Eggless Pistachio Cranberry Christmas Cake
... so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.Makes one 4.5" x 7.9" loaf
Ingredients
- 85 g clarified butter / ghee melted, warm
- 110 g yogurt whisked
- 40 g milk warm
- Zest of 1 orange
- 75 g castor sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 100 g all purpose flour maida
- 25 g almond meal/ground almonds
- 50 g American pistachio peeled
- 50 g American cranberries chopped roughly
- 50 g dark chocolate chips
Topping
- American pistachios American cranberries, chocolate chips
Instructions
- Preheat the oven to 170C
- Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
- In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
- Whisk in the flour, pistachios, cranberries and chocolate chips.
- Transfer batter to loaf pan and even out.
- Top with pistachios, cranberries and chocolate chips
- Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
- Cool completely, then demold.
- The loaf is delicious warm as well but a little crumbly.