Pistachio Loaf Cake

• 1 1/3 cup (175g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Heaping 1/2 cup (75g) pistachios + some for topping
• 1/2 cup (1 stick) unsalted butter, room temp
• 1 cup Date Syrup
• 2 large eggs
• 2 teaspoons vanilla extract

1. Pre-heat oven to 375F (~191C) and prepare a loaf tin. If using a plain loaf tin, grease and line with parchment paper. If using a molded loaf tin, grease and dust with flour - tap the flour around the pan to coat all the crevices and discard excess by tapping the pan upside down.
2. Mix flour, baking powder, and salt in a large bowl. Set aside.
3. Chop the pistachios until they are finely ground.
4. Cream the butter and Date Syrup until well mixed and fully incorporated, scraping down the sides as needed. 
5. Add the eggs to the butter and date syrup mixture one at a time, mixing completely between additions, and then add vanilla. 
6. Fold the Date Syrup mixture into the dry ingredients until well mixed and no streaks of flour remain. 
7. Fold the finely chopped pistachios into the batter until incorporated.
8. Pour batter into the prepared loaf pan and bake for 25-30 min, or until a toothpick through the center comes out clean.
9. Cool in the pan for 10 minutes. 
10. If using a molded pan, now is the moment of truth! Go ahead and release the cake. 
11. Garnish with chopped pistachios and Date Syrup.

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Chelsea Quenneville for D'vash Organics