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.
Courgette, Pistachio and Lime Cake
- 20cm deep cake tin
- 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
- 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.
If you do find yourself overwhelmed with courgettes right now, you could try this recipe for Sumac Spiced Courgette Dip.
- 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.