You may know it, but in case you missed it… the 26th of February was International Pistachio Day! And how could I not make something special for the event? Eh? Here we go again, then, with a delicious pistachio & chocolate chip tea loaf cake.
- 200g of plain flour
- 180g of sunflower spread (or butter)
- 200g of sugar
- 3 eggs
- 1 tsp of baking powder
- a few drops of vanilla essence
- 100g of grounded pistachios
- 50g of dark chocolate chips
Pre-heat the oven to 200°C (392°F). Mix well the sugar and eggs, until it becomes light and fluffy. Add the flour, the melted spread/butter – depends on you – the vanilla and baking powder and mix well. If the dough looks too dense, add some milk, a tiny little bit at the time so you don’t create the opposite problem.
Finally add the pistachios and chocolate chip and place the dough in a tea loaf tin, covered with baking paper, and cook for 40 minutes, or until well cooked. It will shrink a bit from the sides, that is when it’s cooked! Leave it to cool on a cooling rack. The result is a wonderful pistachio & chocolate chip tea loaf.
The teapot is from a nice little shop in Camden Town, you can find it here.
Our first post was a delish savoury treat, find it here!