March 16, 2017
Desserts, Cakes, Nuts/Seeds,
Pistachio, Fruit, Avocado, Add it in the lunch box, Kid Pleaser, Entertaining, Game/Sports Day, Mother's Day, Picnic, Potluck, Electric Skillet, Food Processor, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"From a Coles magazine Oct'16. Have not included cooking time in the times."
Preheat oven to 180C.
Grease and line the base and sides of a 10cm x 21cm loaf pan with baking paper, allowing the 2 long sides to overhand.
Place the pistachios in a food processor and process until the mixture resembles breadcrumbs
Use an electric mixer to beat the butter and sugar in a bowl until well combines and then add avocado and almond extract and beat until pale and creamy and then and then add the eggs, 1 at a time, beating well after each addition.
Stir in combined flour, almond and pistachio and pour into the prepared pan and smooth the surface and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Combine the icing sugar, lemon juice and enough water to a bowl to make a runny paste and using a round bladed knife to spread icing over the top of the cake and then sprinkle with the extra pistachios.
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