An elevated version of the teatime classic with lime and pistachio.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,632kJ/ 391kcals |
|---|---|
Fat | 22.1g |
Saturated Fat | 11.5g |
Carbohydrates | 42.1g |
Sugars | 27g |
Fibre | 1.2g |
Protein | 5.8g |
Salt | 0.6g |
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