Orange and pistachio loaf cake – recipe

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The orange and pistachio loaf cake is covered with a dark chocolate ganache and reveals a beautiful marble effect when you cut into it! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)

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First of all, scatter the chocolate chips on a tray, spread around evenly, then place in the freezer to chill, even overnight. Move on to the cake batter: add the room-temperature eggs to a stand mixer fitted with the whisk attachment, then beat in the sugar and, once the mixture is pale and fluffy, add the salt and the baking powder, mixed with the flour; lastly add the butter, which should be very soft. The eggs are nice and fluffy, now sift the flour and baking powder together and add the dry ingredients to the egg mixture with the mixer on low speed. Now add the butter, one tablespoon at a time, softened butter. The mixture is well blended, divide it in half. In one bowl, add the pistachio paste – it’s unsweetened – and a little milk and here’s the first batter. In the other bowl, add the orange juice and the grated orange zest, sift in the potato starch and that’s it, but there’s one last ingredient to add: the chocolate chips. Remove from the freezer and coat with flour so the chocolate chips won’t sink to the bottom of the cake.
Shake off the excess flour and add half of the chocolate chips to one bowl and half to the other bowl. Now place the mixtures in separate pastry bags. Before filling the loaf pan, I’ll show you a trick: place both pastry bags in a larger pastry bag so you can pipe both batters simultaneously. Cut off the corner, three corners in this case, and fill a loaf pan with the mixtures: mine is 11 by 4 ⅓ inches (28×11 cm). Settle the batter and gently mix with a fork to create a marble effect: from bottom to top, then backward, and repeat down the length of the pan. Bake in a preheated static oven at 340°F (170°C) for about one hour. Prepare the chocolate ganache glaze: heat the heavy cream in a saucepan and chop the dark chocolate. Once the cream is simmering, turn off the heat and add the chocolate. The chocolate ganache is ready. Pour the chocolate starting from the centre of the cake; place a tray under the wire rack to catch the drippings, to use again. And while I’m icing the loaf cake, let’s see together the ingredients needed for this recipe!

Ingredients
for an 11×4 ⅓-inch (28×11 cm) mould
– 5 medium eggs
– 1 ¼ cups (250 g) of sugar
– 2 ½ cups (180 g) of cake flour
– 1 ¾ sticks (200 g) of softened butter
– 1 ⅓ tsp (6 g) of baking powder
– ¼ tbsp (5 g) of salt

For the pistachio batter
– 5 tbsp (100 g) of pistachio paste
– 2 ¾ tbsp (40 g) of milk
– ¼ cup (50 g) of dark chocolate chips

For the orange batter
– ⅔ cup (80 g) of potato starch
– 2 ½ tbsp (20 g) of cake flour
– the juice and zest of 1 orange
– ¼ cup (50 g) of dark chocolate chips

For the chocolate ganache
– ⅔ lb (300 g) of dark chocolate
– ¾ cup (170 g) of heavy cream

For garnishing
– 3 tbsp (20 g) of chopped pistachios