Blackberry, Pistachio and Chocolate Chip Loaf Cake
This Blackberry, Pistachio and Chocolate Chip Loaf Cake brings together sweet bursts of juicy blackberries, the nutty crunch of pistachios, and pockets of rich chocolate in every bite. It's the perfect bake for afternoon tea, casual get-togethers, or simply treating yourself but be warned, one slice won’t be enough!
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 10
What do I need?
- 200 g plain flour
- Pinch of salt
- ¼ tsp bicarbonate of soda
- ¼ cup milk
- 2 tsp lemon juice
- 120 g unsalted butter, softened
- 200 g caster sugar
- 3 eggs + 2 egg yolks
- ½ tsp vanilla extract
- 100 g dark chocolate chips
- 50 g shelled pistachios, roughly chopped
- 125 g fresh or frozen blackberries
How do I make it?
- Preheat oven to 180C.
- Grease and line a 22-centimetre loaf pan. Set aside.
- Add flour, salt, and bicarbonate of soda to a bowl and stir to combine.
- In a small bowl combine milk and lemon juice. Set aside.
- Beat butter and caster sugar with an electric mixer until light and fluffy. Gradually add the eggs and egg yolks, beating well. Add vanilla and stir into the mixture.
- Turn mixer speed to low and gradually add flour mixture, beating until combined.
- Tip in chocolate chips, pistachios, and blackberries and fold through by hand until just combined.
- Pour batter into prepared loaf pan, spreading it evenly. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
- Allow to cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
- Serve dusted with icing sugar if desired.
