pistachio, brown butter, yoghurt loaf cake

pistachios are the superior nut, brown butter is the superior butter, greek yoghurt is the superior yoghurt, simply a good loaf cake.

this cake has a soft, moist but crumbly texture, with a slight tang to refresh the tastebuds!

this recipe is from the new way to cake by benjamina ebuehi

200g flour

185g sugar

1 1/2tsp baking powder

pinch of salt

150g greek natural yoghurt

2 eggs

capful of vanilla

30g neutral oil

150g browned butter, cooled to room temp

50g ground pistachios

preheat the oven to 350C, line a standard loaf tin with parchment paper.

sift together the flour, sugar, baking powder, salt in a large bowl.

in a separate bowl whisk together the yoghurt, eggs, vanilla, oil, and brown butter until smooth.

fold the wet ingredients into the dry, until a stiffish batter forms. pour the batter into the loaf tin, bake for 40-55 minutes (stick a toothpick or small knife in the centre if it comes out clean, it’s done). let cool.

top with whipped cream, some extra pistachios:)

* to make brown butter - place the butter in a small pan on medium-high heat, wait for it to melt, then it will start to bubble and give off a slightly nutty flavour and turn a deep golden brown (it can be a little tricky to tell when it’s done with colour since you can’t really see past the bubbles, so just swirl the pan or use a spoon to check, but try to learn the smell of when it’s done)