Silvia’s Masterclass
From
Silvia’s Masterclass
season
3
episode
1
Lemon, Ricotta and pistachio loaf cake
SERVES
8
Ingredients
For the Loaf Cake:
120 g unsalted shelled pistachios, finely ground
140 g plain flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
75 ml olive oil (extra-virgin is great, but choose a mild-flavoured one)
150 g caster sugar
Zest of 2 lemons
2 large eggs
½ teaspoon vanilla extract
120 ml thick Greek yogurt
2 tablespoons freshly squeezed lemon juice
For the Ricotta Frosting:
300 mls thickened cream
200g Floridia Ricotta
60 g icing sugar, sifted
¼ teaspoon vanilla paste
For garnish:
Lemon zest
1 to 2 tablespoons crushed pistachios
Method
For the Loaf Cake:
Preheat the oven to 180°C (fan 160°C). Line a medium sized loaf tin (about 1.5-1.8 lt) with parchment paper.
In a bowl, whisk eggs and sugar until pale and fluffy.
Add olive oil and whisk through, then add yoghurt and salt and whisk through.
Add the ground pistachio and mix until combined, then sift flour, baking powder and bicarb soda into the bowl, and fold through until incorporated. Add in the lemon zest and juice, followed by the vanilla.
Pour the batter into the prepared tin and smooth the surface.
Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
For the Ricotta Frosting:
In a bowl, whisk together the cream, ricotta and icing sugar until smooth.
Once firm and airy add your Vanilla and stir through.
To finish, dollop the frosting over the cooled loaf. Garnish with lemon zest, and crushed pistachios.
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