Recipe

Feijoa, pistachio and lime loaf

Drizzled with honey and scatter with chopped pistachios, this scrumptious feijoa, pistachio and lime loaf is the perfect recipe to make the most of this versatile in season fruit

Apr 25, 2018 11:02pm
By Sophie Gray
  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
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Ingredients

  • cooking spray
  • 65 gram shelled pistachio nuts, plus 40g, extra, roughly chopped
  • 175 gram butter, soft
  • 175 gram caster sugar
  • finely grated zest of 2 limes
  • 3 eggs, lightly beaten
  • 175 gram self-raising flour
  • pinch of salt
  • 1 cup feijoa pulp, puréed
  • 1-2 tablespoons milk (optional)
  • 2 tablespoon honey

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.

Notes

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.

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