[HFM] Blueberry Loaf Cake
with White Chocolate Ganache & Pistachios
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Milk
- Soy
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
White Chocolate Chips
(Contains: Milk, Soy; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Milk, Soy.)
1 packet
Pistachios
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat, Milk, Soy.)
Blueberries
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure 200g 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 prepping time!
In a medium bowl, place the white chocolate chips. 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 chocolate, then gently stir until melted and combined. Place in the fridge to cool, 20-30 minutes.
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 spoon 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 for 45 minutes to 1 hour or until golden brown. 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. Enjoy!
