This summer has been very mixed, with a lot of long cool spells. No matter the season, whenever its raining, I begin to feel the baking itch. Cakes are always at the top of my list and a dessert I love to explore in the kitchen. Plus, when the recipe produces something as beautiful as our pistacho-lime cake, it’s hard to be down about any less than desirable weather!
An Easy Recipe for Our Pistachio-Lime Cake
Pistachios were already considered a royal delicacy in ancient Persia and were a popular commodity along the Silk Road. Nowadays, it would seem as the beautiful pistachio is royalty itself. While they are culturally considered a nut, but botanically it is considered a stone fruit. They’re also incredibly healthy too: They contain healthy fats, proteins, fiber, vitamins (especially B vitamins and vitamin E) and minerals (such as potassium, magnesium and iron).
Of course, pistachios also bring a whole lot of flavor along with all of these health benefits! But, pistachios not only give the cake its flavor, but also a great green color. But, of course, this cake is a real green-machine. The light acidity of the lime harmonizes wonderfully with the aromas of the pistachio. And the raspberry glaze also adds an additional, fruity taste. Together with the raspberry glaze, our pistachio-lime cake is not only a real eye-catcher, but full of of flavor too.
Our pistachio-lime cake is ideal for a leisurely afternoon with friends, a festive family dinner, or simply as a treat for yourself. Bake it for your next birthday or simply enjoy it, like me, all by yourself with a nice cup of coffee. So, grab your apron and let’s get started! You won’t regret it!
Want even more delicious recipe ideas? Start your day with pistachio overnight oats,
or enchant your coffee table with pistachio-orange cake with ricotta frosting or, for more Mediterranean flair, a limoncello mascarpone cake!
Pistachio-Lime Cake
Ingredients
For the batter:
- ½ cup butter
- ½ cup agave syrup
- 1 organic lime zested and juiced
- ¼ cup pistachio cream
- 2 cups fresh baby spinach
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ cup milk
- ½ cup shelled unsalted pistachios
For the glaze:
- 3 tbsp raspberry fruit spread or jelly
- 3-5 tbsp water adjust to taste
Instructions
- Preheat oven to 350°F. Grease and flour a loaf pan.
- In a large bowl, cream together butter, agave syrup, lime zest, and lime juice until light and fluffy.
- Now, using a blender or food processor, purée pistachio cream with the spinach. Then, stir the blend into the butter mixture.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Chop the pistachios and fold them into the batter.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes. Once baked through, let the cake cool on a wire rack before inverting it out of the pan.
- Prepare the glaze by mixing raspberry compote/jelly with water. Spread the glaze over the cooled cake. Decorate with chopped pistachios and/or raspberries, if desired.