pistachio and lime loaf cake
Sat, 19 September, 2015
Nuts are good for you. I’ve always known it, I’m a real almond aficionado and the reassuring thing is that they have recently found (those researchers… they can’t make up their mind can they? About what’s good, what’s bad, what’s calorific and even how many calories things contain) that almonds have fewer calories than your nutrition app shows. And pistachios have fewer calories than almonds!
Limes are good for you. Admittedly, perhaps not if they constitute a mojito or daiquiri. Lime juice brings out the flavour of other ingredients, contains unique flavonoid compounds that have antioxidant and anti-cancer properties and best of all they have anti-bacterial qualities. Mix it with honey, and there’s your quite effective cold-fighting cordial.
Dried apricots are good for you. They are a rich source of dietary fibre, potassium and iron and of course they work miracles if your digestion is on a sluggish side.
So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter (but that’s not as bad as we used to think), so perhaps don’t go for it as part of your detox diet, but it is awfully, awfully tasty. The topping especially delishhh.
The recipe was found in The Times on a Saturday but regrettably I forget the author.
pistachio and lime loaf cakeTime: 2 hours
- For the cake:
- 65 unsalted pistachio nuts
- 125g plain flour
- 1tsp baking powder
- a pinch of salt
- 175g butter, softened
- 175g caster sugar
- zest grated of 3 limes
- 3 large eggs
- For the drizzle:
- 65 dried apricots, roughly chopped
- 2tbsp honey
- juice of 3 limes
- 40g pistachio nuts, chopped
1. Preheat the oven to 180C/350F/gas 4. Line a 1kg loaf tin with parchment so it sticks out above the rims.
2. Grind the pistachios in a food processor or blender to fine powder. Mix with the flour, salt and the baking powder in a bowl.
3. In a large bowl or a standing mixer bowl beat the butter, zest and sugar until pale and fluffy, about 5 minutes. Add the eggs, one at a time, beating until incorporated, each with a spoonful of the flour mix – to stop them curdling. Fold in the remaining flour.
4. Transfer the batter into the prepared tin and bake for 55-60 minutes until a skewer inserted in the middle comes out with only a few crumbs. Cool in the tin for 10 minutes – it might sink in the middle but it won’t be spoiled – and you can cover up the surface with the drizzle anyway.
5. While the cake is cooling, prepare the drizzle. Mix the chopped apricots, honey and the lime juice in a small pan, bring to a boil and simmer for a few minutes until slightly thickened. Stir in the pistachios.
6. Remove the cake from the tin but keep it in the parchment. Jab the cake with a skewer all over, for the drizzle to permeate through the cake, pour over the syrup and leave to cool on a wire rack. When cold, peel off the paper and place on a plate or a cake stand.