Courgette Cake with Pistachios and Lime, artwork by Inés Iglesias

Posted on
in Cookbook, Illustrated Recipes, Baked & Sweets

Courgette cake with pistachios and lime, by Inés Iglesias

Courgette Cake with Pistachios and Lime, artwork by Inés Iglesias

Posted on
in Cookbook, Illustrated Recipes, Baked & Sweets

This cake was first introduced to us by a friend in the UK, and has since been a feature at many picnics, birthday and tea parties. Like it’s cousin the carrot cake, courgette makes the cake moist and sweet.

Artwork by Inés Iglesias

Preparation time: 30 minutes + 10 minutes draining time
Cooking time: 30 minutes
Serves: 8

Courgette Cake with Pistachios and Lime

  • 250 g (9 oz) zucchini (courgettes), grated
  • 125 ml (4 fl oz/1/2 cup) sunflower oil
  • 2 eggs
  • 150 g (51/2 oz/2/3 cup) caster (superfine) sugar
  • 225 g (8 oz/11/2 cups) self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon baking powder
  • finely grated zest of 1 lime
  • juice of 1 lime

Filling

  • 200 g (7 oz) cream cheese, at room temperature
  • 90 g (31/4 oz/3/4 cup) icing (confectioner’s) sugar, sifted, plus extra for dusting
  • finely grated zest of 1 lime
  • juice of 1 lime
  • 200 g (7 oz/11/2 cups) pistachios, roughly chopped

Preheat the oven to 180ºC (350ºF/Gas 4) and lightly grease two round 20 cm (8 inch) cake tins and line bases with baking paper. Coarsely grate the zucchini, place in a colander and sprinkle with salt. Allow to sit for 10 minutes, then squeeze out the excess moisture.

Put the oil, eggs and sugar into a large bowl and whisk until creamy. Sift in the flour, bicarbonate of soda and baking powder and continue to whisk until well combined. Stir in the grated zucchini, lime zest and juice and mix until just combined.

Divide the mixture evenly between the prepared tins and bake for 30 minutes, or until firm to the touch and slightly golden. Leave to cool for 10 minutes, then remove the cakes from their tins and transfer to a wire rack to cool completely.

To make the filling, combine the cream cheese, icing sugar, lime zest and juice and mix until smooth and well combined. Stir in the pistachios, cover and set aside at room temperature until ready to use.

Spread the cream cheese filling thickly over the top of one of the cakes. Top with the second cake and dust with icing sugar, before cutting into generous slices to serve.