Description
This refreshing Pistachio and Lime Cake combines the nutty crunch of pistachios with the zesty brightness of lime for a moist, flavorful loaf that's perfect for any occasion. Softened butter and soured cream create a tender crumb, while a drizzle of lime icing and pistachio slices add the perfect finishing touch.
Ingredients
Cake Ingredients
- 100g pistachios, chopped
- 200g golden caster sugar
- 150g butter, softened, plus extra for the tin
- 125g soured cream
- 3 medium eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp vanilla extract
- Zest of 4 limes
Icing Ingredients
- 200g icing sugar
- Juice of limes (enough to make drizzle-able icing, approximately 2-3 tbsp)
- 2 tbsp pistachios, thinly sliced
Instructions
- Prepare the Tin: Heat the oven to 180C (fan 160C/gas 4). Butter a 20cm x 10cm x 7cm (900g capacity) loaf tin and line it with a long strip of baking paper to ensure easy cake removal.
- Make the Batter: Place chopped pistachios and golden caster sugar into a food processor and pulse until finely ground. Add softened butter, soured cream, eggs, plain flour, baking powder, bicarbonate of soda, vanilla extract, and lime zest, then blend until the mixture is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared tin and bake in the preheated oven for 50-55 minutes. Test doneness by inserting a skewer into the center; it should come out clean. If the cake browns too quickly, cover loosely with a sheet of foil to prevent overbrowning.
- Cool the Cake: Allow the cake to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Icing: Gradually mix lime juice into the icing sugar until you achieve a drizzle-able consistency.
- Finish the Cake: Spoon the lime icing evenly over the cooled cake and sprinkle thinly sliced pistachios on top for garnish. Let the icing set before serving.
Notes
- For a more intense lime flavor, add extra lime zest to the batter or icing.
- If you don’t have a food processor, finely chop the pistachios and whisk the wet and dry ingredients separately before combining.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- This cake pairs beautifully with a cup of green tea or a light citrus-infused beverage.
- Make sure the butter is properly softened to ensure smooth blending in the processor.
