Pistachio Sandwich Loaf

A family recipe from Sean (Liverpool, UK).

Getting ready: 20 min · Cooking: 1 hr · Feeds: 10

Ingredients

• 190g (7oz) unsalted butter
• 190g (7oz) plain flour
• 190g (7oz) caster sugar
• 3 eggs
• 1tbsp baking powder
• 1/4 tsp salt
• 25 ml (1floz) soured cream
• 1tsp vanilla essence
• 100g (3oz) shelled pistachios, finely chopped. A little extra for topping.
• For the glaze: 120g (4oz) icing sugar
• For the glaze: 40g (1 1/2 oz) pistachios

Directions

1. Preheat the oven at 170c or Gas mark 3, then grease the loaf tin with a little extra butter and dust with flour to prevent sticking to the tin.
2. Using a hand held electric whisk or a free standing electric mixer with a paddle attachment, cream together the butter and sugar until pale and fluffy.
3. Add the eggs (1) at a time, mixing well after each addition and scraping down the bowl to make sure all the ingredients are properly mixed together.
4. Sift together the flour, baking powder & salt, then add to the creamed mixture in 2 batches and mix on a low speed until just incorporated.
5. Add the sour cream and vanilla essence, then stir in the chopped pistachios by hand.
6. Pour or spoon the batter into the prepared tin, then place in the oven for 50-60 minutes to bake or until the sponge feels firm to the touch and a skewer inserted into the middle of the loaf comes out clean, with no uncooked batter sticking to it.
7. Allow the loaf to cool down in the tin, then turn out on a wire rack to cool completely down before adding the glaze.
8. Place the icing sugar in a bowl, add 2 tbs of water and mix together. This will form a fairly runny paste; if the glaze seems too thick, add a little bit of water to thin it.
9. Stir in the ground pistachios, keeping a small amount aside to sprinkle on top.
10. Pour glaze over the cooled loaf and sprinkle with remaining pistachios.
11. Tip: All good Like