Fruit, pistachio and matcha cakes: Philip Khoury’s loaf recipes

<p>Two colourful, plant-based loaves – a cranberry- and citrus-studded fruit cake, and an earthy, fragrant bake laced with buttery pistachio richness</p><p>I’ve always had a soft spot for <a href="https://www.bonnemaman.co.uk/products/petit-fruit-cakes">those little Bonne Maman fruit cakes</a> that come wrapped in paper – they’re soft-crumbed, and never too dark or dense. This is a quiet ode to them. Then, there’s a deep, buttery richness to pistachios that comes out best when they’re finely ground with flour – the oils release, the texture softens and the flavour becomes more pronounced; the addition of just a little matcha brings a quiet bitterness and depth, enough to hold its own without overpowering. It’s a loaf that feels composed – not flashy, but quietly fragrant with just the right amount of earthiness.</p> <a href="https://www.theguardian.com/food/2025/nov/05/fruit-cake-pistachio-and-matcha-loaf-cake-recipes-philip-khoury">Continue reading...</a>