Pistachio Loaf Cake with Lime and Cardamom - This bright and zingy Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. Drizzled with a Lime glaze that is infused with Cardamom, this cake makes for the perfect Cake to serve with a steaming cup of tea.
Pistachio Lime Loaf
This Lime Pistachio loaf cake is made with both almonds and pistachios and is drenched in a Lime Cardamom glaze. It’s sweet, zingy and refreshing.
The Cake is moist with a tender crumb and it is honestly one of my favourite cakes ever.
I have made so many Pistachio Loafs and Bundt's over the years and they have varied in their flavour and flour combination. This one is a personal favourite.
Cardamom and Lime reminds me of Cupcake Jemma. I first saw the combo of Pistachio, Lime and ground Cardamom in the Cake Book and have been obsessed with making cakes with those flavours in ever since.
This is a really moist and delicious cake and lovely for brunch, afternoon tea or a midnight snack.
This cake also gets better with time and keeps well, so is great made ahead.
Ingredients in pistachio loaf cake
Here are the ingredients you will need for this recipe. For a full list of ingredients including measurements, please check out the recipe card at the bottom of the post.
Plain Flour - aka All purpose flour.
Butter - This provides a rich flavour and helps to create a light and tender texture in cake batter.
Pistachios - We roast the Pistachios and grind them down for the best flavour and colour. Slivered or skinned Pistachios have the best colour. You can use pre brough ground Pistachios but I prefer to roast whole Pistachio nuts instead.
Almonds - For a moist Cake that will readily take on flavour so the syrup fully soaks into the cake.
Caster Sugar - Or granulated sugar make this Cake moist.
Cardamom - This has a floral and citrus flavour which perfectly complements the Lime in this recipe.
Egg - 4 eggs to add structure and to bind the ingredients together
Lime Zest and Juice - the zest and juice adds a nice citrus note.
Syrup
Water, Sugar, Lime Juice and Cardamom Powder
How to make Pistachio Loaf Cake
For full recipe instructions, scroll to the bottom of the page:
Preheat the oven to 180 C, fan 160 C, Gas 4. Grease and line a 900g loaf tin (base about 9cm x 20cm) with parchment paper/baking paper.
Roast Pistachios in a pan for about 5 minutes till fragrant, then grind to a coarse crumb.
Add Lime Zest to Sugar and rub in.
Then beat Sugar, Butter, Cardamom Powder and Lime Zest & Juice for 5 minutes.
Add Eggs one by one, beating between each addition.
Stir in Ground Almonds.
Fold Pistachios in to batter.
Add Lime Juice and stir in.
Add batter to a tin lined with baking/parchment paper.
Bake for 1 hour to 1 hour 10 minutes.
Meanwhile make the Syrup. Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes.
When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup.
Leave to cool in the tin for 20 minutes, then remove to a wire rack to cool compleltely.
Storage
This loaf keeps really well in an airtight container for up to a week.
How to Freeze it
You can freeze the loaf cake minus the toppings, for up to a month.
Here's how - Let the Cake cool completely. Then wrap tightly in cling film twice. Then wrap in foil. Place in a large freezer bag. You can also just add the cling filmed cake to an airtight container.
When you want to serve it, unwrap the cake and keep it at room temperature for 3-4 hours. Eat within 2 days.
To freeze single slices, tightly wrap each slice in cling film twice. Then place in freezer bags and squeeze out all the air. They will need 1 - 2 hours to thaw.
Tips and Variations
- You can use Lemon juice and Lemon zest or Orange in place of Lime.
- Grate the Zest directly into the bowl so all the delicious oils release directly into the batter.
- Roast the pistachios to bring out their flavour.
- Add Vanilla Extract or Vanilla Paste for a different flavour.
- Grind the Pistachios for about 1 minute. They will start to breakdown and release their oils otherwise. A course grind is fine.
- Do not over mix the batter. Once the Flour goes in, gently fold the ingredients together to avoid knocking any air out of the batter.
more sweet recipes:
Caramelised White Chocolate and Passion Fruit Cake
Stem Ginger Banana Upside Down Cake
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Pistachio Loaf Cake with Lime and Cardamom
Ingredients
- 150 g Unsalted Butter
- 180 g Caster Sugar
- 1 Lime Juice and Zest
- 1½ teaspoon Ground Cardamom
- 4 large Eggs
- 160 g Ground Almonds
- 150 g Pistachios
Syrup
- 100 ml Water
- 125 g Caster Sugar
- 2 Limes Juice and Zest
- 1 teaspoon Ground Cardamom Optional
Instructions
- Preheat the oven to 180 C, fan 160 C, Gas 4. Grease and line a 900g loaf tin (base about 9cm x 20cm) with parchment paper/baking paper.
- Roast Pistachios in a pan for about 5 minutes till fragrant, then grind to a coarse crumb.
- Add Lime Zest to Sugar and rub in.
- Then beat Sugar, Butter, Cardamom Powder and Lime Zest & Juice for 5 minutes.
- Add Eggs one by one, beating between each addition.
- Stir in Ground Almonds.
- Fold Pistachios in to batter.
- Add Lime Juice and stir in.
- Add batter to a tin lined with baking/parchment paper.
- Bake for 1 hour to 1 hour 10 minutes.
- Meanwhile make the Syrup. Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes.
- When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup.
- Leave to cool in the tin for 20 minutes, then remove to a wire rack to cool compleltely.
Notes
Storage
This loaf keeps really well in an airtight container for up to a week.How to Freeze it
You can freeze the loaf cake minus the toppings, for up to a month. Here's how - Let the Cake cool completely. Then wrap tightly in cling film twice. Then wrap in foil. Place in a large freezer bag. You can also just add the cling filmed cake to an airtight container. When you want to serve it, unwrap the cake and keep it at room temperature for 3-4 hours. Eat within 2 days. To freeze single slices, tightly wrap each slice in cling film twice. Then place in freezer bags and squeeze out all the air. They will need 1 - 2 hours to thaw.Tips and Variations
- You can use Lemon juice and Lemon zest or Orange in place of Lime.
- Grate the Zest directly into the bowl so all the delicious oils release directly into the batter.
- Roast the pistachios to bring out their flavour.
- Add Vanilla Extract or Vanilla Paste for a different flavour.
- Grind the Pistachios for about 1 minute. They will start to breakdown and release their oils otherwise. A course grind is fine.
- Do not over mix the batter. Once the Flour goes in, gently fold the ingredients together to avoid knocking any air out of the batter.
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