One of our best selling cake recipes to try at home!

Meadow Farm Nursery Tea Room

Lime and Pistachio cake 


- 300g Butter

- 300g Caster sugar

- 5 Eggs

- 300g Self raising flour

- 1tsp Baking powder

- zest of 3 limes and juice of 2

- 50g pistachio nuts chopped finley

- Lime curd


- Juice of 2 limes

- 2 tbsp Caster suagr


- 250g Butter

- 200h full fat cream cheese

- zest of 1 lime

- 250g Icing sugar

- 75g dark chocolate

- 125g Pistachio nuts


Preheat the oven to 190ºC/fan 170ºC/gas mark 5. Grease and line the three sandwich tins.Beat the butter and sugar using a wooden spoon until light and fluffy. Add the eggs  one  at a time, beating well  after each one, and adding a tablespoon of the flour  with the final egg to help prevent curdling.Fold in the remaining flour  and the baking powder until thoroughly combined. Add the lime zest and juice  and the finely chopped pistachio nuts and mix until well combined.Divide the mixture between the tins, spreading it evenly. Bake for 25–30 at 170 degrees. While the sponges are still warm turn them out  of their tins on to a wire rack, then carefully spoon the lime syrup over  the top  of each one– you may not need all the syrup. Leave the cakes to cool completely.To make the frosting, beat the butter until smooth. Add the cream cheese and mix  until combined. Add the lime zest, then sift  in the icing  sugar and beat until light and fluffy. To assemble the cake, place one of the cooled  cakes on a plate, spread with a third of the frosting, then cover with a generous layer of the lime curd. Add a sprinkling of the remaining chopped pistachio nuts. Place a second cake on top  of this and repeat the layers (saving some pistachios for the top). Place the final cake on top and cover with the remaining frosting. sprinkle the nuts on the top.

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