Sleep, Run, Eat Cake, Repeat.
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.
My lunch is all ready to go with me at work but I'll take a piece of this cake for my snack, thanks :)
ReplyDeleteTake a piece, otherwise I'll eat it all.
DeleteLove the flavors in this gorgeous cake!!
ReplyDeleteThanks Marie.
DeleteLove the look of this nutty cake! I never thought lime would work with pistachios but this looks great!
ReplyDeletehttp://youtube.com/addalittlefood
Thanks Millie. Lime and pistachio go really well together.
DeleteI love pistachios! It's always the first flavour of gelato I look for, and whenever Mum brings a bag home they are gone in a day. (note to self: visit mum this week...). Can't wait to make this cake to share with the family...or not...
ReplyDeleteI'ts my favourite gelato too. A bag of pistachios isn't safe with me around.
DeleteI'm planning to make a gluten and dairy free cake for a friend of mine this week. I LOVE the look of this one Jen. Hm... if I was going to make a dairy free version would you recommend that I sub in dairy free spread like Nuttelex, or some sort of oil like coconut butter? Pondering, pondering...
ReplyDeleteI'd try coconut butter/oil. I think the flavour would really work here. x
DeleteSounds like a definite plan to me! Love this and that top photo is a stunner!!
ReplyDeleteI love pistachios but I never baked them before. Sounds like a to-do!
ReplyDeleteJust checking is the butter meant to be melted or just softened? Just made the cake and I couldn't get the butter and sugar to go pale and creamy. Thanks
ReplyDeleteHey Morgan. My bad. It's meant to be softened. My apologies. The melted butter shouldn't effect the final result of your cake too much. Just beat the eggs extra hard to make them fluffy. I've amended the recipe.
DeleteYeah it turned out a little oily. Still yummy though. Thanks for getting back to me.
DeleteLove the combination of lime and pistachio, alfo love the idea of not adding flour. Great photos!
ReplyDeleteHi! Quick question, can I make this in a 9" round pan ??? If yes how long should it take to cook ???
ReplyDeleteThank you !!!
How much coconut oil would you use to replace unsalted butter?
ReplyDeleteTrying to make this cake without eggs - would a flax egg make s good replacement?
ReplyDeleteI've never used flax as a replacement for eggs, so I can't say if it would work for sure. If you've used flax eggs as a replacement for eggs in similar recipes, I don't see why it wouldn't work here.
DeleteWould you use salted or unsalted pistachios? Does it matter?
ReplyDeleteUnsalted. You can't control how much salt goes into the cake if you use salted.
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