I’ve just taken down the last of the limes from my lime tree; they were starting to fall off anyway! After giving away the majority of them, I decided it was time to try another lime cake recipe. Needless to say my husband was very happy to hear it; he LOVES limes! This recipe is definitely a keeper. The cake is lovely and moist and the zesty lime drizzle perfectly complements the nutty pistachios. This cake has been adapted from a Donna Hay recipe.
- 150g unsalted butter, softened
- 3/4 cup caster sugar
- 1 tbsp freshly grated lime rind
- 1 tsp vanilla extract
- 4 eggs
- 1 1/2 cups(180g) almond meal
- 1 cup (130g) pistachio meal – I made my own
- 1/2 icing sugar mixture, sifted
- Juice of 1 lime
- Extra chopped pistachios for decoration
Preheat your oven to 160 /325 F. Grease and line a regular loaf tin. I also ground my pistachios, as I couldn’t get hold of pistachio meal. Just whiz it in a food processor, but don’t grind it too much as you don’t want to end up with pistachio flour!!
Using a mixer, whip together the butter, sugar, lime zest and vanilla until it is light and fluffy. It will take a few minutes. Add in the eggs one at a time and mix thoroughly. Fold through the almond and pistachio meals until just combined.
Spoon into the loaf tin and bake for 1 hour or when a skewer comes out clean. As there is no flour or raising agents in this cake, it will not rise too much. Leave it to cool completely.
In a small bowl, sift the icing sugar mixture and squeeze in the juice of 1 lime. Mix until there are no lumps. If you prefer a thicker icing, just add in more icing sugar…mine was a bit runny. Drizzle over the cool cake and sprinkle on some chopped pistachios.