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Lime Drizzle Cake with Pistachios and Almonds

Lime Drizzle Cake with Pistachios and Almonds

May 31, 2025

We were invited out for tea last night and our contribution was dessert.  Unfortunately, when we went to make something we only had 2 eggs, citrus, capsicums and a leek. So it had to be something citrus. The only recipe we could find with 2 eggs was Gran's lemon loaf but we wanted a cake. So we decided to use the loaf as a basis for a cake and modify.  We had plenty of limes, a few sliced almonds and a few pistachios so we decided that would be the cake.

We changed the recipe, adding lime juice, more zest and more milk to the loaf batter. When it was just out of the oven we poured over heaps of lime syrup. We served it with whipped cream and natural yoghurt, both unsweetened. There were 8 of us for dinner and the cake got demolished. We all had seconds and everyone loved it. The cake was light, moist and the lime flavour was refreshing. 

Ingredients:

Cake

  • 115g butter
  • 1 c caster sugar
  • 2 eggs
  • 1 c milk
  • ¼ -1/3 cup chopped nuts, 
  • Grated rind and juice of 2 big limes
  • 70 gm sliced almonds
  • 1½ c self-rising flour
  • ¼ tsp salt

Lime Drizzle

  • small ¼ cup extra caster sugar 
  • 1/3 cup lime juice

Method:

  1. Cream butter and sugar until light and fluffy
  2. Add room temperature eggs
  3. Beat together until well incorporated. 
  4. Add Lime Zest
  5. Add sifted dry ingredients alternately with the milk
  6. Add lime juice and pistachios
  7. Pour into a small cake tin, greased and floured or lined with baking paper
  8. Sprinkle sliced almonds on top
  9. Bake in in moderate oven for 40 to 45 mins
  10. Mix extra caster sugar with the lime juice until dissolved
  11. When the cake is cooked and hot from the oven, pour the lime juice mixture over the cake
  12. Leave in the tin to cook
  13. Nicest served slightly warm.