I like a cake with a message. A little like those old Royal Mail adverts: 'I saw this and thought of you'.
There's the 'Time-for-a-cuppa, a-natter-and-a-slice-of-tea-loaf' or the 'Congratulations-on-the-birth-of-your-new-baby-boy- Chocolate Cake'.
Perhaps you've baked a 'Long-rainy-afternoon-holed-up-in-the-kitchen-Rainbow-Cake'. Or, in my case, the 'Best-part-of-an-entire-weekend...' as our little kitchen becomes submerged under hundreds of multicoloured sponges and frosting decorates every surface but the actual layers of cake.
Of course there's the ultimate 'message cake': the birthday cake. Quite a straightforward message that one.
This particular Lime, Coconut and Pistachio Cake is full of messages: its a 'Using-up-half-opened-packets-of-ingredients-and-clearing-space-in-the-cupboard' cake. A Spring clean if you like, just six months late. It's a 'I-want-to-bake-with-some-vibrant, fresh-flavours-what-with-the-weather-so-dreary' cake. Heck, despite the John Lewis Christmas ad being released and some good economic news, its dark by 5pm and a little taste of the exotic is ever so cheering.
And it ultimately became a 'Treat-to-take-into-work-for-no-other-excuse-than-its-a-Friday-cake'.
Always welcome is that message.
Lime, Coconut and Pistachio Loaf Cake
For the cake:
175g softened, unsalted butter
100ml natural yogurt
Zest and juice lime
200g self-raising flour
175g caster sugar
For the icing:
75g butter, softened
100g sifted icing sugar
50g desiccated coconut
1 tbsps milk, if needed
20g pistachios to decorate
1. Preheat the oven to 160C/140C fan/Gas Mark 3. Grease and line a 2lb loaf tin
2. Place the butter, yogurt, eggs, lime zest, lime juice, flour and caster sugar in a large mixing bowl.
3. Beat with an electrical mixer until the ingredients just come together
4. Scrape into the prepared tin and bake for 1 hr 10 min- 1 hr 15 min or until a skewer inserted into the centre of the loaf comes out clean
5. Allow to cool in the tin for ten minutes before inverting onto a wire rack to cool completely
6. To make the icing: Beat together the butter and icing sugar until smooth. Stir in the coconut, adding the milk if needed
7. Spread the icing over the cooled cake and decorate with roughly chopped pistachios
- As an alternative to the coconut icing: Mix the juice of an extra lime with 1 tbsp caster sugar and 1 tbsp of stem ginger syrup. Decorate with roughly chopped crystallised ginger, omitting the pistachio
- The lime cake can be frozen, de-iced (like a car in this cold weather!) for up to three months wrapped well in clingfilm or stored in a polythene bag.
- The cake keeps for up to three days stored in an airtight container. Happy baking!