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5 from 7 votes

Courgette, Pistachio and Lime Cake

Prep Time35 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
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.