Pistachio and Lime Cake
Prep Time :
45 Minutes
Total Time : 2 Hours
10 Minutes
Servings : 12
Try your hand at this tantalisingly zesty pistachio cake with a symphony of flavors that will captivate your taste buds. The sweet zingy tang is perfectly balanced with the nutty richness and soft creamy frosting – an unforgettable experience that will leave you craving more.
Ingredients
Softened butter and flour, for greasing and dusting
- 1 box Betty Crocker™ Super Moist Vanilla Cake Mix
- 80ml vegetable oil
- 230ml water
- 2 eggs
- 100g pistachios, chopped
- Zest of 3 limes and juice of 1 (roughly 25ml for 1 lime)
- 1 1/2 tubs Betty Crocker™ Vanilla Frosting
UTENSILS
- Kitchen scale
- Measuring cup
- 2 x 20cm round cake pans
- Large mixing bowl
- Mixing spoon
- Round bladed knife
- Cooling rack
- Palette knife
- Spoon
Preparation
- Preheat the oven to 180°C/350°F. Grease 2 x 20cm round cake pans with butter and lightly flour.
- Make up the cake mix as directed on the cake mix box using the oil, water and eggs. Fold through 80g of the chopped pistachios with the zest and juice of 1 lime. Divide the mixture evenly between the 2 cake pans.
- Bake for 25-30 minutes, or until a round bladed knife inserted into the center of each cake comes out clean. Remove from the oven and cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely (about 45 minutes).
- Mix the remaining lime zest into the vanilla frosting. Level the top of the cakes, if necessary. Place one cake on a serving plate ad spread over a third of the frosting. Top with the other cake. Use the remaining frosting to ice the top and sides, smoothing with a palette knife. Finely chop the remaining pistachios, and using a palette knife, carefully press onto the bottom 1-2cm of the cake.
Betty's Tips
- Try using a different zesty fruit, such as orange or lemon. Remember to measure out the juice and only use the amount required – 25ml.
- Don’t want nuts? Then just leave them out or swap with the same quantity of grated carrot or zucchini in the cake mix only.
- Store for up to 1 week in an airtight container.
