Pistachio streusel loaf cake
Serves: 10
Prep time: 30 mins Total time: 
Recipe photograph by Maja Smend
Pistachio streusel loaf cake
Recipe by Lucy Jessop
A streusel cake has a crumbly, crunchy topping strewn across the batter before baking, adding sweetness, richness and texture. This is delicious served warm as a dessert with crème fraîche and raspberries
Serves: 10
Prep time: 30 mins Total time: 
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Nutritional information (per serving)
Calories
405Kcal
Fat
24gr
Saturates
12gr
Carbs
39gr
Sugars
21gr
Fibre
1gr
Protein
7gr
Salt
0.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 75g pistachio kernels
- 175g soft unsalted butter, plus extra for greasing
- 175g golden caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 200g self-raising flour
- ½ tsp baking powder
- 1 tbsp honey, for drizzling (optional)
For the streusel topping
- 50g plain flour
- 25g golden caster sugar
- 35g unsalted butter, diced
- 25g pistachio kernels, roughly chopped or cut into slivers
Step by step
Get ahead
Keeps in an airtight container for up to 3 days.
- For the streusel topping, stir the flour, sugar and a pinch of salt together in a bowl, then, using your fingertips, rub the butter into the flour mixture to make a chunky crumb mixture – it’s fine to have a few lumps. Add the chopped pistachios, mix well and chill while you make the cake mixture.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (base about 9cm x 20cm) with baking paper.
- Whiz the 75g pistachios in a food processor until finely ground, but be careful not to go too far – they shouldn’t begin to turn oily. In a large bowl, using an electric whisk, beat together the butter and sugar until very pale and creamy. Lightly beat the eggs in a jug with the vanilla and almond extracts, and add to the creamed mixture a third at a time, beating well after each addition. Add a large spoonful of flour, the baking powder and a pinch of salt with the final batch of egg. Lastly, fold in the remaining flour and the ground pistachios.
- Spoon the cake mixture into the prepared tin and scatter over the chilled topping. Bake in the oven for 55 minutes-1 hour or until risen, golden and a skewer inserted into the middle comes out clean.
- Leave to cool for 30 minutes in the tin before transferring to a wire rack. Drizzle over the honey, if using, then leave to cool completely.
