Preheat the oven to 160°C.
Grease and line a 31 x 11 x 7.5cm loaf pan with baking paper and set side.
Beat the butter, sugar, lime zest and vanilla for 10 – 12 minutes until pale and creamy, scraping down the sides of the bowl a few times.
Add the eggs one at a time, beating well after each addition.
Beat the mixture for a further 3 – 4 minutes.
Fold through the ground almonds and ground pistachios to combine.
Spoon the batter into the prepared pan and smooth the top.
Bake for 1 hour – 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it.
Allow the cake to cool completely in the tin at room temperature before slicing.
Recipe reprinted with permission of HeinStirred
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