A dramatic three layer lime and pistachio cake. The sponges contain pistachio nuts and are flavoured with lime. They're sandwiched with a cream cheese filling along with a layer of lime and ginger curd. The top is then covered in more buttercream, candied lime slices and pistachio chocolate shards. Perfect for birthdays and other special occasions.
Unless they're organic, scrub the limes well in warm soapy water. Then rinse and dry. Using a sharp knife, slice them as thinly as you can.
2 limes
In a pan, dissolve the sugar in the water over a low heat. Once dissolved bring the syrup to the boil, add the lime slices and simmer for about 45 minutes - or until the peel is soft and translucent.
50 g golden granulated sugar, 50 ml water
Lay the slices out on some parchment paper over a wire rack in a warm place for 24 hours to dry.
Sponges
Cream the butter and sugar together until very pale and fluffy. You can do this by hand with a bowl and wooden spoon or use electric beaters or a stand mixer.
300 g unsalted butter, 300 g golden caster sugar
Zest the limes straight into the mix and cream some more.
Roughly chop the pistachio nuts and beat them into the mixture.
50 g pistachio nuts
Beat in the eggs, one at a time, adding in a little of the flour if necessary to prevent curdling.
5 large eggs
Sift in the dry ingredients and stir as gently as possible together with the juice of two limes.
300 g flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda
Divide the mixture between three 20 cm (8") lined cake tins or lightly greased silicone moulds. Level the tops.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes until the tops are firm and a skewer inserted into the centre comes out more or less clean.
Lime Syrup
Whilst the cakes are baking, make a syrup by heating the juice of two limes in a pan along with the sugar until the sugar has dissolved. Use one of the limes previously zested along with the additional one.
2 tbsp golden caster sugar
Pour this over the sponges as soon as they're out of the oven, then leave them to cool in their tins.
Once the sponges have soaked up the syrup and are more or less cool, turn the sponges out onto wire racks to cool completely.
Cream Cheese Icing
Cream the butter and icing sugar together until very pale and fluffy.
150 g unsalted butter, 150 g icing sugar
Grate in the zest of a lime and cream some more.
1 lime
Beat in the cream cheese until it's just incorporated. Over beating cream cheese can turn it runny.
150 g cream cheese
Chocolate Shards
Melt the chocolate in a pan suspended over hot, but not boiling water.
75 g dark chocolate
Pour it onto a wooden board or piece of greaseproof paper and using a palette knife, spread out to about 3mm (⅛") in thickness.
Roughly chop the pistachios and sprinkle over the top. Leave for an hour or so to set, but don't put it in the fridge.
25 g pistachio nuts
Once set, cut into longish triangular shards.
Assembly
Roughly chop the pistachios.
50 g pistachio nuts
Place one of the sponges on a serving plate and cover with a third of the cream cheese icing.
Spread 3 tbsp of lime curd over the top of the icing.
Scatter a third of the pistachios over the curd.
Place a second sponge on top and repeat the process.
Place the third sponge on top and spread with the remaining icing.
Place a ring of crystallised lime rings around the outside of the cake.
Arrange the chocolate shards upright in the centre, sticking them into the icing to hold them in place.
Scatter the remaining chopped pistachios over the top.
Notes
You need to be well prepared for this bake as there are several steps involved. If you choose to make them, the lime slices need candying the day before you make or assemble the cake as they need time to dry. The chocolate shards require at least an hour to set.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.