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Cardamom, pistachio and marmalade drizzle loaf


Serves: 10-12
Cardamom, pistachio and marmalade drizzle loaf
Photographed by Karen Thomas

Cardamom, pistachio and marmalade drizzle loaf


Serves: 10-12

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Nutritional information (per serving)
Calories
315Kcal
Fat
20gr
Saturates
8gr
Carbs
25gr
Sugars
19gr
Fibre
0gr
Protein
7gr
Salt
0.4gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 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

Step by step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Chef quote
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.

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