Courgette, lime and pistachio cake
This is a delicious cake, perfect for afternoon tea - with a twist. Courgette in a sweet dish might sound a little surprising, but it really works - a great way of experimenting with a wonderful seasonal ingredient at this time of year.I like to make it with a cream cheese frosting but you could serve it as it is or make a lime drizzle.
- 2lb loaf tin
- 175 g caster sugar
- 175 g sunflower oil
- 3 medium eggs
- 100 g pistachio nuts shelled and roughly chopped
- 1-2 limes zested
- 175 g self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 100 g unsalted butter at room temperature
- 100 g icing sugar
- 200 g cream cheese at room temperature
- Preheat the oven to 180˚C/ 160˚C fan/gas 4.
- Grease and line a 2lb loaf tin.
- Coarsely grate the courgettes, then give them a good squeeze with your hands to remove as much liquid as you can. Set them aside.
- Mix the sugar, oil and eggs until well beaten.
- Stir in the grated courgettes.
- Stir in the pistachios (keeping a small handful to one side to decorate the cake), lime zest, self raising flour, bicarbonate of soda and cinnamon.
- Stir again until everything is thoroughly combined.
- Pour into your prepared tin and bake for 50-60 minutes until a skewer comes out clean.
- While your cake is baking you can make the frosting - you can do this by hand or in a mixer.
- Beat the butter until it is smooth, light and fluffy.
- Add the sifted icing sugar and beat again - start slowly, so you don’t get icing sugar all over the kitchen...
- Add the cream cheese and continue beating until you have a smooth frosting. You could add a squeeze of juice from one of your limes, for an extra limey vibe.
- Allow the cake to cool and then remove from the tin.
- Once the cake is cold, smooth the frosting over the top of the cake and sprinkle on the reserved pistachios and perhaps a little extra lime zest.