Happy belated birthday! -heat up lemon juice of a whole lemon with 25 grams of sugar until the mixture thicken and syrupy (basically your way to make syrup), This cake is divine!! It is a wonderfully rich cake, a real treat with tea or coffee. I should do an ice cream version of this . Love the colour of the sponge. Make it in a 9×13 baking pan like I do, or feel free to use a bundt pan or even 2 round cake pans to turn this dessert into a layer cake! Divide the batter between your two tins and bake for between 30 – 40 mins, testing to see if the cakes are done by inserting a skewer into the middle. So pretty too. This cake is a winner. Posted by Deidre | April 4, 2005 4:06 PM, Niki, 300g of pitachios is a ridiculous amount for my standards, my dog and I would do away with them in no time at all, Posted by savina | April 5, 2005 4:27 AM. Brilliant combination! I’ve made this cake so many times and it is always a crowd pleaser. Fold in the ground nuts and flour. A great alternative to chocolate cake. Thanks, I tried it but it all was just a butter. You could add a little natural yoghurt or chocolate ice cream, but this cake was so delicious I was happy to eat it on its own. These loaf cakes truly has wonderful combination of flavors! PISTACHIO AND LEMON (LITTLE) LOAF CAKES One morning I was leafing through a copy of River Café Easy when I discovered this recipe. I’ve made these loaf cakes last Christmas and on New Year’s eve. Found the recipe in Cooking Light a while back, and it's quite yummy. The cake comes from The River Cafe cookbook. Happy Birthday Kate! Please let us know how it worked for you. The combination of two types of ground nuts gives this cake an unusual, wonderfully moist, almost damp crumb, bright with the green of the pistachios and lifted by the sharp citrus sweetness of lemon juice and zest. The dense, damp, syrupy crumb makes this cake utterly irresistible. Can you give me any tips on working this out. Everything in balance (with chocolate). Didn’t last very long in our house. Ok I am sold. I guess I’d have to reduce the baking time… Great stuff! Laura – thank you. W elcome to the first of two extracts from River Cafe Two Easy, the second volume of River Cafe Cook Book Easy. I received electroshock therapy and I now sleep with a wooden stick in my mouth, but I'm recovered and I have a pistachio cake to show for it. Her pistachio pudding recipe looks inspirational. Nestled riverside under the Brooklyn Bridge, The River Café exudes romance with its breathtaking NYC skyline views, gorgeous atmosphere and above all our classic American cuisine. To quote Veruca Salt: I want it now now now! Kate. Had this cake in a small cafe in Amsterdam, it was so delicious that I asked for the recipe and they sent me this link. I do love a good pistachio! Frugal Feeding – ooh, that would be interesting. This delicious cake is originally from the River Cafe cookbook, and the authors run the wonderful Italian restaurant, River Cafe in London. 101Cookbooks has a pretty nice looking Chocolate-Pistachio Cake if you're interested. Make the glaze 6. Beat 2oz of butter (room temperature) and 4 oz of cream cheese (room temperature) with 35 grams of powder sugar until light and fluffy. It’s interesting to have an ice cream version of these loaf cakes. https://www.jamieoliver.com/recipes/fruit-recipes/orange-polenta-cake A glaze of more pistachios and sugar syrup on top has a gorgeous, almost caramel-like flavour and the overall experience of eating this cake is as close to perfection as I’ve tasted in a long time. Great recipe, bookmarking it! (Sidenote: my favorite professor from college, Rick Rambuss, told me once that he and his partner Chuck cooked exclusively from The River Cafe cookbooks and that I should look into them. This halal café and cake shop was founded by Lynn herself in 2013, after years of baking whole and tiered cakes upon requests from friends and family. For smooth sides, use a bench scraper— you can watch me using it in this video for vanilla naked cake. Great cake! Posted by Niki | April 4, 2005 11:21 AM. Maybe it’s getting later in my twenties, but I’m finding myself increasingly drawn to flavours other than chocolate: the bright, citrus zing of lemon sponge, the acidity of summer berries, the tang of sweet stone fruits and the crunch of nuts in all their various shapes and sizes. I would love to give another recipe a go some day as I know the taste would be incredible, and by the looks of your photos this is the recipe for me! If you, lover and big eater of cakes, says this is the best cake you’ve eaten, woah. If I can’t have chocolate cake, then this would make a very