Lime and Pistachio Tea Cakes

Sometimes you just need a little something sweet and syrupy. These are for those times.

Inspired by the gluten free classic seen in almost every cafe sweets cabinet, this is my variation on the classic Orange and Almond cake; Lime and Pistachio cakes, in miniature. Sweet and sticky, yet fragrant and bright from whole limes and my favourite, pistachios.

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Lime and Pistachio Tea Cakes

Makes 6-12 individual sized tea cakes, the perfect size for sharing with a friend.

  • 5 or 6 limes, 450 – 500g
  • 6 eggs
  • 450g caster sugar
  • 300g ground almonds
  • 250g ground pistachios
  • 1 rounded teaspoon baking powder

Put the limes into a saucepan and cover with water. Pop on a lid and bring to the boil; boil the limes for around an hour or until they are completely tender. Remove the limes from the water and cut them open to remove any seeds. Place the limes in a food processor and blitz until completely smooth. Set aside for now.

Grease a 12-hole muffin or friand tin well with butter. If you have a tin that has removable bases, then now is the perfect time to use it. If not, then cut out some little circles of baking paper and pop them into the bases of the muffin tin.

Preheat the oven to 180 degrees C.

It is up to you how many little cakes you would like to make, you can easily divide this mixture into 12 little cakes, or even just divide it into 6 and make the little cakes nice and tall. Just slightly increase the baking time if you are making taller cakes. I divided my mixture into 8.

In a bowl, beat the eggs and sugar until combined; you don’t want to add too much air here, just make it all nice and smooth and dissolve the sugar a little bit.

Stir through the lime puree, and then fold in the ground almonds, ground pistachios and baking powder, until beautifully smooth.

Spoon into the muffin tin, dividing into as many as you wish. Bake for around 35 minutes (adding an extra 10 or 15 minutes if your cakes are taller), until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tin before removing them.

Serve with a dollop of thick cream, and a few curls of lime zest and crushed pistachios if you are feeling fancy.

These cakes keep really well for several days, but you probably won’t be able to resist them for that long.

Lovely photography by Sarah Collins from Love Katie and Sarah

LimeCakeWhole

birthday cake for saachi

I was recently asked to make a birthday cake for a special little boy who has a very special diet. No flour, no dairy, no sugar… no problem!

Harvest-cake

I have lots of beautiful resources for specialised baking, but upon looking at his list of allowed foods, I had one go-to girl in mind, Caitlin from the ever gorgeous and inspiring blog Roost.

If you have a specialised diet, especially one which needs to avoid grains, then you will find her story and her recipes invaluable.

Birthday Cake for Saachi adapted from the Harvest Cake on Roost.

Makes one double layer 20cm cake.

  • 5 cups almond meal
  • 3 tsp bi-carb soda
  • pinch of salt
  • 2 1/2 tsp cinnamon
  • 100ml coconut oil, melted
  • 100ml honey
  • 2 vanilla pods, seeds scraped
  • 5 eggs
  • 2 cups grated carrot
  • 2 cups grated zucchini
  • 2 cups chopped apple

Preheat oven to 180 degrees C. Grease and line two 20cm cake tins. In a bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Pour the wet mixture into the dry mixture and mix thoroughly. Pour into the cake tins and bake in the centre of the oven for 45 mins or until a skewer inserted in the centre comes out clean.

Cashew Cream Frosting

  • 2 cups raw cashews, soaked in water for three hours, water discarded
  • 225ml fresh apple juice
  • 4 Medjool dates, pitted
  • 2 tablespoons honey
  • seeds from 2 vanilla beans

Blitz all ingredients in a blender or Thermomix until super smooth. If the frosting seems too loose, add some almond meal and blitz again, until you achieve your desired consistency.

gluten-free-harvest-cake

Store in an airtight container for up to 4 days.