Citrus, pistachio and honey drizzle loaf

An exterior with a rich brown hue, almost burnished, crunchy with a glistening crust of grapefruit & lemon juice with sugar. This citrusy soak penetrates through the outer layer into an interior that is so gentle and moist, laden with citrus zest and juices, laced with honey and olive oil, with little pockets of sweetness from small chunks of white chocolate that melt into the crumb, and an earthy, nutty undertone from the ground pistachios that help hold everything together.

The citrus zest is creamed with the sugar and butter, with the sugar granules working like a kind of exfoliator, extracting all of the delicious flavour and oils from the zests. This loaf is akin to a pound cake in that there are no leavening agents like baking powder used. Instead, the rise is enabled by the eggs being thoroughly mixed until very fluffy and light, so be sure to do so or else the cake may turn out a tad dense. If you don’t have a high speed blender to produce the ground pistachios, then you can use ground almonds instead which is more readily available.