good alternative :-)xx. I love cake. Full recipe and ingredient list for pistachio coffee cake with instant pudding is found below. That flavor you’ll have in your mouth is like heaven. I love doing it; the magic of mixing together ingredients, transforming flour, butter and sugar into something that looks and tastes delicious, experimenting in the kitchen, sharing my birthday joy with friends and family and condensing it into a single slice. Gelati del River Cafe £10. Thanks for the recipe! Rivers of Yarrambat. Happy birthday! Pistachios and lemon: two great combinations! On our recent holiday in Italy in a round of Articulate the clue ‘Kate loves this’ resulted in an immediate and resounding chorus of ‘cake’, and change one letter in my name and I’d practically be named after the stuff. They’re delicious but able to be dressed down as a nice companion to a cup of tea! I can barely remember a birthday when I haven’t made or eaten some sort of chocolate cake. Required fields are marked *. Cream 250 g butter 200g castor. Lemon in a cake always make me think i can eat twice as much, hey it’s going towards my five a day! Read more …. Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12. This site uses Akismet to reduce spam. He … Your email address will not be published. Hope you had a lovely birthday. Comes out perfect every single time, Your email address will not be published. The recipe is simple. I decided long ago not to mess with vanilla beans. Share my lemon pistachio “frosting” recipe to you, hope you like it! Let the cake cool in the pan for 10 minutes, then invert the cake onto a wire rack and let the cake cool completely. Happy Birthday! The River Café is located in one of New York’s most noteworthy and romantic settings, and is well known around the world as a wonderful culinary destination. This recipe is super good! surgery also it carried out with care and should ‘t be done hastily. I used to want the same cake every year for my birthday but then changed and now, every year I want a different one. I can sell it for $8 at bake sales :-), Posted by Auntie Bubbie | April 6, 2005 8:37 PM, Condoleezza Rice Pudding with Berries of Mass Destruction. When baked, remove from the oven and leave in the tins for about five minutes before removing and allowing to cool completely on a wire rack. Even sinful, if you can bear to use that word in relation to food. Lovely cake and such an easy recipe to follow. Posted by Alisa | April 5, 2005 7:27 AM, Kate, the Accidental Hedonist also had a run on pistachio related posts... and her blog now has a lovely new format. Though so does the photo of AG's loaf (beautiful! Mixing the two threads above, i wonder if they would work with a lemon drizzle topping as opposed to the nuts? The citrus of lemon and the richness of pistachio nuts coming together in a sweet loaf cake sound fabulous. Perhaps my tongue isn't sophisticated enough to taste them in the finished product. These look so adorable. It has quite a damp texture, but should still be deliciously cake-like. Pingback: Chickpea & Almond Biscuits and Sicily – The Door into Promised Lands. I'm not doubting the power and beauty of vanilla beans: I love them in rice pudding and fresh homemade ice cream. It looks really good, and I've been trying to find something to use the whopping great package of pistachios I'm hiding in the freezer...I think somebody whacked me over the head when I was at the market before Christmas. Pour into a 900g loaf tin. Posted by Josh | April 4, 2005 1:14 PM. Add lemon syrup* and mix until silky. The second Homemade Memories cookbook shoot + a Yummy Supper cookbook giveaway! Is 150 degrees right? This cake looks amazing. But I can quite see why – a cake made mostly of pistachios can only be a great thing. links. grounded almonds as almost almond flour or not so much? But somehow in baked goods, their beany essence dissipates and I wonder: "Why didn't I just use vanilla extract?" Over 50 of my very favorite cake recipes all in one place! Contact Us; Search: Search. Finally, for anyone concerned about my complete lack of chocolate consumption this birthday, don’t worry. Ahhh - I was just going to direct your to 101 Cookbooks too. You can find this at Williams Sonoma, Sur La Table, and for the exact same product, much, MUCH cheaper, at Trader Joe's. The combination of beautiful photography and the memory of eating a slice of the most incredible pistachio cake at The River Café for my Dad’s birthday back in June convinced me that I had to make it. Omygoodness, I love anything with pistachios and this cake looks phenomenal! I made it in a single standard loaf tin at 150° and