Pistachio Latte Marble Loaf Cake
A moist loaf cake with a coffee sponge and a pistachio sponge marbled together, topped with pistachio buttercream
Servings 10
Calories 540kcal
Ingredients
For the coffee cake
- 1 tbsp Instant coffee
- 1 tbsp Boiling water
- 100 g Butter or baking spread unsalted, softened
- 100 g Light brown soft sugar
- 2 Eggs large
- ½ tsp Coffee extract optional
- 100 g Self raising flour
For the pistachio cake
- 100 g Butter or baking spread unsalted, softened
- 100 g Caster sugar
- 2 Eggs large
- 75 g Pistachios ground up in a blender
- 75 g Self raising flour
- ¼ tsp Baking powder
- Green food colouring optional, I used 2 drops of Colour Mill
For the buttercream & decoration
- 75 g Butter unsalted, softened
- 150 g Icing sugar
- 125 g Pistachio spread I used Black Milk
- 1 tbsp Milk
- 10 g Pistachios chopped
Instructions
- Pre-heat the oven to 160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- For the coffee cake, mix the instant coffee and boiling water together, set aside to cool fully
- Mix together the butter or baking spread and light brown soft sugar until light and fluffy, ideally using an electric mixer. Add the eggs, the cooled coffee and water mixture and, if using, the coffee extract, and whisk in until smooth. Mix in the self raising flour gently until fully combined
- For the pistachio cake, grind the pistachios in a high speed blender or food processor
- Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer. Add the eggs and whisk in until smooth. Mix in the self raising flour, ground pistachios, and, if using, the green food colouring gently until fully combined
- Put spoonfuls of each batter alternately into the loaf tin, use a butter knife to swirl the mixture around. Bake for an hour, or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
- To make the buttercream, mix the butter for a few minutes on it's own. Add the pistachio cream spread, icing sugar and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results
- Pipe or spread the buttercream over the cake and decorate with some chopped pistachios
- Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months
Notes
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- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
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- I used a baking spread for the cake and unsalted butter for the buttercream.
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- You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
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- I used instant coffee for this recipe. You can also boost the flavour with coffee extract if you like, I like Nielsen Massey's.
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- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
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- For easy lining of the tin, use a loaf cake tin liner.
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- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
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- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 540kcal | Carbohydrates: 50g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 217mg | Potassium: 159mg | Fiber: 1g | Sugar: 35g | Vitamin A: 817IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg
