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Lemon & Pistachio Loaf (also works for Muffins)

The flavours are a match made in heaven!

When is a muffin not a muffin? When it is a loaf! This recipe is actually for a loaf, but it works just as well as muffins.

The original version included walnuts, but we experimented with salted pistachios and actually believe the flavours a match made in heaven.

What you need

125g extra virgin olive oil (Taralinga Estate Fruttato)
¾ cup sugar
1 teaspoon grated lemon rind (more if you like it a bit more tart)
2 eggs
2 cups self-raising flour
¼ teaspoon salt
½ cup milk
¼ cup chopped pistachios

Glaze:
¼ cup lemon juice
¼ cup sugar

What you do

  1. Preheat oven to 180 degrees C. Lightly grease a loaf tin with Taralinga. 
  2. Beat olive oil, sugar and lemon rind in a bowl until light and fluffy. 
  3. Add eggs and beat well. 
  4. Sift flour, salt and stir in alternately with milk. 
  5. Mix in nuts and pour into the oiled loaf tin.
  6. Bake for 45 to 50 minutes or until loaf springs back when lightly touched.
  7. While your loaf is baking prepare the glaze - Stir the lemon juice and sugar in a saucepan over a low heat until sugar dissolves. Bring to the boil, then remove from heat and leave to cool.
  8. Pour glaze over loaf. 
  9. Leave in tin to cool.

Muffin alternative: Spoon mixture into greased muffin tins (12 muffins).  Bake for only 15 minutes or until muffins spring back when lightly touched.

Enjoy!