Blueberry Loaf Cake with White Chocolate Ganache & Pistachios
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Blueberry Loaf Cake with White Chocolate Ganache & Pistachios

Blueberry Loaf Cake with White Chocolate Ganache & Pistachios

6 steps | Baking | Serves 6+

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!

Allergens:
Tree Nuts
Milk
Soy
Egg
Gluten
Wheat

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.

Preparation Time1 hour 40 minutes
DifficultyEasy

Ingredients

/ Serving 6 people

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. )

Not included in your delivery

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;)

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Nutritional Values

per serving
Energy (kJ)2710 kJ
Fat38.7 g
of which saturates24.6 g
Carbohydrate66.4 g
of which sugars44.8 g
Protein8.9 g
Sodium574 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Pan

Instructions

1
1

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!

2
2

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.

3
3

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.

4
4

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.

5
5

When cake has cooled, remove the ganache from the fridge. Transfer the cake to a serving plate and spread with the ganache.

6
6

Sprinkle the blueberry loaf cake with the pistachios. Slice and serve.

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