Lime and Pistachio Tea Cake with Cream Cheese Frosting
220g soft unsalted butter
180g caster sugar
3 eggs
200g self raising flour
90g plain flour
rind of 1 lime, finely grated
1/4 cup lime juice
1/3 cup shelled pistachios, coarsely chopped
Frosting:
200g cream cheese
110g caster sugar
1/2 tsp vanilla extract
1-2 Tbsp lime juice
1/3 cup shelled pistachios, coarsely chopped
Pre-heat oven to 170c. Beat butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in combined sifted flours, rind and juice and stir until combined.
Fold in pistachios and spoon mixture into a greased and base-lined 13x23cm loaf pan and bake for 60 – 65 mins (test with a cake skewer). Cool then turn out onto serving plate.
For the Frosting:
Process cream cheese, sugar and vanilla extract in a food processor until smooth. Add lime juice to taste and process until well combined. Spread frosting over cake and sprinkle with pistachios.
Serves 8.