As soon as I saw the Clandestine Cake Club Cookbook, I knew immediately I wanted to make this Pistachio & Lime Cake for my friend’s upcoming birthday. This is one of Lynn Hill’s own and it is the one that graces the front cover of the book.
So for the grand finale of my friend’s birthday bake, this is what I made – my most ambitious cake yet. I had kept back a few of the Brazilian limes on purpose to go out with a bang. I made my signature lime and ginger curd as a filling for the cake and also thought I’d try making crystallised lime to decorate the top. I had plenty of organic eggs courtesy of Penbugle Farm. I made my usual adjustments, you know I can’t help it.
This is how I made:
Pistachio and Lime Cake with Chocolate Shards
- Sliced two well scrubbed lime very thinly.
- Simmered in a sugar syrup made of 50g granulated sugar and 50ml water for about 45 minutes (or until the peel is soft and translucent).
- Laid out on some parchment paper over a wire rack in a warm place for 24 hours to dry.
- Creamed 300g unsalted butter with 300g caster sugar, with my trusty wooden spoon, until very pale and fluffy.
- Grated in the rind of three well scrubbed limes and creamed some more.
- Chopped 50g pistachio nuts into bits & beat these into the mixture.
- Beat in 5 large organic eggs one at a time, adding in a little flour with the last two to prevent curdling.
- Sifted in 300g flour (half wholemeal, half white) with 2 tsp baking powder and 1/4 tsp bicarbonate of soda.
- Stirred this in as gently as possible together with the juice of two limes.
- Divided the mixture between three 8″ cake moulds and baked at 180C for 20 minutes until the top was firm and a skewer inserted into the centre came out clean.
- Whilst the cakes were cooking, made a syrup by heating the juice of two limes with 2 tbsp caster sugar until the sugar had dissolved.
- Poured this over the cakes as soon as they were out of the oven, then left them to cool.
- Turned out onto wire racks to cool completely.
- Creamed 150g unsalted butter with 150g icing sugar until very pale and fluffy.
- Grated in the zest of a lime and creamed some more.
- Beat in 150g cream cheese.
- Melted 75g dark chocolate in a pan over hot water.
- Poured onto a wooden board and spread out to about 3mm thickness with a palate knife.
- Sprinkled 25g chopped pistachios over the top and left to set.
- Cut into longish triangular shards.
- Roughly chopped another 50g pistachios.
- Placed one of the cakes on a serving plate and covered with a third of the cream cheese icing.
- Spread 3 tbsp of ginger and lime curd over the top.
- Scattered over a third of the pistachios.
- Placed a 2nd cake on top and repeated the process.
- Placed the 3rd cake on top and spread with the remaining icing.
- Placed a ring of crystallised lime rings around the outside of the cake.
- Stuck the chocolate shards in the centre.
- Scattered the remaining chopped pistachios over the top.
I’m entering this wonder into Bookmarked Recipes. This is a monthly event hosted by Jac of Tinned Tomatoes.
As I made everything here entirely from scratch, I am entering it into Javelin Warriors Made with Love Mondays.
I’m also entering it into Credit Crunch Munch hosted alternately by Fab Food for All and Fuss Free Flavours. Now I know this may not look much like a frugal dish, but I had loads of limes which really did need using up and also lots of eggs which needed using, so if you take those out of the equation, it’s not quite as extravagant as it looks AND it was a birthday cake for a very special occasion 🙂