Ingredients
Method
1.Preheat oven to 170°C. Grease a 1kg loaf tin with cooking spray and line with baking paper, extending 5cm over sides.
2.Blitz 65g shelled pistachios to a fine powder in a food processor. Set aside.
3.Cream butter and sugar in a medium-sized bowl until pale and light. Mix in lime zest, then beat in egg, a little at a time, alternating with flour and pinch of salt.
4.Fold in blitzed pistachios and feijoa pulp until just combined. Add a splash of milk if needed (you should be able to drop the mixture off a spoon). Pour into prepared tin, level top and bake for 55-60 minutes until risen, golden and a skewer inserted in the middle comes out with only crumbs clinging to it.
5.Remove from oven and run a knife around edges of tin. Allow to cool in tin for 10 minutes; lift out and cool on a rack. Drizzle with honey and scatter with chopped pistachios.
PER SERVE (10) Energy 337kcal, 1414kj • Protein 5.8g • Total Fat 19g • Saturated Fat 6.2g • Carbohydrate 36g • Fibre 2g • Sodium 236mg • Sugar 22.7g – You’ll need 3-4 feijoas for the pulp. This loaf is moist, so it’s fragile when warm. Take extra care when transferring from tin to cooling rack. – You could swap the honey drizzle for a lime glaze if you prefer an iced loaf to a sticky one.
Note
