…make mojitos! Or you could make this Pistachio & Lime Yoghurt cake and save the rum for another occasion.
(As an aside the lime drizzle for this cake would make an excellent sugar syrup for your mojitos if you were that way inclined, and I sincerely hope you are that way inclined. It would mean we would surely be friends, rum buddies, if you will!)
This cake was inspired solely by giant mexican limes I found in the supermarket. I couldn’t help stocking up. Squirreling them away as I know the next time they won’t be there and instead there will be the usual miniature shrivelled limes blinking up at me from the shelves.
There is a slightly weird pistachio theme running through this blog, which is not intentional. I happen to buy them in large quantities and find any excuse to use them up. I have expensive tastes as my darling sister pointed out yesterday. She made my pistachio feta dip and got a small fright when she discovered the price of pistachios. So another disclaimer here: Pistachios are expensive! Please feel free to use another nut or none at all.
In all honesty I probably wouldn’t have posted this recipe as the whole green nut theme is getting a little out of hand but I had a request for it on instagram after posting a photo of this cake.
So as I see it, in the cake world, lemon drizzle is like the granny of cakes. It’s soft and sweet, a little tart but classic and reliable and people love it. Lime drizzle on the other hand is more like an exotic great-aunt who spends time on Caribbean cruises and enjoys a g&t or two. Just a little more sunshiney, spirited and glamorous. It too, loves a cup of tea, will keep for ages and will satisfy your cake craving like no other. Lemon drizzles and lime drizzles are definitely feminine cakes and perfect for say Mother’s day!
I love cakes that use yoghurt in the mix with little or no butter. It really keeps them soft and fluffy and you can feel marginally less guilty about having a slice.
Pistachio & Lime Yoghurt Cake
As a homage to your granny we’re doing this the old-fashioned lbs & oz way
8oz plain flour
2 tsp baking powder
3oz ground almonds
3 1/2 oz caster sugar
2 medium eggs
2oz melted butter or olive oil
zest 2 limes
4oz chopped pistachios (reserve a small amount to sprinkle over the cake)
1fl. oz of milk
3 1/2 oz caster sugar
4 fl. oz water
juice of 2 limes
*Optional: Add 1 tbsp of rosewater to the drizzle with the lime juice.
Preheat oven to 170c, grease and line a 9 inch loose bottomed baking tin.
Sift flour, baking powder into a large mixing bowl. Add ground almonds and sugar.
In a measuring jug mix yoghurt, eggs, honey and lime zest. Add this to the dry ingredients adding some of the milk to loosen the mix slightly. Stir in pistachios. Pour cake mix into tin and bake for 40 to 45 mins or until a skewer comes out clean.
Remove cake from oven and allow to cool slightly in tin. Make the drizzle.
Place sugar and water into a saucepan and simmer until all the sugar has dissolved. Allow to cool slightly and add lime juice. Pierce cake all over with a skewer and pour the lime syrup over the cake. Sprinkle with reserved chopped pistachios. Once cake has cooled remove from the tin and dust with icing sugar to serve.
If you used the rosewater then you could also decorate the cake with dried rose petals.