Lime-and-pistachio doughnut cakes

Lime-and-pistachio doughnut cakes

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  • 12
  • Easy
  • 30 minutes
  • 15 minutes
  • Paul Cluver Close Encounter Riesling 2017


  • 150 g unsalted butter
  • 165 g caster sugar
  • 1 T lime zest
  • 1 t vanilla extract
  • 4 free-range eggs
  • 180 g almond flour
  • 130 g pistachio flour
  • 2 T icing sugar, for dusting
  • ground pistachios, for dusting

Cooking Instructions

Preheat the oven to 160°C.

Cream the butter, sugar, lime zest and vanilla until light and fluffy.

Scrape down the sides of the bowl and add the eggs one at a time while beating until well combined.

Fold in the almond and pistachio flour.

Spoon the mixture into a lightly greased silicone or metal doughnut pan and bake for 15 minutes.

Allow to cool on a wire rack.

Dust the doughnuts with icing sugar and ground pistachios before serving.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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