Dilmah Real High Tea

Lime, Pistachio & Rosewater Syrup Cakes

Recipe by Chrisi  McCumstie, NSW, Australia 

400g plain flour
4 tsp baking powder
250g softened butter
2 large eggs
4 egg yolks
Juice of ½ lime
Zest of 4 limes
400g castor sugar
5 tbsp natural yoghurt  – make up to 280ml with milk
85g pistachios, crushed in blender


  • Preheat fan-forced oven to 170°C.
  • Sprinkle icing sugar in silicon moulds, ensuring sides and base are covered in thin film.
  • Beat sugar, butter, lime juice, zest and 2 eggs together in bowl till smooth and creamy. Beat in egg yolks. Mix in pistachios.
  • Whilst beating, add some of flour, baking powder and then some of yoghurt/milk mixture, till just mixed together. Continue alternating flour and yoghurt/milk mixture till all blended together.
  • Pour into moulds, filling to about ¾ full.
  • Bake for 30 minutes, till golden brown and springy to touch. Remove from oven.
  • Using wooden skewer, make a few holes in each cake, and pour 2 teaspoons syrup over each cake. Leave to cool.
  • When cakes have cooled, remove from moulds and ice with butter icing.
  • To make butter icing: Beat together 80g softened butter, juice 1 lime, 1 tsp rosewater and 400g icing sugar, adding a little milk to make a smooth consistency.
  • Spread butter icing onto cakes and sprinkle with chopped pistachios and a sugar tuile.
  • Serve with Lime, pomegranate and mint tea.


½ cup castor sugar
Juice 3 ½ limes
1 tbsp rosewater


  • Add sugar and lime juice to pan and stir over moderated heat till all sugar dissolved. Simmer for a further 2 minutes or till reduced by about half. Switch off heat and stir through rosewater.

Sugar Tuile

50g melted butter
45g liquid glucose
90g castor sugar
35g plain flour
Zest of 1 lime


  • Melt butter and glucose in a bowl over a pan of simmering water. Stir in sugar and flour until well mixed. Stir through lime zest and allow to cool.
  • Preheat oven to 180°C.
  • Line tray with baking paper and roll mixture into balls about the size of a marble and place on tray. Cook for 4 minutes, till golden.
  • Leave for 30 seconds, then working quickly, cut into triangles and shape around a rolling pin. When hard, slide off rolling pin and place on top of iced cake.

Serving Suggestion: Pair this with a glass of  Lime, Pomegranate & Mint Tea. See recipe below.


Lime, Pomegranate & Mint Tea

  • Steep 2 tea bags of Dilmah Premium black tea and a sprig of mint in 350ml of water, for 4 minutes to achieve a medium brew. Remove teabags and leave in the mint. Pour into jug with lime juice (Juice of ½ lime for 4 glasses), pomegranate molasses (1 tsp honey per glass) and honey (1 tsp) and stir well. Pour back into teapot and chill.
  • Pour into 4 small tea glasses and serve with a sprig of mint.
  • This tea can also be served hot – put equal amounts of the pomegranate molasses, lime juice and honey into the glasses and pour in the hot tea when it is brewed.

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