Lime and Pistachio Cake

Pistachios are my favorite nut for snacking, always have been. (Pistachio ice cream's way up there on my preferred ice cream list as well.) I thought the idea of using lime zest with the pistachio flour was a lovely combo and Donna Hay magazine said it made a cake with distinct mid-east undertones. They also suggested adding a dash of rosewater to make it even more so. I didn't add the rosewater, but may try it next time I make it. Yes, I'll be making it again, it was delightful. Unfortunately, I only got to eat one slice as I was making it for a friend who's having some serious health problems. (She didn't mind one missing slice; she understands food bloggers.) Along with the cake, I'm taking her some old British mysteries. I don't know about you, but when I'm having health problems, I can't seem to concentrate very well on serious books so there's nothing I like better than easy mystery reading......and cake.  :) Please say a prayer for her complete recovery, dear friends. 

If you don't have access to pistachio flour, you can always make your own (see tutorial on making nut flours HERE) or order it online. I made some pistachio madeleines a while back so had ordered it...it came in a rather large package and I had plenty left over.

All of us love the amazing photographs in Donna Hay magazine, but while this looked like a gorgeous cake in the magazine, mine didn't resemble it at all, which gave me pause when I pulled it out of the oven. If you have the magazine, look for the photo in the latest issue. No resemblance, right? However, ovens differ country to country, as do ingredients and when I sliced a piece and took a bite, it was wonderful. Besides, who knows what the food stylists do to get the photos exactly how they want them?
Oh, I nearly forgot something important to many of you. This recipe is gluten-free.


Lime and Pistachio Cake
From Donna Hay magazine, Issue 59

Ingredients:
1 stick plus 2 1/2 tablespoons unsalted butter, softened
3/4 cup superfine sugar
1 tablespoon finely grated lime zest
1 teaspoon vanilla bean paste
4 eggs, room temperature
1 1/2 cups almond meal/flour
1 cup pistachio flour

Method:
Preheat oven to 325.
Use approx. an 11x4x3 inch loaf pan. I sprayed with Pam, lined it with parchment paper and sprayed it with Pam again.
Place butter, sugar, vanilla and lime zest in an electric mixer bowl and beat for 10 minutes or until pale and very light, scraping down sides frequently. Add eggs one at a time, beating between additions and scraping the bowl each time. Beat another 2 or 3 minutes.
Remove from the mixer and fold in the two flours until well combined.
Pour into prepared pan and bake for about 1 hour and 10 minutes or until a cake tester comes out clean. Cool in the pan. Remove parchment paper and serve. Donna Hay showed the cake with a honey drizzle, but it was sweet enough without and I knew it wouldn't travel well that way. I just sprinkled on some confectioners sugar.