Nothing nicer than a good loaf, am I right? Doesn’t matter if it’s at the start of your day or during the afternoon, it’s always good to have. The combination of flavours in this lime loaf with strawberries and pistachios is just amazing! The flavours really work so well together and it turns out not only moist but really tasty too.
This week I was supposed to post an apple pie recipe with video and everything to go with it but I really wasn’t happy with how it turned out and I want to do a few more runs before posting. I’m telling you so that you see that it happens all the time and to everyone that a recipe doesn’t work as you want it to :). But that doesn’t mean that you have to stop trying! So maybe it’s time to go back to that recipe you didn’t quite get last time and give it another try.
Of course that doesn’t mean I wasn’t going to upload a recipe today! And this loaf more than makes up for it because it’s honestly too good. I think it can be my favourite loaf recipe so far.
The recipe asks for unsalted pistachios but it happened to me (as it often occurs) that I could only find salted so what I did was peel them, rinse them and then leave them in water for about 10min and then rinse them one last time and toast them. In this way they are nice and crunchy and there’s nearly no salt left. The only thing you need to be aware of is that you must not toast the pistachios that you’re going to use to decorate on top or they may burn in the oven.
- 135 g unsalted butter at room temperature
- 40 g vegetable or canola oil + more for greasing the mould
- 260 g sugar
- 280 g all purpose flour
- 2 eggs
- zest from 1 lime
- 50 ml lime juice
- 1.5 tsp baking powder
- 1 tsp salt
- 3 tbsp honey
- 90 ml milk (can be skimmed / lactose-free)
- 120 g strawberries (5-6 strawberries)
- 120 g unsalted pistachios with shells
- Peel the pistachios. If they're salted rinse in water and then leave them in water for 10min and rinse them again after that.
- Separate a few pistachios to decorate on top before going in the oven and toast the rest at 170C until slightly golden and let them cool down
- Chop the toasted pistachios and the cut in half lengthwise the ones for decorating.
- Remove the leaves from the strawberry and cut in half lengthwise. Then slice the halves nice and thin so they don't sink to the bottom of the cake in the oven.
- Whisk together the sugar, butter, oil and zest until you have an homogeneous mix.
- Add the eggs and whisk together again.
- Add the milk, lime juice, baking powder and salt and mix.
- Add the flour and mix once again.
- Add the strawberries and chopped pistachios (not the decorating ones) and mix.
- Put a small drizzle of vegetable oil in the mould and spread around using a piece of kitchen paper. Use it to stick a piece of baking paper inside and shape it like the inside of the mould.
- Add the dough and decorate with the pistachios you reserved.
- Take to a preheated oven at 170C for 40min-1 hour or until you insert a skewer or fine knife and it comes out clean. At the 30min mark check to see if it's already golden enough on top. If it is, cover with tin foil.
- Wait for it to cool down a bit and unmould.