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  • Yulefest Ebooklet

Courgette, Pistachio & Lime Cake

12th August 2019 by Louise
Courgette, Pistachio & Lime cake
Courgette, Pistachio & Lime cake

Say hello to one of my most popular cakes, ever!  Some years ago I supplied cakes and bakes to a lovely local artisan coffee shop in Marlow.  Without doubt this, with my carrot cake were the best sellers.  Made with sunflower oil, it keeps for several days in the fridge without deteriorating, if you can resist!  It is also possible to make a dairy free version by switching the cream cheese frosting with a non-dairy cheese such as Violife, adding icing sugar to taste along with the zest of a lime.

If like me you grow courgettes, this is an ideal recipe for making a small dent in your glut.  The great thing about courgettes though, apart from their abundance is their versatility.  They are great fried, roasted, baked or braised.  Then of course, grated into a cake batter, makes a cake wonderfully moist.

This cake, I would say, is a crowd pleaser, works so well as a dessert and ideal for afternoon tea.

Print Recipe
5 from 7 votes

Courgette, Pistachio and Lime Cake

Prep Time35 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert/Fika
Servings: 8 people

Equipment

  • 20cm deep cake tin

Ingredients

  • 170 g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 2 eggs medium
  • 200 g sunflower oil
  • 240 g golden caster sugar
  • 60 g unsalted pistachios chopped
  • 50 g unsweetened desiccated coconut
  • 140 g courgette grated
  • 1 egg white medium
  • 2 limes zest of
  • ¼ tsp cloves ground

Cream Cheese Frosting

  • 65 g unsalted butter room temperature
  • 65 g icing sugar
  • 1 lime zest
  • 175 g cream cheese full fat
  • 1 tsp lime juice
  • 20 g unsalted pistachios roughly chopped
  • 1 tsp desiccated coconut

Instructions

  • Preheat the oven to 160°C fan/Gas 3 Grease a 20cm deep cake tin and line the base with parchment paper.
  • Sift the flour with the baking powder, bicarbonate of soda and ground cloves into a bowl, add the salt.
  • Coarsely grate the courgette and squeeze out some of the liquid.
  • Pour the sunflower oil into a large bowl and add the caster sugar mix lightly with the balloon whisk for a minute or two. Add the two eggs and whisk again for a couple of minutes. Now at the chopped, pistachios, coconut, lime zest and courgette and then add the sifted dry ingredients and fold with a spatula into the wet ingredients, don’t over mix.
  • Whisk the egg white with a pinch of salt until stiff peaks form then gently fold into the cake batter again being careful not to over mix.
  • Pour the cake batter into the prepared tin and bake for approximately 55 minutes to an hour. Ovens do vary, check to see if it's fully baked by inserting a cocktail stick into the centre of the cake, it should come out clean. Remove the cake from the oven and cool for 10-15 minutes in the tin, then turn out onto a wire rack to cool completely before frosting.
  • To make the frosting, beat the butter with the icing sugar until really light and fluffy. Add the lime zest, juice and cream cheese. Briefly whisk again until smooth and well combined, don’t over mix.
  • Spread the cream cheese frosting on the top of the cake. Finally chop the pistachios and combine with the coconut, sprinkle on the cake and serve.
Courgette, Pistachio & Lime Cake
Courgette, Pistachio & Lime Cake

If you do find yourself overwhelmed with courgettes right now, you could try this recipe for Sumac Spiced Courgette Dip.

Tips:

  • Dairy-free? No problem, switch the cream cheese frosting with Violife Non-Dairy Cheese sweetened with a little icing sugar and flavoured with lime zest.
  • This cake works equally well made with gluten-free flour, I like Doves Farm.

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Category: Autumn, Baking, Cakes, Desserts, Fika, SummerTag: baking, cake, courgette, fika, seasonal
Previous Post:Herby Courgette & Feta TartHerby Courgette & Feta Tart
Next Post:Sumac Spiced Courgette DipCharred Courgette & Sumac Dip

Reader Interactions

Comments

  1. Gordon

    19th August 2019 at 12:09 pm

    5 stars
    Made this cake. I am not a master baker, but the cake turned out almost exactly like the picture and tasted gorgeous – not just my own opinion, endorsed by my family! Definitely a keeper

    Reply
    • Louise

      19th August 2019 at 12:38 pm

      Hello Gordon, thanks for taking the time to comment. I’m so delighted you like my recipe and found it easy to follow.

      Reply
  2. anju singhal

    25th May 2020 at 3:33 pm

    Hi Louise, the cake looks so delicious. I do not eat eggs, what could I replace with please. Many thanks.

