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

Two colourful, plant-based loaves – a cranberry- and citrus-studded fruit cake, and an earthy, fragrant bake laced with buttery pistachio richness

I’ve always had a soft spot for those little Bonne Maman fruit cakes 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.