Mint And Black Pepper Loaf With Pistachio Topping
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Butter2.666667 cups
Flour (sifted)5 tbsps
Creme De Menthe (white)2 tsps
Black Peppercorn (crushed)10
Egg Whites1 tsp
Baking Powder1.333333 cups
Sugar (plus 4 tablespoons)Directions:
1
Pre-heat oven to 350 degrees
2
Butter a 10-inch loaf pan and dust with flour
3
Cream butter with 1 1/3 cups of the flour until light and fluffy
4
Beat in Creme de Menthe and black peppercorns until well-incorporated
5
In a bowl, blend 8 of the egg whites, the salt and the baking powder
6
Beat until the egg whites hold soft peaks
7
Continue beating, adding 1 1/3 cups of sugar, a tablespoon at a time, until the egg whites are very stiff
8
Stir 1/4 of the egg white mixture into the creamed butter-flour mixture, blending thoroughly with a wooden spoon
9
Pour this mixture back over the remaining egg whites
10
Start sprinkling in the remaining 1 1/3 cups of flour while gently folding the butter-flour mixture into the egg whites
11
The less the mixture is manipulated, the lighter the cake will be
12
Pour into prepared pan
13
Bake for 40 minutes
14
While baking, mix together the pistachio nuts, the 2 remaining egg whites and the remaining 4 tablespoons of sugar
15
Remove the loaf from the oven after 30 minutes
16
Spread the pistachio nut mixture over the top
17
If the loaf has cracked at all on top, let the pistachio mixture seep into the cracks
18
If the loaf hasn't cracked, make a few shallow slits on top to let the pistachio mixture seep in
19
Continue baking until a cake tester comes out clean, and the loaf is starting to pull away from the pan (about 20-30 minutes)
20
Turn out on a rack and let cool for one hour
21
The lightness, dryness and low-sweetness of this pound cake is perfect for lightly sweet Champagne