PISTACHIO AND LEMON LOAF CAKE

This is one of the tastiest cakes I’ve eaten. Loaded with pistachios, it has a lovely green hue and subtle nutty flavour. The addition of olive oil gives it a wonderfully moist texture and makes it lower in saturated fat, ie better for you, than conventional cakes. The frosting makes it extra delicious – but you can omit if you prefer.

Recipe from my NEW book, THE VEGAN ATHLETE’S COOKBOOK.

Makes 8 – 10 slices

100g shelled pistachios, plus extra to decorate

125 ml olive oil (light in colour)

125 g sugar

2 eggs

1 tsp vanilla extract

1 lemon

200 g self-raising flour

Pinch of salt

1 tsp baking powder

100ml plain yogurt

For the frosting:

200g soft cheese

2 tbsp icing sugar

Preheat the oven to 180 °C/fan 160 °C/gas mark 4. Line a 900 g/2 lb loaf tin with baking paper.

Place the pistachios in a food processor and pulse until finely ground.

In a large bowl or food mixer, mix together the oil and sugar. Add the eggs, vanilla and the zest and juice of the lemon. Stir until combined.

Fold in the flour, salt and baking powder and yogurt, then pour into the tin and level the top with a knife.

Bake for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean. Leave in the tin for 15 minutes, then turn out onto a wire rack to cool.

For the frosting mix together the soft cheese and icing sugar until smooth then spread over the cake. Finely chop the reserved pistachios and scatter over the frosting.