This loaf is like a fruit bread which may be served warm or cold, great for a tea-time snack. Hazelnuts are an excellent source of Vitamin E and what’s more they help to lower the risks of heart diseases! Pine nuts add additional crunch to this wholesome bread. Share this with your friends and family today.

Ingredients:

1 ¾ cups white bread flour, plus extra for dusting

½ tsp salt

1 tbsp margarine, plus extra for greasing

2 tbsp soft light brown sugar

¾ cup sultanas (golden raisins)

½ cup no-need to soak dried apricots, chopped

½ cup chopped hazelnuts

2 tsp easy-blend dried yeast

6 tbsp orange juice

6 tbsp low-fat natural (unsweetened) yoghurt

2 tbsp sieved apricot jam (optional)

A handful of pine nuts

Method:

1. Sieve the flour and salt into a mixing bowl. Rub in the margarine and stir in the sugar, sultanas, apricots, nuts and yeast.
2. Warm the orange juice in a saucepan but do not allow it to boil.
3. Stir the warm orange juice into the flour mixture with the natural (unsweetened) yoghurt and bring the mixture together to form a dough.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Shape into a round and place on a lightly greased baking tray (cookie sheet). Cover with a clean tea towel(dish cloth) and leave it to rise in a warm place until doubled in size.
5. Gently spray some water on the surface of the dough and sprinkle some pine nuts on it.
6. Cook the loaf in a preheated oven, 220^◦C/425^◦F, for 35-40 minutes until cooked through. Transfer to a cooling rack and brush the cake with the apricot jam. Leave the cake to cool before serving.

Interesting yeah? And mind you, pistachio nuts are nutrient dense, full of fiber and antioxidants; they give you more bang per calories than any other nut. This is a delicious, heart healthy cake you don’t want to miss! Have a slice with a scoop of your favorite yoghurt!

Ingredients:

2 ¼ sticks unsalted butter
1 Lemon
1 Vanilla bean

2/3 cup Blanched almonds
¾ cup Pistachios
1 ¼ cups Superfine sugar
4 eggs
½ cup All-purpose flour

Topping:
1 Lemon
1/2 cup Pistachios
1/4 cup Superfine sugar

Method:

1. Heat the oven to 300^◦C/580^◦F.

2. Grease a 12 x 4 1/2 x 2 3/4-inch loaf pan with 4 tsp of the butter and line with baking parchment.

3. Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.

4. Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.

5. Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.

6. For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until reduced to syrup, then add the peel. Stir in the pistachios and pour over the cake.