Lime and Pistachio Cake

“I’m embarressed about how long it’s been since I’ve posted anything here!  What with work, catering, cake design and the installation of a new kitchen, It’s been shunted to last priority.  I’m determined to turn over a new leaf and have a few recipes in my back-log to post in the coming weeks.  I made this cake for a work colleague’s birthday when I had a surplus of lemons.  The flavour and texture was brilliant but I decided to tweak the recipe to give it a bit more texture.  Feel free to use whatever fruit you like for the compote.  I think the strawberries and cherries were a great colour splash for the finished dish. You can also substitute lemons for limes but personally I liked this version better. Enjoy!”

(Photos by Gary Corbett)

Ingredients

Cake

  • 250g room temperature butter
  • 1 cup castor sugar
  • 3 room temperature eggs
  • zest from 3 limes
  • 3/4 cup sour cream
  • 50g diced pistachios
  • 1/2 cup plain flour
Syrup
  • Juice from 3 limes
  • 1/2 cup sugar
Fruit compote
  •  Strawberries
  • Cherries
  • 1/2 cup sugar
  • 1/4 cup strawberry liquor
Method
  1. Preheat your oven to 140 degrees (Fan forced).
  2. Grease and line a 20cm spring-form tin.
  3. Cream the butter and sugar.  Add the eggs one at a time until combined.
  4. Add the sour cream and lime zest and beat until combined.
  5. Fold in the pistachios and flour.
  6. Spoon mixture into prepared tin and smooth the top with a spatular.
  7. Bake for 50-60 minutes or until the top is lightly golden.
  8. While cake is baking place lime juice and sugar in a saucepan and bring to the boil.
  9. When cake is done remove from the oven and pierce numerous holes with a skewer.
  10. Pour over lime syrup and refrigerate.
  11. For fruit compote cut the strawberries into quarters, de-seed and halve the cherries.
  12. Add fruit, sugar and liquor to saucepan and heat until fruit has just softened. (If you cook it too long you’ll get jam!)  Leave to cool.
  13. Decorate the cake with pistachios then serve a wedge of the lime cake with some fruit compote and a dollop of cream.

 

 

 

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