A delicious, moist loaf cake with the perfect balance of flavors - pistachios, pears, chocolate chips, cream cheese frosting, and a hint of coffee.
Place the pistachios onto a baking tray and bake them in an oven preheated to 180ºC (350ºF) for 8 minutes.
Place the sugar and butter in a food processor, blending on high for four minutes until it becomes fluffy.
Next, stir in the eggs, vanilla extract, and brandy until all of the ingredients are evenly blended together.
Carefully sift together the flour and baking powder, then stir them into the mixture until everything is combined.
Place the roasted pistachios in a food processor and give them two to three pulses - just enough to lightly break them down.
Cut the pear into bite-sized cubes and add them to a bowl alongside the chocolate chips. Generously sprinkle a tablespoon of flour over them and mix everything gently.
Blend half of the crushed roasted pistachios into your cake batter and reserve the rest to garnish.
Gently fold the chocolate chips and pears into the cake batter with a spatula, being careful not to mash up the pears.
Grease your loaf pan with butter and line it up with parchment paper for a smooth finish.
Pour the cake batter into the loaf pan and bake it in a heated oven set to 170ºC (340ºF) for 50 minutes.
Cream Cheese Frosting: To prepare the frosting, combine the mascarpone, double cream, icing sugar, and coffee in a mixer with the whisk attachment. Blend until it reaches desired firmness.
Using a spatula, evenly spread the cheese frosting on top of the cake and garnish it with the remaining roasted pistachios.
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