Courgette and lime cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Ingredients
- 150g shelled pistachios
- 200g salted butter, softened
- 250g caster sugar
- 3 eggs, room temperature
- 300g self-raising flour
- 1 tsp baking powder
- 100g natural yogurt
- 150g courgettes, grated
- 2 limes, zested and juiced, plus extra zest, to serve
- 150g icing sugar, sifted
- pistachio nibs, to serve
Method
- STEP 1
Put the pistachios into a food processor and pulse to a fine powder - don´t over-blend as you don´t want to release the oils, it should still look dry. Line a 20cm x 25cm cake tin with baking paper. Heat the oven to 200C/180C fan/gas 6.
- STEP 2
Beat together the butter and sugar with an electric whisk until pale and creamy. Add the eggs, one at a time, then briefly mix in the ground pistachios, flour, baking powder, yogurt, courgette and lime zest to make a thick batter. Scrape into the tin, smooth over the top and bake in the middle of the oven for 50 mins-1 hr or until the cake is risen and golden (cover after 45 mins if the top gets too dark), and a skewer comes out clean. Leave to cool.
- STEP 3
Mis the icing sugar with enough of the lime juice to create a thin icing. Pour over the cooled cake and top with the pistachio nibs and more zest to serve.
