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Courgette and lime cake
- Nadine Brown
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Serves 10
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 5 out of 5.1 ratingRate
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Topped with pistachio nibs and lime zest, this seasonal loaf makes a refreshingly zesty alternative to carrot cake
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Try our courgette and lime cake then check out our chocolate courgette cake, carrot cake loaf and more vegetable cake ideas. Also discover our date and walnut cake, tottenham cake, orange drizzle cake and biscoff cake recipe.
Courgette and lime cake recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal539
- fat25.5g
- saturates12g
- carbs66.7g
- sugars42.4g
- fibre3.1g
- protein9g
- salt0.8g
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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.
Discover more delicious courgette recipes.
Authors
Nadine Brown
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