An elevated version of the teatime classic with lime and pistachio.
- Prepare20 mins
- Cook50 mins
- Total time1 hr 10 mins
Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.
Whisk the butter and 200g sugar together with a handheld beater until pale and fluffy. Peel ribbons of zest off 1 lime, finely shred and reserve for garnish. Finely grate the zest from the remaining limes and add to the butter and sugar mixture. Whisk in the eggs, 1 at a time.
Sift the flour and baking powder together and fold into the cake mix with all but 1 tbsp of pistachio nuts. Spoon into the prepared tin and bake for 45-50 minutes or until golden and a skewer inserted in the centre comes out clean.
Once the cake is out, mix the juice of the 3 limes with the remaining 50g sugar and drizzle half of this over the warm cake. Add the shredded zest and remaining pistachios to the lime juice and place in a small pan. Bring to the boil and cook for 2 minutes until caramelised and golden, then spread over the cake and allow to cool.