Pistachio and Almond Loaf with Apricot Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This loaf of ground nuts and citrus zest bound together with the lightest wine ‘soufflé’ is marvellously delicate – too delicate, even, to be sliced straight from the oven, though if you did want to serve it hot, you could pour it into individual moulds.

Hot, warm or cold, surround with a pool of plain apricot sauce, or a richer Peach Leaf Custard or, better still, both, and maybe some slices of fresh fruit – peaches or mangoes perhaps. The re