
A wonderfully moist and vibrant loaf cake that balances the subtle earthiness of courgettes with a refreshing lime tang. Topped with a silky soft cheese frosting and crunchy pistachios, it is the perfect treat for afternoon tea.
Preheat your oven to 180°C (160°C fan/gas mark 4). Lightly oil a 900g loaf tin and line the base and sides with baking parchment.
In a large mixing bowl, combine the light brown soft sugar, vegetable oil, and eggs. Whisk thoroughly until the mixture is smooth and well combined.
Gently fold in the self-raising flour, baking powder, and ground pistachios using a spatula. Grate the courgette and use your hands to squeeze out as much excess moisture as possible (it doesn't need to be bone dry). Add the grated courgette to the batter along with the lime zest and half of the lime juice, mixing until just incorporated.
Pour the batter into the prepared tin and bake for 40-50 minutes. Check the cake after 30 minutes; if the top is browning too quickly, cover it loosely with foil for the remaining time. The cake is done when a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 20 minutes. Transfer it to a wire rack, prick several holes in the top with a skewer, and drizzle the remaining lime juice over the warm cake. Let it cool completely.
For the frosting, beat the soft cheese in a bowl to loosen it. Sift in the icing sugar, add the remaining lime juice, and mix until smooth. Spread the frosting generously over the cooled cake, then finish with a sprinkle of chopped pistachios and extra lime zest.
To ensure a light sponge, avoid overmixing the batter once the flour is added. Squeezing the courgette is essential to prevent the cake from becoming too dense or soggy. This cake can be frozen without the frosting for up to a month; simply defrost thoroughly before decorating.





