Pucker Up Pistachio Cake

20120409-214754.jpg

Today I’m going to revel in the sloth like heaven of wearing pajamas all day.

After spending so much time in an industry where you are expected to go into spasms of ecstasy over a shoulder pad I have started to enjoy the perverse pleasure of not caring a jot what I look like.
The only problem with this sartorial choice is that I cannot nip to the shops in this shambling attire. And so I am forced to rifle through the pantry and forage for cake ingredients. As Mr Love has scoffed two eggs for breakfast I am forced to abandon a pecan and maple friand recipe I have been wanting to try.
So what do I have? Pistachios left over from a pomegranate couscous Mr L whipped up at the weekend ( he’s a dab hand at the savoury side of things ) and limes from my sister-in-laws garden. I still find it incredibly exotic that lemons and limes grow in such prolific proportions here. Often people will leave bowls of them outside their houses, free for the citrus besotted such as myself to take away.

Anyway, I decided to make a sort of pistachio and lime drizzle cake. The lime syrupy topping is quite tart, which explains the name, and it yields to a moist and softly nutty cake.

Ingredients:

175g butter, softened
175g caster sugar
Zest of 1 lime
3 large eggs at room temperature
100g pistachios, ground to a fine meal
175g self raising flour
2 tablespoons lime juice

Lime Syrup:

4 Tablespoons lime juice
115g caster sugar

Preheat the oven to 180 C.
Grease and line a 2 litre capacity loaf tin.
Cream the butter for several minutes so that in becomes pale and light. Mix in the lime zest with the caster sugar, beat into the butter in stages until light and fluffy.
Add the eggs one by one with a tablespoon of pistachio meal inbetween to prevent curdling. When this mixture is light and smooth, fold in the remaining pistachio meal ( at this point the batter smells devine! ) and then fold in the sifted flour. Just as the flour is combined add the lime juice.
Scrape the batter into your loaf tin and place in the centre of the oven for 50 – 60 minutes. The cake is done when a skewer inserted into the centre of the cake comes out clean.

Mix the sugar and lime juice to make the citrusy topping. Prick the loaf all over with a skewer and flood the tin with the lime syrup making sure it slips down the sides of the tin.

I’m just enjoying a slice along with a chai latte ( note to self; must make a chai latte cake soon ) and yes I’m still in my PJ’s.

Love Lemony x

Comments

  1. Loving this recipe and the pj day musings btw I have never got excited about a shoulder pad and intend never to do so 🙂
    J x

    • Glad you are enjoying my ramblings! It has occured to me that this would make a lovely cupcake base as the flavour is so delicate… watch this space!

  2. Miss Lemony these recipes remind me of doing home economics at high school when our teacher made us cream the butter and sugar by hand was virtually white… always left that class with blisters the size of tennis balls. Love the recipe though and can’t wait to try it. Now, where to find a lime…

Lemony loves comments!

%d bloggers like this: