Pistachio and lime loaf with honey apricots drizzle

1. Pre-heat the oven to 150° C. Grease a 1 kg loaf tin with butter and line with nonstick baking parchment. Blitz the pistachio nuts into a fine powder in a food processor. Transfer to a bowl, sift over the flour and salt and stir to combine. 2. In a medium bowl, cream together the butter and sugar. Add the lime zest and beat for a further 3 to 4 minutes until really pale and fluffy. 3. Beat in the eggs, a little at a time, adding a teaspoonful of the flour mixture with each addition. Fold in the remaining flour and pistachio mixture until just combined. Fold in a little milk until the mixture drops gently of your spoon (you may not need all the milk). 4. Scrape the batter into the prepared tin, smooth the top and bake for 55 to 60 minutes until risen, golden and firm to the touch. This is a moist cake, so a skewer inserted into the middle should come out fairly clean but with a few crumbs still clinging to it. 5. Remove from the oven and run a knife around the edges of the cake. Allow to cool in the tin for 10 minutes. 6. To make the syrup, combine apricots, honey and lime juice in a small saucepan. Bring to a simmer and cook for 3 to 4 minutes until the apricots of softened and the mixture is slightly thicker and syrupy. Stir in the pistachios. 7. Transfer the cake from its tin to a wire rack and prick holes in the top with a skewer. Pour over the warm syrup, evenly distributing the pistachios and apricots. Leave to cool completely, then serve in thick slices. The cake will keep an airtight container for 4 to 5 days.