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Taking time to live well
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pistachioloaf_blog1.jpg

Janis' cake in the house: Pistachio raspberry loaf

Future Admin July 10, 2013

Photographer, design buff and native Vancouverite Janis Nicolay shares the recipe for her favourite loaf cake to keep in her home over the summer. Bake and enjoy.

Pistachio Raspberry Loaf - makes one 3.5 x 8 inch loaf

1/2 cup unsalted butter, softened 3/4 cup sugar 2 teaspoons orange zest 2 eggs 2 cups all purpose flour 2 1/2 teaspoons baking powder 1 cup milk 1 cup fresh or frozen raspberries 3/4 cup chopped pistachios Icing: 1 1/4 cups icing sugar, sifted 2-3 tablespoons orange juice

Preheat oven to 350f/180c. Line a loaf tin with parchment paper and set aside. In a medium bowl, beat the orange zest, butter and sugar together until light and fluffy. Add the eggs and beat well. Sift the flour and baking powder over the butter mixture, then add the milk, and fold through. Fold in the pistachios and raspberries, making sure not to over mix. Pour mixture into tin and bake for about 55-60 minutes, or until a skewer, inserted in centre, comes out clean. Allow to cool for a few minutes, before turning out onto to a cooling rack. To make icing, sift icing sugar into a medium bowl. Add orange juice and stir until smooth. Pour over cooled loaf.

You can see more from Janis and her home town of Vancouver inside issue 12, and don't forget to visit her on her blog Pinecone Camp for more beautiful design, bakes, DIY and travel.

InEating Tagsblogger, cake, fruit, nut, recipe, summer
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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