I think it would be particularly nice with a cup of tea!
a drizzle of honey
softly whipped cream
... maybe add just a bit of freshly ground cardamom to the batter along with the vanilla and lime zest.
Lime and Pistachio Cake
Adapted from a Donna Hay recipe
makes 1, 9x5 loaf (serves 8-10)
1 c (130 g) ground pistachios
1 T (9 g) corn starch
1 1/2 c (180 g) almond flour
11 T (1 stick plus 3 T or 150 g) butter, softened
3/4 c (165 g) sugar
1/2 t (4 g) salt
2 limes, finely zested
1 vanilla bean, split and seeds scraped (or 2 t/10 ml vanilla extract)
4 large eggs, room temperature
Preheat oven to 325 F (160 C).
Lightly grease a 9x5 inch loaf pan, and line the bottom with a layer of parchment paper.
If you are able to weigh the pistachios, place them in the bowl of a food processor and pulse several times until the nuts are broken down a bit. Add the cornstarch and continue to process until the mixture is relatively well-ground. If not able to weigh the pistachios in grams, grind a generous amount (being careful not to over grind and create pistachio butter), measure out 1 c, and incorporate the corn starch. Place the pistachios in a bowl and combine with the almond flour. Set aside.
In the bowl of a mixer fitted with the paddle attachment, cream the butter along with the sugar, salt, lime zest, and vanilla several minutes until light and fluffy. Scrape down the sides of the bowl, and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again and beat another few minutes until the mixture is well blended. Add the pistachio and almond mixture, and thoroughly fold the nut flours into the batter.
Spoon the cake batter into the prepared loaf pan and smooth the top. Bake in the preheated oven about 1 hour and 5 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached and the cake springs back when lightly touched.
Let the cake cool at least 20 minutes in the pan, then upturn onto a wire rack to cool completely.
Slice and serve as desired.