Ingredients
- 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
Instructions
- 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.
Notes
Doblar la receta si estás usando un molde redondo de queque.
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