I know I’ve been a little quiet lately, but I have the most wonderful excuse…
I’ve been busy baking this little cutie pie.
Although I did manage to post a few recipes during my pregnancy, constant morning sickness made cooking, photographing and writing about food pretty unbearable.
Now that I am feeling human once again, I am thrilled to be back in the kitchen alongside my lovely little helper to share more of our favourite baby led weaning recipes and today with our beautiful little man fast asleep Grace and I crept into the kitchen to put together this wonderful raspberry and pistachio loaf cake.
This pistachio flecked and raspberry studded gorgeously golden creation is delicious and thanks to the use of the food processor couldn’t be simpler to prepare. We had the cake nestled in the oven in less than ten minutes. And Grace loved loved loved using the processor, anything with buttons! If you do ever have trouble getting your little ones eating, my top tip is to get them involved in the cooking whenever possible. Now that Grace is that little bit older she really loves spending time in the kitchen baking and preparing dinner most evenings. And seeing her beam with pride when we sit down to eat is just lovely. In fact her new favourite game is to name the ingredients as she quickly devours them and today was no exception. As we sat down to morning tea with two slithers of loaf and a little fresh fruit, Miss G. recalled the ingredients giving her own unique pronunciation to most of them.
To create your own raspberry & pistachio loaf simply…
Begin by preheating your oven to 180 degrees celsius (350F). Next, place the pistachios into the bowl of a food processor and blitz until very finely chopped.
Add the flour, baking powder and brown sugar and pulse until combined.
Add the yoghurt, eggs, oil and vanilla essence and pulse until just combined.
Gently fold through the raspberries.
Pour the raspberry flecked batter into a loaf tin lined with baking paper and bake for 40-45 minutes or until a skewer inserted removes cleanly.
Allow the cake to cool for 10 minutes or so before removing from the tin to cool completely on a wire rack.
Top the loaf with a small handful of finely chopped pistachios (if you wish) and serve alongside a little fruit for a gorgeous and little special baby led weaning morning tea.
raspberry & pistachio loaf cake
120 grams raw pistachio kernels
1 1/2 cups plain flour
2 teaspoons baking powder
3/4 cup brown sugar, firmly packed
1 cup greek yoghurt
3/4 cup lightly flavoured olive oil
1 teaspoon vanilla extract
1 cup raspberries, fresh or frozen
Preheat oven to 180 degrees celsius (350F). Place the pistachio kernels into the bowl of a food processor and blitz until very finely chopped. Add the flour, baking powder and sugar and pulse to combine. Add the eggs, yoghurt, oil and vanilla and pulse until just combined. Gently fold through the raspberries. Pour the batter into a loaf tin lined with baking paper and bake for 40-45 minutes or until a skewer inserted removes cleanly. Allow to cool for 10 minutes or so before removing from the tin to cool completely on a wire rack. Top with a small handful of chopped pistachios (if you wish) and serve alongside a little fresh fruit for a lovely baby led weaning morning or afternoon tea treat. Enjoy x
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