Introducing our show-stopping baking recipes. This moist blueberry loaf cake is packed with fresh blueberries, iced with a white chocolate ganache and sprinkled with pistachios for a little crunch. Make sure to leave enough time for the butter to soften for the best results!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
mini white chocolate chips
(Contains Milk, Soy;)
1 packet
light thickened cream
(Contains Milk;)
1 punnet
blueberries
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
200 g
butter
1 packet
caster sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
3
eggs
(Contains Egg;)
⅓ cup
milk
(Contains Milk;)
Preheat the oven to 180°C/160°C fan-forced. Grease and line a medium loaf tin with baking paper. Measure 200g of butter and set aside at room temperature to soften. Roughly chop the pistachios.
TIP:Weigh out your ingredients before you start to speed up your baking!
Place the mini white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat until just steaming, 1-2 minutes (don't let it boil!). Pour the cream over the white chocolate, then gently stir to melt and combine. Place in the fridge to cool, 45 minutes to 1 hour.
Meanwhile, place the caster sugar and the softened butter in a large bowl. Beat with electric beaters until pale and thickened, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Add the basic sponge mix and milk and fold with a spatula until just combined. Add the blueberries and gently fold until just combined. Transfer the cake batter into the lined loaf tin and spread evenly.
Bake the cake for 45-60 minutes. Set aside to cool completely in the tin.
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
When cake has cooled, remove the ganache from the fridge. Transfer the cake to a serving plate and spread with the ganache.
Sprinkle the blueberry loaf cake with the pistachios. Slice and serve.