Pistachio Loaf Cake

This Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. 

Pistachio Loaf Cake

I realise that this cake looks like Rye bread and a bit of icing would have brought it to life visually but I don't think it needs it. It is sweet enough and so so delicious. 

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 cardamom in her 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 only gets better with time and keeps well, so is great made ahead.

How to make Pistachio Loaf Cake

For full recipe instructions, scroll to the bottom of the page.

Preheat oven to 150 C/Gas Mark 2 .

Beat Sugar, Butter, Cardamom and Lime Zest & Juice for 5 minutes.

Add Eggs and beat for 1 minute.

Stir in Ground Almonds.

Roast Pistachios for a minute, blend very quickly and fold in to batter.

Bake for 1 hour to 1 hour 10 minutes.

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.

Top with crushed Pistachios.

Storage

This loaf keeps really well in an airtight container for up to a week. 

To freeze

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/Variations

• You can use Lemon or Orange in place of Lime.
• Grate the Zest directly into the bowl so all the delicious oils release directly into the batter.
• Grind the Pistachios for about 1 minute. They will start to breakdown and release their oils otherwise. A course grind is fine.

**if you make this recipe, please don’t forget to rate/comment and tag us on social media.

more sweet recipes:

Baklava Cake

Orange Drizzle Cake

Chocolate Orange Cake

Caramelised White Chocolate and Passion Fruit Cake

Stem Ginger Banana Upside Down Cake

4.1 from 11 votes

Print

Pistachio Loaf Cake

This Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. 

Course Baking, Baking/Dessert

Cuisine british, Middle Eastern, South Asian

Keyword Lemon Pistachio Cake, Lime Pistachio Cake, Pistachio Cake

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 10

Calories 436 kcal

Author Safira

Ingredients

• 150 g Unsalted Butter
• 180 g Caster Sugar
• 1 Lime Juice and Zest
• 1½ tsp 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 tsp Ground Cardamom Optional

Instructions

1. Preheat oven to 150 C/Gas Mark 2. Line a loaf tin with a liner or greaseproof paper.

2. Beat Sugar, Butter, Cardamom and Lime Zest & Juice for 5 minutes.

3. Add Eggs one by one, beating inbetween each addition.

4. Stir in Ground Almonds.

5. Roast Pistachios for a minute in a dry pan, blend very quickly so it is coarse and fold in to batter.

6. Bake for 1 hour to 1 hour 10 minutes.

7. Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes. 

8. When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup. Leave in the tin for 15 minutes, then remove to a wire rack to cool.

9. Top with crushed Pistachios.

Recipe Notes

Storage

This loaf keeps really well in an airtight container for up to a week. 

To freeze

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/Variations

• You can use Lemon or Orange in place of Lime.
• Grate the Zest directly into the bowl so all the delicious oils release directly into the batter.
• Grind the Pistachios for about 1 minute. They will start to breakdown and release their oils otherwise. 

Nutrition Facts

Pistachio Loaf Cake

Amount Per Serving

Calories 436 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 10g63%

Cholesterol 107mg36%

Sodium 31mg1%

Potassium 205mg6%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 33g37%

Protein 9g18%

Vitamin A 552IU11%

Vitamin C 7mg8%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.