Lime and Pistachio Cake - Gluten Free
slightly adapted from Donna Hay
150g unsalted butter, softened
165g (3/4 cup) golden caster sugar
1 tablespoon finely grated lime zest (about 2 limes)
2 teaspoons vanilla extract
4 eggs, room temperature
180g (1 1/2 cups) ground almonds
130g (1 cup) ground unsalted pistachios
Preheat the oven to 160C. Grease and line a 31 x 11 x 7.5cm loaf pan with baking paper. Set side.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, lime zest and vanilla for 10 - 12 minutes until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Beat for a further 3 - 4 minutes. Fold through the ground almonds and ground pistachios to combine.
Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour - 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it. Allow the cake to cool completely in the tin at room temperature before slicing.