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.
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.