Rhubarb, Ginger & Pistachio Loaf Cake
1 hour I Serves 10
Make the most of rhubarb season with this moist and tangy loaf cake. Rhubarb and ginger are always delicious together, and ground almond brings intrigue to this cake's crumb as well as highlighting the nutty depth brought by chopped pistachios. A light and seasonal classic.
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Serving suggestion: an extra dollop of greek yoghurt and scattering of pistachios.
Ingredients
zest of 1/2 orange
2 tsp grated fresh ginger
125g roughly chopped pistachios
180g light brown sugar, plus extra for sprinkling
130g full-fat Greek yoghurt
3 egss
125ml extra virgin olive oil
180g ground almonds
100g plain flour
1 heaped tsp baking powder
3 sticks of English rhubarb, 1/2 sliced into 1-inch pieces, 1/2 cut on a bias into 2-inch diaganol pieces
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tags: vegetarian bakes seasonal highlights
Method
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Grease and line a 9 inch x 5 inch loaf tin. Preheat the oven to 180°C/160°C fan.
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In a bowl, whisk the eggs and yogurt together, then whisk in the olive oil. Stir through the grated ginger.
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Combine the flour, the baking powder, ground almond, salt, and fold this through you yoghurt mix.
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Stir through the pistachios and sliced rhubarb. Pour the mixture into your loaf tin, arrange the diagonally cut rhubarb on the surface of your cake (I like to do a flower pattern), sprinkle over extra sugar and bake for 40-45 minutes, until a skewer comes out clean.
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Slice and serve.