Elizabeth Minett’s Dessert Recipes: Flourless Pistachio Loaf
Pistachio desserts drizzled with honey are very popular throughout the Eastern Mediterranean and North African cuisines. This recipe reminds me of a trip I once took to Israel, and how overwhelmed I was with the delicious array of desserts and breads. And as spring is on its way, this is a refreshing and uplifting bread to have on the table. Made with nut meal instead of grain flour, this loaf will be a scrumptious way to keep you light-in-stomach as well.
1/2 cup coconut oil, some extra for greasing pan
1/2 cup caster sugar (superfine sugar)
1 Tblsp grated lemon rind
1 tsp vanilla extract
4 eggs, at room temperature
1 1/4 cup almond meal
1 cup pistachio meal (ground pistachios) *see tip
honey for drizzling
chopped pistachios for topping
*Tip -> To make Pistachio Meal: In a food processor, chop about 1 cup of whole pistachios until they become a fine meal (like a flour.) You can also do this with almonds, however its now easy to find almond meal in your local supermarket. Not so easy to find pistachio meal…
Grease a large 9″ loaf pan with coconut oil, and line with parchment paper
Preheat oven to 325F/160C. Place coconut oil, sugar, grated lemon rind, and vanilla in an electric mixer and beat for 10mins until creamy. Scrape down sides of the bowl and add the eggs, one at a time, beating well after each. Beat for another 3-4mins until well combined and fluffy.
Fold in (gently mix in) the almond and pistachio meals until combined.
Spoon the mixture into the loaf pan and smooth the top with the back of the spoon or spatula.
Bake for 1 hour or until inserted toothpick comes out virtually clean.
Allow to cool completely in the tin before removing. Drizzle the loaf with honey and sprinkle with pistachios