Cardamom, pistachio and marmalade drizzle loaf
Serves 10-12 |
- 8 cardamom pods
- 200g pistachio kernels
- 150g soft butter
- 175g caster sugar
- 3 large eggs
- 100g self-raising flour
- 1 teaspoon baking powder
- 5 tablespoons marmalade
- 3 teaspoons orange blossom water
- 1 lemon
- Preheat the oven to 170°C, fan 150°C, gas 3, and prepare a 19cm x 9cm, 7cm-deep loaf tin – grease inside and line the base with baking paper, or use a nonstick loaf liner.
- Crush the seeds from 8 cardamom pods using a pestle and mortar. Whiz 100g pistachio kernels in a processor until very finely chopped. Add both to a bowl with 150g soft butter, 125g caster sugar, 3 large eggs, 100g self-raising flour, 1 teaspoon baking powder, 2 tablespoons marmalade, 2 teaspoons orange blossom water (I use Nielsen-Massey) and a pinch of salt – mix with an electric hand whisk until combined. Roughly chop another 100g pistachio kernels; stir into the mix.
- Tip the mixture into the prepared tin and bake for 1 hour-1 hour 15 minutes, covering the top of the loaf with foil halfway through to prevent it over-browning.
- Gently heat 3 tablespoons marmalade, then combine with the juice of 1 lemon, 50g caster sugar and 1 teaspoon orange blossom water and drizzle on top of the warm loaf. Leave to cool in the tin, and serve cut into slices.
It's the time of year for marmalade, which I love and make religiously every January when Seville oranges come into season. So much so, I've written a book about it. If you want to try making a batch, seek out Marmalade: A Bittersweet Cookbook (Saltyard Books, £20). Or, if you just want the flavour, try this quick, easy cake – it may well give you the marmalade bug.