- 15 min
- 60 min
- 80g pistachios (can substitute with ¾ cup (75g) almond meal)
- 1 ¾ cups (260g) plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 240g butter, room temperature
- 1 cup (220g) caster sugar
- 4 large eggs, room temperature
- ½ cup (125ml/g) Greek yoghurt
- 3-4 tsp Queen Lime Baking Paste
- 2 ½ cups (375g) icing sugar
- 1 tsp Queen Lime Baking Paste
- 1-2 tbsp boiling water
- 2-3 nectarines, sliced into wedges
- ¼ cup pistachios, crushed
Method - Cake
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.
In a food processor, process pistachios into a fine meal, being careful not to process into butter.
Combine flour, pistachio meal, baking powder and salt in a bowl. Set aside.
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.
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
Combine icing sugar, Lime Baking Paste and 1 tbsp boiling water in a bowl and mix to combine. If necessary, add more boiling water to achieve a runny consistency. Spoon over cooled loaf and allow to set completely before topping with sliced nectarines and crushed pistachios.
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.