    Reply
    • Louise

      27th May 2020 at 8:27 pm

      Hi Anju, thank you! So when I can’t use egg in a cake recipe I replace it with baking soda and apple cider vinegar. To 1 egg use 1 tsp b. Soda & 2 tsp vinegar. So in other words double the above for this cake. I haven’t actually tried this method with this particular cake so I cannot tell you how it turns out I’m afraid.

      Reply
  3. Amanda

    14th June 2020 at 9:08 pm

    Hi Louise, this recipe is amazing! I’ve made it a few times and it goes down a storm! I need to make it without the pistachios and coconut, how would you compensate? Would you up the Courgette or the flour? Thanks!

    Reply
    • Louise

      14th June 2020 at 9:24 pm

      Thank you so much, glad you like my recipe. You can replace the pistachios with the same quantity of flour or use almonds. Just omit the coconut all together.

      Reply
      • Susan

        5th October 2023 at 9:43 pm

        This cake is delicious. Just discovered it at the end of courgette season!

        Reply
        • Louise

          6th October 2023 at 9:47 am

          Thank you, I’m solo pleased you like it. A keeper for next year ;-))

          Reply
  4. Jenny

    18th July 2020 at 10:04 am

    5 stars
    Used this recipe for my entry to my office bake off and won! Family absolutely love it as well, it’s become my go to bake. So delicious and fresh in flavour.

    In case you aren’t aware, I noticed Angellica Bell has released a cook book with a recipe shockingly similar to yours. Has she credited you?

    https://planetradio.co.uk/scala-radio/entertainment/food-drink/scala-radio-angellica-bell-courgette-pistachio-lime-cake/

    Reply
    • Louise

      18th July 2020 at 10:20 am

      Hi Jenny, that’s amazing, so glad you like it.
      I wasn’t aware and yes it is shockingly similar!

      Reply
  5. Elena

    29th October 2020 at 3:07 pm

    5 stars
    Absolutely delicious cake! I made it to make good use of our summer courgette glut and it went down so well that my son requested courgette cake for his birthday! Really moist, zingy and an easy bake. Thank you Louise!!

    Reply
  6. Elena

    29th October 2020 at 3:10 pm

    5 stars
    A really delicious cake! I first made it to make good use of our courgette glut and ‘courgette cake’ was then requested by my son for his fourth birthday! Really moist and zingy, and an easy bake. Thank you Louise

    Reply
    • Louise

      29th October 2020 at 3:11 pm

      So pleased to hear it Elena and thanks for taking the time to comment :-))

      Reply
  7. Panna Mistry

    6th February 2021 at 10:43 pm

    Hi, would it be possible to make a gluten free version of this cake? Thanks?

    Reply
    • Louise

      7th February 2021 at 12:18 pm

      Hi, yes sure, if you just substitute the plain flour with a gluten-free equivalent.

      Reply
  8. Deborah

    15th May 2022 at 8:39 pm

    5 stars
    This cake is magical!🥰 Packed with deliciousness! A great combination of flavours. It’s delicate and moist. I baked in a fan oven for 53 minutes and turned in the oven at 45 minutes to allow even baking. The frosting is rather lovely too. A beautiful cake and definitely a keeper! It baked to perfection. A lovely change to 🥕 carrot. Thank you for sharing the recipe Louise.

    Reply
    • Louise

      15th May 2022 at 9:47 pm

      Deborah, I’m delighted you like this recipe because it’s one of my favourites too :-))

      Reply
    • Louise

      16th May 2022 at 10:51 am

      I’m so happy to hear you like this recipe Deborah, it’s one of my favourites. The added citrus zing really makes it.

      Reply
      • Victoria

        24th July 2023 at 10:37 pm

        5 stars
        I don’t normally comment but I can’t believe this cake only has 4 ratings. It’s amazing! So yummy!

        Everyone should make it.

        Reply
        • Louise

          28th July 2023 at 7:47 am

          So pleased you like it Victoria. One of my favourites too!

          Reply
    • Louise

      22nd May 2022 at 12:21 pm

      I’m delighted you like this recipe Deborah, it’s a big hit in my house too :-))

      Reply
  9. jill

    20th August 2023 at 9:33 am

    5 stars
    Have just come across your wonderful site when searching for Lime and Pistachio……. so have begun there – and this cake disappeared in moments at a family gathering with a request that ‘grandma do again’!! Thrilled to have found a ‘keeper’ – thank you and there are others on a list to bake as well………………..

    Reply
    • Louise

      21st August 2023 at 8:57 am

      So delighted your family loved this cake. Lime and pistachio is such a delicious combination. Thanks for taking the time to comment.

      Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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