COURGETTE AND LIME CAKE
INGREDIENTS Serves 8
- 4 eggs
- 250g caster sugar
- 100ml sunflower oil or light olive oil
- 6 tbsp Greek-style yogurt
- 0.5 tsp vanilla extract
- 1 lime
- 250g small courgettes
- 300g self-raising flour
- 1 tsp baking powder
- 100g pistachio nuts
For the lime frosting
- 150g cream cheese
- 75g butter
- 300g icing sugar
- 1 lime
DIRECTIONS
PREPARATION
Zest and juice the limes. Coarsely grate the small courgettes. Soften the butter. Sift the icing sugar. Zest the limes.
METHOD
- Heat the oven to 170°C/150°C fan/gas 4.
- Line a 900ml loaf tin with greaseproof paper.
- In a large mixing bowl, whisk together the eggs, sugar, oil, yogurt and vanilla extract.
- Stir in the lime zest and juice, and the grated courgette.
- Then sift in the flour and baking powder.
- Reserve 2 tbsp pistachios, and fold through the remainder until well combined.
- Spoon into the loaf tin.
- Bake for 45-50 minutes or until well risen, golden brown and springy to the touch.
- Cool slightly in the tin, then turn out on to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter with the lime zest.
- Beat in the icing sugar to form a smooth frosting, but take care not to over-beat, otherwise the mixture will become runny.
- When the loaf has cooled completely, spread over the frosting.
- Coarsely chop the reserved nuts and sprinkle over, to decorate.