Ingredients
- 500 g of caster sugar
- 200 g of full-fat soft cheese, chilled
- 175 g of pistachio nuts, chopped (50g finely chopped)
- 250 g of icing sugar
- 7 eggs
- 1 tsp of baking powder
- 610 g of butter
- 300 g of self-raising flour
- 75 g of dark chocolate, grated (minimum 70% cocoa solids)
- 7 limes, zest and juice only
Method
Step 1
Heat the oven to 190ºC/170ºC fan/Gas 5. Grease and line three 20cm cake tins.Step 2
Beat 300g softened butter and 300g caster sugar until fluffy. Add five of the eggs one at a time, beating well after each one and adding 1 tbsp of flour with the final egg.Step 3
Fold in the remaining flour and baking powder thoroughly, then add the zest of 3 limes, juice of 2 limes and 50g pistachios (finely chopped). Mix well then divide between the tins and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Leave in the tins to cool a little.Step 4
Meanwhile, make the syrup. Heat the juice of 2 limes and 2 tbsp caster sugar over a low heat, stirring until the sugar has dissolved. Bring to a simmer then remove from the heat to cool.Step 5
While the sponges are still warm, turn them out on to a wire rack then spoon the lime syrup over each. Leave to cool completely.Step 6
For the lime curd; place 60g cubed butter, 2 eggs, 170g caster sugar and the zest and juice of 3 limes into a small, heavy based pan and heat gently, stirring with a wooden spoon (don’t let it boil). When it coats the back of the spoon thickly, strain into a bowl. Cover and cool.Step 7
For the frosting, beat 250g softened butter until smooth. Add the soft cheese and mix until combined. Add the zest of a lime, sift in the icing sugar and beat until light and fluffy.Step 8
To assemble, spread 2 sponges with lime curd and frosting, sprinkle with some pistachios and chocolate and sandwich all 3 together. Top with remaining frosting and pistachios and some grated chocolate.