lime, pistachio + cardamom cake

There are half-full cardboard boxes strewn all around the flat. I have acquired parcel tape and oven cleaner from Wilko. Alex and I have calmly discussed who will get the ÄNGLAND Ikea lamp. Moving day is upon us 😦 IMG_7855I’m also finishing up with my current role at work and had my last meeting with my current team yesterday. They bought me presents {biscuits, a box of Yorkshire tea, a mug and vouchers for Lakeland – they know me well!} and a card and I got a bit emosh reading them on the bus home! 😥IMG_7847 (2) I couldn’t let my last meeting go by without cake – but I didn’t actually bring this one! 😆 I brought more triple chocolate + raspberry brownies. I’m a tad behind on my posting so this cake is from a Graduates’ Together day a month or so ago.


What are we thinking about the photos, by the way? I recently invested in an Expodisc as I used to spend 99% of my blogging time correcting the white balance of my photos. It’s definitely reduced my editing time down to nothing but I kind of miss the moody blue light I got when the clouds were just right in my flat! IMG_7857

Lime, Pistachio and Cardamom Cake

  • Servings: 10
  • Difficulty: easy
  • Print

This recipe comes from Cupcake Jemma’s The Cake Book, one of my go-tos.


  • 185g caster sugar
  • 10g baking powder
  • 175g plain flour
  • ½ tsp ground cardamom
  • 150g shelled, unsalted pistachios {+ extra for decorating}
  • 150g soft, unsalted butter
  • 3 eggs
  • 125g plain yogurt

Lime syrup:

  • 125g caster sugar
  • 75ml water
  • 2 limes


Preheat your oven to 170*C {fan-forced} and line a standard 20cm round tin with a circle of greaseproof paper.

Whisk together the flour, sugar, baking powder and cardamom in a large mixing bowl.

Finely chop the pistachios and add them to the dry ingredients {you can reserve a few for decoration later if you wish}, along with the butter and eggs.

Beat for 60 seconds using an electric mixer. Scrape down the bowl, add the yogurt and beat again for another 30 seconds or so until everything’s well combined.

Pour the mixture into the tin and spread out gently. Bake for 60 minutes.

Whilst the cake is baking, zest the limes and juice them. Add most of the zest and all of the lime juice, water and sugar to a saucepan and heat on medium until the sugar has dissolved and the mixture is bubbling and a bit thicker.

Check the cake with a skewer to make sure it’s done and poke it a few more times. Pour the syrup over the top of the warm cake and leave to sink in.

Top with the remaining zest and chopped pistachios.

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