Pistachio and Lime Cake

Pistachio cake with white icing and green slivers of pistachios on top
(Source: olivemagazine.com)

Humans have enjoyed pistachio nuts for thousands of years.

The pistachio tree (Pistacia vera) belongs to the cashew family and can produce about 50,000 pistachios every couple of years under optimal growing conditions.

Eaten in moderation, pistachio nuts are a very healthy and nutritious snack. Unsalted, unroasted pistachios that haven’t been de-shelled are even healthier as we point out in our pistachio review article.

The health factor is backed by science. Studies show that pistachios may be particularly beneficial in lowering the risk of cardiovascular disease as well as promoting stomach health.

Additionally, pistachios are loaded with antioxidants. Two very important antioxidants for promoting eye health (zeaxanthin and lutein) are found in pistachio nuts. These antioxidants protect our eyes from age-related macular degeneration and cataracts, among other eye issues.

However, most people (at least initially) make their acquaintance with the pistachio nut for its excellent taste rather than its health benefits.

Pistachios are especially impactful in a wide range of culinary dishes, including desserts like this tasty pistachio and lime cake recipe, which is easy to make and keeps well. Then again, it’s so good, keeping it around awhile will probably never be an issue.


  • Pistachios – 100g, chopped
  • Caster Sugar – 200g
  • Butter – 150g, softened, plus extra for the tin
  • Soured Cream – 125g
  • Eggs – 3, medium
  • Plain Flour – 200g
  • Baking Powder – 1 tsp
  • Bicarbonate of Soda – 1 tsp
  • Vanilla Extract – 2 tsp
  • Limes – 4, zested and juiced
  • Icing sugar – 200g
  • Pistachios – 2 tbsp, thinly sliced


Step 1

Heat the oven to 180C/ fan 160C/gas 4 and butter and line a 20cm x 10cm x 7cm 900g loaf tin with a long strip of baking paper.

Step 2

Put the pistachios and sugar in a food processor and whizz until fine. Add the butter, soured cream, eggs, flour, baking powder, bicarb, vanilla extract and lime zest, and whizz until smooth.

Scrape into the prepared tin and bake for 50-55 minutes or until a skewer poked into the center comes out clean (if it browns too quickly, cover with a sheet of foil).

Cool for 20 minutes in the tin, then turn out onto a wire rack to cool completely.

Step 3

To make the icing, mix enough lime juice into the icing sugar to make a drizzle-able icing. Spoon over the cake then finish with the pistachio slivers.

(Source: olivemagazine.com)