added a further 45 minutes to the cooking time and it came out perfect. Pistachio is one of my favourite ingredients to bake with, they smell amazing in bakes! I don’t know exactly how much you’d have to reduce baking time by so do let me know if you try! Pistachio Cake by Rose Gray and Ruth Rogers from Italian Easy: Recipes from the London River Cafe. The most exciting step is the grinding of the almonds and the pistachios in the food processor: The most questionable step, in my opinion, is the addition of seeds from a vanilla bean to the butter sugar mixture. I personally suggest that you make the whole loaf so many can enjoy. Before you start feeling sorry for me, it’s absolutely out of choice. It doesn’t hurt that it’s absolutely gorgeous. Bake at 180 for 45 min. Topping the cake with goodies is the best part. For years I have been making a version of the butterier cake (but with about 30% less butter than the original recipe wants) from Rose Gray and Ruth Rogers “Italian Easy: Recipes from the London River Café,” which also calls for a loaf pan, in a 9″ spring form and it works very well. Planning to try out Morito on Bank Holiday – it looks fab too. Set the rest of the nut mixture aside. Now they're all sold out. I like that it has little flour in it. Shop Online. And Happy Birthday!! I have mixed feelings about that. These look divine! Those of you who read this blog on regular basis will know that this is not a comment to be taken lightly. Basic HTML is allowed. Really well done. This also tasted so heavenly as it looks! Thanks so much for this recipe, I had some random bits n bobs in my kitchen and solved the conundrum so deliciously , http://www.thelobsterandme.com/2014/01/a-cake-crook.html, HELP I want to make this pistachio lemon bread can someone tell me how much butter and sugar i would use in USA measures example 1/4 cup or 1/2 cup instead of 250 g. I’m lost. Rinse and fillet the anchovies, cut into 1cm pieces, and place in a small bowl. I can already tell it will be a deliciously moist cake because of the use of ground nuts and only a little flour, the sort of cake I like (I cannot stand airy sponges), and I love citrus (I suck lemons without wincing, not kidding), so this really does sound up my alley. You might want to add more pistachios to the lemon syrup for the added surface area. Now they're all sold out. This is the result and I absolutely urge you to give it a go. Your email address will not be published. Wish me luck! Thanks, Everything in it looks and sounds so tempting. what a brilliant flavour combination! - See 2,826 traveler reviews, 1,613 candid photos, and great deals for Budapest, Hungary, at Tripadvisor. I followed everything kate had for this loaf cake and the result was great! I may need to look into Clotilde's archives because I do seem to remember something about pistachio paste and that may be the means to just such an end. thelittleloaf 2011: A Year in Review ; Three Years Blogging + Cake; Wedding Cake; Welcome Home Baby Nino: Our Birth Story; White Peach Bellini (and a Proposal) Travel. I made it as a single loaf but I am struggling with the temperature it should be baked at and baking time. Emma – haha, these things seem to come with age Actually, who am I kidding, I still love chocolate cake! Posted by brian w | April 4, 2005 2:07 AM. It’s wonderful! Cover with the vinegar, and stir to allow the anchovies to dissolve. What a delicious looking cake! I love a loaf cake… but I love pistachios and lemons more!! Ground pistachios give this cake a lovely green hue. This has almonds and pistachios, which makes it 2x better! I think it’s absolutely fab that you bake your own birthday cake and share it with friends and family. The combo of nuts and lemon are perfect. You should open your own restaurant. Salivating a little! Pingback: Almond, Pecan and Lemon Cake | mondomulia, Pingback: Lemon & Pistachio Loaf Cake | 48 shades of baking, Pingback: Best of 2012 | thelittleloaf | thelittleloaf, Pingback: Squidgy Chocolate & Pistachio Squares | thelittleloaf, Pingback: Lemon and Pistachio Mini Cakes | Pretty Casual. 