Zesty Courgette and Lime Cake with Pistachios
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.
Servings12 Portions
Prep Time15 Mins
Cook Time60 Mins
Difficulty
Easy
Ingredients
12
- eggs4
- medium courgette , grated1
- self-raising flour175 g
- light brown soft sugar200 g
- shelled pistachios ground75 g
- vegetable or sunflower oil plus extra for the tin200 ml
- soft cheese275 g
- icing sugar100 g
- limes, zested and juiced3
- baking powder0.5 tsp
- shelled pistachios roughly chopped25 g
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
05
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.
