Ideal for an afternoon snack, or as a dessert with a scoop of ice cream: super indulgent, yet very light.
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Apricot, nectarine, and verbena syrup loaf cake with pistachios.
Automatically translated from French
Ideal for an afternoon snack, or as a dessert with a scoop of ice cream: super indulgent, yet very light.
Nutrition
Per serving · 1/6 of the recipe, 298 g
d
- kcal
- 608
- Protein
- 11 g
- Carbohydrates
- 92 g
- Fat
- 21 g
Contains gluten, egg, nut · Vegetarian, Dairy-free
Servings
Ingredients
- Apricots and nectarines in syrup4 piece(s)
- Flour230 g
- Egg4 piece(s)
- Baking powder1 piece(s)
- Sunflower oil100 ml
- Pistachios50 g
- Brown cane sugar50 g
- Icing sugar20 g
- Vanilla extract2 g
Cookwares
- Oven
- Stand mixer
- Mixer
Method
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Apricot, nectarine, and verbena syrup loaf cake with pistachios.
Nutrition
Per serving · 1/6 of the recipe, 298 g
d
- kcal
- 608
- Protein
- 11 g
- Carbohydrates
- 92 g
- Fat
- 21 g
Contains gluten, egg, nut · Vegetarian, Dairy-free
Guest(s)
Loaf cake recipe:
Cookwares
- Oven
- Stand mixer
- Mixer
Ingredients
- Apricots and nectarines in syrup4 piece(s)4 piece(s)
- Flour230 g230 gram(s)
- Egg4 piece(s)4 piece(s)
- Baking powder1 piece(s)1 piece(s)
- Sunflower oil100 ml100 milliliter(s)
- Pistachios50 g50 gram(s)
- Brown cane sugar50 g50 gram(s)
- Icing sugar20 g20 gram(s)
- Vanilla extract2 g2 gram(s)
Method
Apricots & nectarines in syrup
Cookwares
- Oven
- Stand mixer
- Mixer
Ingredients
- Nectarine2 piece(s)2 piece(s)
- Apricot2 piece(s)2 piece(s)
- Water200 ml200 milliliter(s)
- Sugar200 g200 gram(s)
- Lemon verbena10 g10 gram(s)