3. This cake really has a perfect combination of flavors! Kate, they are absolutely beautiful! There are lots of us out there which will help you for Mix pecans, sugar and cinnamon together and sprinkle one-third of mixture into Bundt pan. I love pistachio and lemon, as adding these to my ‘must bake list.’, Sounds like the perfect cake to me. 1. Two cakes for one birthday is the best possible outcome in my eyes . Preheat oven to 350 degrees F and grease Bundt pan. For the syrup topping Mix together the lemon juice and sugar. (After all, almond cake requires almond paste.). Combine the rest of the cake ingredients together in large mixing bowl. Nut cakes are so wonderful aren’t they? For the cakes Preheat the oven to 150 degrees C. Grease and line two 9 x 18cm loaf tins*. But mine didn’t have nuts in, therefore yours is clearly better. So, any recipe adapted from their cookbooks will always be a recipe I have to go and try myself. Published: 20:02 EST, 23 September 2017 | Updated: 20:02 EST, 23 September 2017 And that's wrong. Bad chocolate cake is terrible – there’s nothing more disappointing than a dry or sickly-sweet crumb – but good chocolate cake is very, very good; dense, dark, delicious, rich and decadent. I can’t wait to make this. On the aforementioned trip to Italy, I’d wake up early every day as the sun’s sleepy shafts nosed through the bedroom blinds. But recently my tastebuds seem to have decided that they need their horizons expanding. I did actually eat some amazing chocolate ganache-coated cupcakes at a big birthday lunch with friends the day before. Looks good! I Formaggi – From our Cheese Room £5. Turn out the Hi. You mixed two of my favourite ingredients. Sarah – they’d be delicious with a lemon drizzle topping too, I’m sure! Lorraine – sometimes life is too short to eat the same cake twice! https://www.olivemagazine.com/recipes/family/pistachio-and-lime-cake 2 1/4 sticks Unsalted butter 1 Lemon 1 Vanilla bean 2/3 cup Blanched almonds 3/4 cup Pistachios 1 1/4 cups Superfine sugar 4 Eggs, organic 1/2 cup All-purpose flour. Jeanette,im going to try this yummy cake,i love pistachos, Yummy, this sounds awesome, Loaf. I am a River Cafe fan as you know. https://www.deliciousmagazine.co.uk/recipes/pistachio-coffee-cake Shuhan – it definitely does sound like you’d love it, enjoy! Good to hear you did get some chocolate in too (clearly I’m not deep enough into my twenties to let go of chocolate birthday cake). What on earth did I think I would do with 300g of pistachios???? Kathryn – ooh, I absolutely love Moro. Having no scales in Italy, I jotted the instructions down in the inside of a book I was reading and resolved to give this recipe a go once I got back to my little London kitchen. They cost a fortune, and Cook's Illustrated's testers (including, if I remember correctly, Rose Levy Beranbaum, the goddess of cake-bakers) couldn't tell the difference between beans and extracts anyway. I've been getting requests to make its again. About Us; What's On; Rivers of Yarrambat. Really. Take a peek at the cake after around 25 to 30 minutes and, if it’s beginning to brown quite a lot, loosely cover the cake with aluminum foil to prevent the top from becoming too brown. She used Clothilde's recipe, but modified it slightly, I think. free so maintain debit card in your pocket. By Ruth Rogers, Rose Gray, Sian Wyn Owen And Joseph Trivelli. *lemon syrup I’m not sure if there is a more difficult version, but I was fascinated by this recipe that only contains 4 ingredients and a bit of water. now i don’t know what to make first the chocolate pistachio cookies or this lemon pistachio loaffffff I WANT TO EAT THIS NOW . I’m not sure what went wrong for you – it certainly shouldn’t just taste of butter! do you think that pistacho paste will work instead of grounded pistachios? Although the dough already tasted amazing, I was expecting something like in the picture. Dolci £14. The cake comes from The River Cafe cookbook. Super moist! Serve in thick, sweet slices – no need for any accompaniment. But I agree that using an expensive vanilla bean for baked goods is often a waste of money. Stir in 120 g almonds 100 g ground pistachio, zest two lemons, a teaspn baking powder, 50g plain flour. Now that I like lemon cake and love pistachios I know I’d be a huge fan of this loaf cake! My Account; Log In; Search: Search. may try and will let you know! Oddly enough, there’s something quite man friendly about loaves! This is an absolute favourite of my friends, they always want me to make at dinner parties. Devour with creme fraiche or chocolate sorbet! Then I’d take my food and one of the worn recipe books from the kitchen shelf outside onto the patio to enjoy the early morning light. Pretty much every year I make my own birthday cake. Cake naked cake when people get it wrong that this is an absolute favourite of my very favorite cake all. These loaf cakes last Christmas and on New year ’ s pistachio cake every year I make a Bundt! Looks amazing and I can quite See why – a river cafe pistachio cake made of! Pistachios add crunch to this delicious little loaf, these things seem to have an ice,. 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