Courgette Cake With Lime And Pistachios
User Reviews
5
Courgette Cake With Lime And Pistachios
Description
This cake starts by gently removing excess moisture from grated courgette before folding it into a mixture of eggs, brown sugar, neutral oil, Greek yogurt, vanilla extract, and lime zest and juice. The dry ingredients include plain flour, baking powder, baking soda, and chopped pistachios, most of which are folded into the batter. The cake is baked in a loaf tin until risen and golden, with a skewer test for doneness.
The lime zest and juice lend a bright citrus note that balances the natural sweetness of the brown sugar and subtle earthiness of the courgette. Pistachios add a nutty crunch throughout the tender crumb. Once cooled, a cream cheese and butter icing with lime zest and juice is spread on top, decorated with remaining pistachios and lime zest for texture and appearance.
Gluten-free flours can be used with xanthan or guar gum to maintain texture. The cake freezes well uniced and can be sliced after thawing with icing added fresh. It can be enjoyed as a snack or dessert with tea or coffee.
Ingredients
For the loaf
- 4 egg
- 1 cup brown sugar
- ½ cup neutral cooking oil I used rapeseed, generic cooking oil
- 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’ sugar aka 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.
Notes
- Drain excess liquid from grated courgette by blotting with kitchen paper before mixing to avoid a soggy cake.
- Substitute gluten-free flour containing xanthan or guar gum to maintain texture.
- Freeze the uniced cake whole or in slices for up to one month; add icing after thawing for best results.
- Cool the cake completely before applying the lime cream cheese icing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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