Pistachio and Blackberry Jam Olive Oil Loaf

• total tid: 45 minutes

Ingredienser

1 ½ cups plain flour (188g)

100g pistachio kernels, finely chopped

2 tsp baking powder

½ cup sugar (100g)

¾ cup olive oil

1 cup Greek yoghurt

2 tsp vanilla extract

3 med eggs

pinch of salt

4 tbs blackberry jam

for honey blackberry cream cheese icing)

200g cream cheese, softened

2 tbsp honey

2 tbsp blackberry jam

Blackberries, fresh

Fremgangsmåte

Preheat oven to 175°C. Line a loaf tin and set aside.

In a bowl, combine flour, pistachio, baking powder, spices, sugar and salt. Whisk well.

In a separate bowl, whisk together olive oil, yoghurt, eggs and vanilla until smooth and fluffy.

Add dry ingredients into the wet and mix until just combined (be careful not to overmix, cake will turn out dense!).

Pour batter into the prepared loaf tin and smooth the top. Spoon over the jam and swirl with a spoon.

Bake for 40–50 minutes or until golden and a toothpick comes out clean. Set aside to cool.

For the icing, whisk cream cheese and honey until smooth and silky. Spoon in jam, but do not mix.

Once the loaf has cooled, spread over the cream cheese icing (this should swirl the jam in) and top with fresh blackberries. Drizzle with extra honey if desired.

Hope you love,

Manuela x