Prep your nuts by soaking the night before.
Preheat oven to 180 degrees celsius.
Grease and line bottom and sides of a loaf tin.
Prepare the cake batter in a bowl or food processor.
Mix all dry ingredients together, then add all the wet ingredients and mix until well combined.
Spoon mixture into prepared tin and bake for 50-60 minutes. Check at 50 minutes, but may need 5-10 minutes more depending on oven.
If at 30 minutes, cake is browning too much on top, cover loosely with a piece of foil for remainder of baking time.
Cool in tin, before removing to rack or icing it.
For the icing…
Drain and rinse soaked nuts.
Put nuts along with all other ingredients into a high speed blender.
Blend until you achieve smooth consistency. You may need to scrape sides of blender a couple of times.
Spread icing onto finished cake.
Best stored in fridge.
- Don’t forget to zest your limes before juicing them, duh. Also room temperature limes will give you more juice than when they’re cold from the fridge.
- I like to double the icing recipe to save in the fridge for a yummy topping for weekend pancakes or waffles, or to top chia puds, granola or oats if you eat them.