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 | WEIGHT |
|---|---|
| MAURI Variety Loaf Mix | 1.200kg |
| Eggs | 0.450kg |
| Vegetable Oil | 0.240kg |
| Raspberries (frozen) | 0.480kg |
| Pistachio Paste | 0.050kg |
| Pistachio Nuts (coarsely chopped) | 0.120kg |
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.
A versatile mix ideal for loaf-style cakes that allows for the addition of ingredients such a banana pulp, pear, raspberries and nuts.
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