I sometimes like simple and by using an angel food mix, the rest is a total breeze.
Bake the cake according to the instructions and invert to cool. Everyone knows not to butter the cake pan. If you do, it won’t rise up and will fall out when you invert the pan to cool.
Lime Syrup and Glaze
- 4 tbsp. fresh lime juice, divided
- 1/2 cup unsalted, shelled pistachios, chopped fine
- 1/2 cup icing sugar
Combine the sugar and 3 tbsp. lime juice in a small saucepan. Stir over a medium heat until the sugar dissolves. Brush syrup all over the top and sides of the cake. Immediately press the pistachios into the top and sides, pressing lightly for the nuts to adhere.
Stir the powderd sugar with the remaining 1 tbsp. of lime juice until completely smooth. Drizzle over the top of the cake, letting some slide down the sides. Let stand until it sets (about 10-15 minutes).
Transfer to a pretty plate and slice. No licking the plate either.
YUMMY!
