Lime and pistachio loaf cake

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

60 min

Portion(s):

1 loaf

Category:Pastries & Sweets

Made with

Self Raising Flour 1kg

Ingredients

350g Mitsides Self Raising Flour 300 g unsalted butter
300g unsalted butter
250g white sugar
1½ tsp vanilla extract
3 large eggs at room temperature
1 lime, zest and juice
75g raw pistachios, roughly chopped

Cream cheese frosting:

75g unsalted butter, at room temperature
150g icing sugar
75g full-fat cream cheese, from the fridge
Juice of 1 lime

Topping:

A small handful of raw pistachios, chopped
Zest of ½ lime

Method

Preheat the oven to 180°C on fan mode. Grease and line a 500g loaf tin with baking paper.

In a large mixing bowl, beat the butter, sugar and vanilla extract together until light and fluffy. Beat in the eggs in 3 parts. Fold in the flour until combined.

Add the lime zest and juice and chopped pistachios. Fold until well mixed.

Pour the mixture into the loaf tin. Bake for 1 hour until risen and until a toothpick inserted into the middle comes out clean.

In the meantime, prepare the cream cheese frosting. With a hand blender, beat the butter until soft and fluffy. Sift in the icing sugar and beat until smooth and combined. Add the cream cheese and lime juice, mix again until well combined and keep in the fridge.

Once the cake is ready, let it cool in the tin for 15 minutes, then remove and allow to cool completely on a wire rack.

With a spatula, spread the frosting over the top of the cake. Sprinkle the pistachios and lime zest on top. Slice and serve!