Mini pistachio loaf cakes with Nesquik heart

Name: Mini pistachio loaf cakes with Nesquik heart
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Ingredients: Ground pistachio 1 ¼ cup; Pistachio paste 1.5 oz; Nesquik 0.6 cup; Type 00 flour 1.67 cups; Sugar 1 cup; Butter 7 oz; Natural plain yogurt ½ cup; Eggs 3; Baking powder 2 ½ tsp; Vanilla bean 1; Fine salt 1 pinch; Butter to taste

579

Calories per piece

Energy Kcal 579
Carbohydrates g 53.9
of which sugars g 33.5
Protein g 11.3
Fats g 35.3
of which saturated fat g 14.9
Fiber g 3.7
Cholesterol mg 140
Sodium mg 202

Vegetarian

Difficulty: Easy
Prep time: 60 min
Cook time: 45 min
Makes: 8 pieces
Cost: Low

PRESENTATION

These mini pistachio loaf cakes hide a secret in the center: a strip of Nesquik chocolate cake baked into the pistachio batter, visible only when you cut one open. The contrast — nutty, pale green pistachio outside, dark chocolate core inside — is the whole point, and it makes these considerably more interesting than a standard mini loaf.

The technique is straightforward: the pistachio batter goes into the mold first, a layer of Nesquik batter goes in the middle, then more pistachio batter covers it completely before baking. The two batters bake together into a single soft, moist cake with a clean cross-section when sliced. They work at breakfast with coffee, as an afternoon snack, or as something slightly more special to bring to a gathering — small enough to eat in a few bites, distinctive enough to be remembered.

You might also like:
Classic loaf cake
Blinis with Nesquik and white chocolate cream

INGREDIENTS

579

Calories per serving

Ingredients for 8 mini loaf cakes of 2.8 oz each: Ground pistachio 1 ¼ cup (150 g); Pistachio paste 1.5 oz (40 g); Nesquik 0.6 cup (50 g); Type 00 flour 1.67 cups (200 g); Sugar 1 cup (200 g); Butter 7 oz (200 g); Natural plain yogurt ½ cup (120 g); Eggs 3; Baking powder 2 ½ tsp (10 g); Vanilla bean 1; Fine salt 1 pinch

for greasing the molds: Butter to taste

Preparation

How to prepare Mini pistachio loaf cakes with Nesquik heart

To prepare the mini pistachio loaf cakes with Nesquik heart, put the room temperature butter in the bowl of a stand mixer, equipped with a whisk, along with the sugar 1 and mix everything by starting the mixer 2. With the mixer on, take the vanilla pod, split it in half, extract the seeds, and add the vanilla seeds to the butter and sugar mixture 3,

also add the pistachio paste 4, yogurt 5, the eggs one at a time 6, and a pinch of salt. When the eggs have been incorporated into the mixture

also add the sifted flour and baking powder 7 and the chopped pistachios 8; let everything blend until you get a thick and homogeneous mixture. If you don't have a stand mixer, you can use a whisk to mix, being careful to add the ingredients little by little to avoid lumps. Now prepare the Nesquik heart: take 100 g of dough and put it in a separate bowl, add the Nesquik 9 and mix it with the pistachio mixture until you get a homogeneous dough.

Line a rectangular baking pan of 6x4 inches with parchment paper and pour in the pistachio and Nesquik mixture, leveling it well with a spatula 10. Bake in a preheated static oven at 340°F for 20 minutes (or in a convection oven at 300°F for 15 minutes). The result should be a very soft and moist cake inside with a crispy crust 11. Let the cake cool (to facilitate cutting, you can put it in the refrigerator for 20 minutes) and then cut it into sticks of 2.5x0.75 inches 12: in this way, you will have obtained the heart of your mini loaf cakes.

Line 8 loaf cake molds with parchment paper of dimensions 2.25x3.25 inches with a border 1.5 inches high: lightly butter the molds and cut 8 rectangles of parchment paper 2.25x3.25 inches, which will cover the bottom of the molds, and 8 strips 1.5 inches high and 11 inches long for the walls, make sure the parchment paper adheres well to the molds to avoid folds 13 and fill them 2/3 full with the pistachio mixture. At this point, place the heart in the center of the loaf cakes (14-15)

and cover everything up to the edge with more pistachio mixture (16-17). Bake in a preheated static oven for 35 minutes at 340°F (or in a convection oven for 25 minutes at 300°F) until the surface of the loaf cakes begins to turn golden 18. Remove the mini pistachio loaf cakes with Nesquik heart from the oven, let them cool slightly, and enjoy!

Storage

The mini loaf cakes can be stored under a glass dome or in an airtight container outside the refrigerator for 3-4 days.
It is possible to freeze the mini loaf cakes after baking.

Advice

sYou can make a single pistachio loaf cake with Nesquik heart using a 8x5 inch loaf mold and using multiple sticks lined up next to each other to form the heart of the loaf cake. Choose the size of the loaf cakes' heart by cutting more or less large sticks from the Nesquik cake.

For the translation of some texts, artificial intelligence tools may have been used.