1. Preheat the oven to 170°C . Grease and line a loaf tin with baking paper.
2. In a large bowl, beat the butter, caster sugar and vanilla extract together until light and fluffy.
3. Beat in the eggs one at a time until combined.
4. Fold in the flour and salt until just combined.
5. Add the lime zest, lime juice, Amasi and chopped pistachios. Gently mix until mixed through.
6. Spread the mixture out into the loaf tin. Bake for 50 - 55 minutes until cooked. Meanwhile make the lime drizzle.
7. In a small saucepan, stir the lime juice and sugar together over low heat until melted and warm.
8. As soon as the cake comes out of the oven, use a toothpick to prick the top all over and then spoon over the lime drizzle.
9. Leave the cake to cool in tin for 15 minutes, then turn out and allow to cool completely on a cooling rack.

TO MAKE THE CREAM CHEESE ICING:

1. Beat the butter until soft and fluffy then add the icing sugar and beat until smooth and combined.
2. Take the cream cheese out of the fridge and add it to the bowl. Gently fold until the frosting is combined. Be careful not to over-mix, as it can quickly become runny.
3. Spread the cream cheese frosting over the top of the loaf cake.
4. Sprinkle with chopped pistachios and lime zest.

Enjoy!