare batter preheat oven same way as previous recipe lining another similar sized pan ensuring edges extend beyond rim aiding removal post-baking.Sift together all dry components including flour/baking soda/salt inside large mixing vessel whilst combining wet elements separately whisking till sugars dissolve adequately before merging both mixtures folding gently avoiding excess stirring leading lumps forming rather achieving uniformity throughout mixture.After draining any remaining alcohol off soaked fruits incorporate them alongside other additions ensuring even distribution across entire batter blend!
Transfer completed mixture into lined pan smoothing surface evenly once more prior placing inside heated surroundings allowing bake duration between forty-five-fifty mins checking readiness via inserted skewer method mentioned earlier!
Post-baking allow resting period followed by transferring onto wire rack letting cool fully before applying glaze made simply through blending aforementioned ingredients till smooth consistency achieved brushing liberally atop cooled creation leaving set aside thirty-sixty mins afterwards wrapping securely storing appropriately lasting five days max freshness guaranteed!
- This collection features edited excerpts from Beyond Baking authored by Philip Khoury published under quadrille priced £30 available now viaguardianbookshop.com