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Cake, Sponge & Muffin, Sweet Goods

Pistachio & Raspberry Bread

Satisfy those sweet tooth cravings while brightening up your kitchen with this pistachio & raspberry bread. A great recipe for homebakers and bakers alike to get everyone involved (whether baking or consuming!)

Ingredients

INGREDIENTSWEIGHT
MAURI Variety Loaf Mix1.200kg
Eggs0.450kg
Vegetable Oil0.240kg
Raspberries (frozen)0.480kg
Pistachio Paste0.050kg
Pistachio Nuts
(coarsely chopped)
0.120kg

Method

LOAF METHOD

STEP 1

Place all ingredients except raspberries in a bowl. Using a beater, mix on low speed for 1 minute. Scrape down.

STEP 2

Mix for a further 4 minutes on low speed.

STEP 3

Fold in by hand the frozen raspberry pieces.

STEP 4

Deposit 1.2kg of batter into a greased 700g bread pan lined with baking paper. (Approximately 22cm length x 9cm width x 10cm height tin size)

STEP 5

Sprinkle 20g of coarsely chopped pistachios over the cake batter before baking.

STEP 6

Bake at 180°C for approximately 90 minutes or until sufficiently cooked.

ASSEMBLY

STEP 1

Once loaf is baked, remove from the pan and allow to cool.

STEP 2

Decorate with fresh raspberries, pistachio nuts and dust with icing sugar to garnish.

Let’s bake better together. Call us on 1800 649 494

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