Orange & Pistachio Loaf Recipe

From Erica Rodriguez’s debut cookbook Nourished Kitchen, featuring nutrient-dense vegetarian recipes.

Serves 10 – 12

Dry ingredients

Wet ingredients

For the glaze

Preheat the oven to 200°C (400°F) / 180°C (350°F) fan / gas 6. Line a 21cm x 11cm (81/4 x 41/4 in) loaf pan with parchment paper.
In a large bowl, mix together the dry ingredients. In a separate bowl, whisk the eggs, then add the rest of the wet ingredients and combine well. Mix together the wet and dry mixtures until well incorporated.
Pour the batter into the lined loaf pan and bake in the preheated oven for 35–40 minutes.
To test if the cake is cooked through, insert a metal skewer into the middle, and if it comes out clean, the cake is ready.
Make the glaze. Put the icing sugar in a bowl and, little by little, add the orange juice and mix with a spoon, until it reaches a thick consistency but it is runny enough to drizzle on top of the cake. Add the orange zest and give it a stir to combine. You can add more sugar or orange juice if required.
Remove the cake from the oven, allow to cool slightly, then remove it from the pan onto a cooling rack. Once the cake has cooled down completely, drizzle the glaze over the top and finish with the chopped pistachios.