Pistachios, Greek yoghurt and Lime Baking Paste shine in this soft, zesty loaf. The drizzle adds another layer of refreshing zing, a wonderful recipe for a late afternoon treat.

15 min
60 min


  1. 80g pistachios (can substitute with ¾ cup (75g) almond meal)
  2. 1 ¾ cups (260g) plain flour
  3. 2 tsp baking powder
  4. ¼ tsp salt
  5. 240g butter, room temperature
  6. 1 cup (220g) caster sugar
  7. 4 large eggs, room temperature
  8. ½ cup (125ml/g) Greek yoghurt
  9. 3-4 tsp Queen Lime Baking Paste
  1. 2 ½ cups (375g) icing sugar
  2. 1 tsp Queen Lime Baking Paste
  3. 1 tbsp boiling water
  4. 2-3 nectarines, sliced into wedges
  5. ¼ cup pistachios, crushed

Method - Cake

  1. Step 1

    Preheat oven to 160°C (fan forced). Spread the pistachios evenly on a baking tray lined with baking paper. Bake for 6 minutes. Allow to cool.

  2. Step 2

    In a food processor, process pistachios into a fine meal, being careful not to process into butter.

  3. Step 3

    Combine flour, pistachio meal, baking powder and salt in a bowl. Set aside.

  4. Step 4

    Place butter and sugar in the bowl of a stand mixer and cream until pale and fluffy. Add eggs one at a time, mixing well in between. Add Greek yogurt and Lime Baking Paste, beating to combine. Add flour mixture and mix slowly to combine, do not over mix.

  5. Step 5

    Spoon cake mixture into loaf tin and smooth top. Bake for 55-60 minutes. Allow to cool in tin for 10 minutes before cooling completely on rack.

Method - Icing

  1. Step 1

    Combine icing sugar, Lime Baking Paste and boiling water in a bowl and mix to combine. Spoon over cooled loaf and allow to set completely before topping with sliced nectarines and crushed pistachios.

Recipe Tips:

If your stone fruit is particularly juicy, you may want to quickly pat your slices dry with a little paper towel to ensure they don’t dissolve the icing and slide off the cake.

Loaf will keep up to 3 days in a airtight container.

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