Courgette Cake With Lime And Pistachios
User Reviews
5.0
54 reviews
Excellent
Courgette Cake With Lime And Pistachios
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The flavours in this yummy courgette cake are a match made in heaven. The subtle flavour and goodness of moist courgette/zucchini goes beautifully with the tangy lime and crunchy, slightly salty pistachios. This is a really easy but impressive loaf cake that's perfect for summer BBQs, picnics, afternoon teas and more.
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Ingredients
For the loaf
- 4 eggs
- 1 cup brown sugar
- ½ cup oil (I used rapeseed)
- ⅓ cup Greek yoghurt (6 tablespoons)
- 1 teaspoon vanilla extract
- 1 lime zest and juice
- 1 courgette medium to large, grated (US = zucchini) This is about 250 grams or 9 ounces
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3½ ounces pistachio nuts
For the lime-cream cheese icing
- 4.5 ounces cream cheese
- 1 tablespoon butter
- 2 cups confectioners’/icing sugar
- 1 lime zest and 2 teaspoons juice
Instructions
- Line a loaf tin with baking paper and pre-heat the oven to 170C/340F. Blot the courgette/zucchini between sheets of kitchen paper to remove any excess moisture.
- Whisk together the eggs, sugar, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
- Stir in the zucchini and then fold in the flour, baking powder, baking soda and most of the pistachios (save a couple of tablespoons).
- Pour the mixture into the loaf tin, then bake for 45 to 50 minutes or until the loaf is risen and golden and a skewer poked into the centre comes out clean. Then cool completely on a wire rack.
- Meanwhile, make the icing. Beat together the cream cheese and butter, then add most of the lime zest and the juice. Finally, stir in the icing sugar. Keep adding more icing sugar until the icing seems thick enough to sit on top of the cake without sliding off.
- When the cake is completely cool, spread the icing over the top. Decorate with the remaining pistachios and lime zest.
Equipments used:
Notes
- Credit: Loaf originally adapted from this recipe from cookwithm&s.
- How to make it gluten free: Feel free to use gluten free flour instead. Make sure it contains some xanthan or guar gum so that the cake keeps its yummy texture.
- How to remove excess water from the grated courgette/zucchini: What I usually do is grate it, then empty it onto sheets of kitchen paper. Blot it with more kitchen paper until most of the water has been blotted out.
- How to freeze: You can freeze this cake either whole or in individual slices for around a month. Freeze it un-iced, however, then make the icing when you're ready to serve it. Just let the cake cool completely, then wrap tightly in clingfilm/clingwrap and aluminium foil.
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
79g
(26%)
Protein
10g
(20%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Cholesterol
103mg
(34%)
Sodium
112mg
(5%)
Potassium
438mg
(13%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Vitamin A
500IU
(10%)
Vitamin C
11.3mg
(13%)
Calcium
134mg
(13%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 103mg | 34% |
| Sodium | 112mg | 5% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 134mg | 13% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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