- Courgette & Lime Cake.jpg (51.01 KiB) Viewed 216 times
Preparation time: 15 minutes (plus cooling time)
Cooking time: 50 minutes - 1 hour
Serves: 12
No nutritional information available.
Ingredients
- 200g light brown soft sugar
- 200ml vegetable or sunflower oil, plus extra for the tin
- 4 eggs
- 175g self-raising flour
- ½ tsp baking powder
- 75g shelled pistachios, ground
- 1 medium courgette (approximately 150g), grated
- 2 limes, zested and juiced
For the frosting and decoration:
- 275g soft cheese
- 100g icing sugar
- 1 lime, zested and juiced
- 25g shelled pistachios, roughly chopped
Method
1. Heat the oven to 180°C/160°C Fan/Gas Mark 4. Oil a 900g loaf tin and line with baking parchment. Combine sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands, then add this to the bowl along with the lime zest and half the juice, and mix to combine.
2. Bake for 40 - 50 minutes until a skewer inserted into the middle comes out clean. Check the cake after 30 minutes – if it is looking too brown, cover with foil for rest of cooking time. Leave to cool in the tin for 20 minutes, then transfer to a wire rack, poke a few holes in the top with a skewer and pour over rest of lime juice. Leave to cool completely. It will keep frozen up to a month. Defrost fully before decorating and serving.
3. For frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.
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