Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 200g Anchor Unsalted Butter
- 50g sugar
- 60g brown sugar
- 10g orange zest
- 120g eggs
- 120g all purpose flour
- 2g baking powder
- 2g baking soda
- 100g pistachio, toasted
Instructions
- Preheat oven to 180C
- In a pot, melt Anchor Unsalted Butter
- When melted, use a whisk to break of milk solid clumps in the pot
- Continue cooking on low heat for 3-4 minutes until butter gives out a nutty and caramelised aroma
- Carefully pour burnt butter into a hear proof bowl and set aside to cool
- In a mixing bowl, cream 120g of burnt butter, sugar and orange zest together until light and fluffy
- Add in room temperature eggs and mix well
- Mix in the flour, baking powder, baking soda. make sure there are no lumps. Fold in the pistachios
- Brush 8"x3" loaf mold with butter. Pour batter into loaf mold and keep in chiller for 30 minutes
- Bake in oven for 30-45 minutes or until golden brown
Brown Butter:
Cake Batter: