Lime & pistachio drizzle loaf

Name: Lime & pistachio drizzle loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 200 g butter, softened; 250 g Waitrose Golden Light Brown Soft Sugar; 3 limes; 4 essential Waitrose Free Range medium Eggs; 200 g self-raising flour; ½ tsp baking powder; 50 g pistachios, roughly chopped

An elevated version of the teatime classic with lime and pistachio.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins
Pluscooling

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200g butter, softened
250g Waitrose Golden Light Brown Soft Sugar
3 limes
4 essential Waitrose Free Range medium Eggs
200g self-raising flour
½ tsp baking powder
50g pistachios, roughly chopped

Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.
Whisk the butter and 200g sugar together with a handheld beater until pale and fluffy. Peel ribbons of zest off 1 lime, finely shred and reserve for garnish. Finely grate the zest from the remaining limes and add to the butter and sugar mixture. Whisk in the eggs, 1 at a time.
Sift the flour and baking powder together and fold into the cake mix with all but 1 tbsp of pistachio nuts. Spoon into the prepared tin and bake for 45-50 minutes or until golden and a skewer inserted in the centre comes out clean.
Once the cake is out, mix the juice of the 3 limes with the remaining 50g sugar and drizzle half of this over the warm cake. Add the shredded zest and remaining pistachios to the lime juice and place in a small pan. Bring to the boil and cook for 2 minutes until caramelised and golden, then spread over the cake and allow to cool.

Typical values per serving when made using specific products in recipe