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Pistachio and Black Lime Cake

Pistachio and Black Lime Cake Recipe

Time: 1 hour

Serves: 8

Recipe shared with permission from Australian Black Limes

Ingredients for Pistacio and Black Lime Cake

  • 100g pistachios, chopped
  • 200g golden caster sugar
  • 150g butter, softened, plus extra for the tin
  • 125g soured cream
  • 3 eggs, medium
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla extract
  • 1/2 to 1 tablespoon of black lime powder (depending on taste)
  • 4 limes juiced
  • 200 g icing sugar
  • 2 tbsp pistachios, thinly sliced

Method

  1. Heat the oven to 180 C. Butter and line a 20 cm x 10 cm x 7 cm – 900 g loaf tin with a long strip of baking paper.
  2. Put the pistachios and sugar in a food processor and blend until fine.
  3. Add the butter, soured cream, eggs, flour, baking powder, bicarb, vanilla extract and black lime. Blend until smooth.
  4. Scrape into the prepared tin and bake for 50-55 minutes or until a skewer (poked into the centre) comes out clean.
    (if it browns too quickly, cover with a sheet of foil).
  5. Cool for 20 minutes in the tin, then turn out onto a wire rack to cool completely.
  6. To make the icing, mix enough lime juice into the icing sugar to make a drizzle-able icing. Spoon over the cake then finish with the pistachio slivers.

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