Courgette, pistachio and lime loaf cake recipe

Courgette, pistachio and lime loaf cake recipe

Courgette might seem an unusual ingredient for a cake but it works beautifully. Paired with a hint of lime and the crunch of pistachios, this makes a really moist cake that you’ll be wanting to make again and again.

Tip: You can slice the cold cake, then transfer to an airtight container and freeze for up to 1 month. Simply remove each slice as needed and allow to defrost fully at room temperature before serving. Alternatively, place a frozen slice on a suitable heatproof plate, cover with kitchen paper and pop in a microwave oven. Heat on high for 30 seconds. Check that the cake is hot through. If not, heat on high for another 10 seconds at a time until hot through, then serve.

Ingredients

  • 300 g courgettes (about 2 medium courgettes)
  • 125 ml sunflower oil, plus extra for greasing
  • 75 g white sugar with stevia
  • 2 eggs
  • 250 g self-raising wholemeal flour
  • 0.5 tsp baking powder
  • 1 lime, finely grated zest and juice
  • 120 g shelled pistachio nuts
  • 10.6 oz courgettes (about 2 medium courgettes)
  • 4.4 fl oz sunflower oil, plus extra for greasing
  • 2.6 oz white sugar with stevia
  • 2 eggs
  • 8.8 oz self-raising wholemeal flour
  • 0.5 tsp baking powder
  • 1 lime, finely grated zest and juice
  • 4.2 oz shelled pistachio nuts
  • 10.6 oz courgettes (about 2 medium courgettes)
  • 0.5 cup sunflower oil, plus extra for greasing
  • 2.6 oz white sugar with stevia
  • 2 eggs
  • 8.8 oz self-raising wholemeal flour
  • 0.5 tsp baking powder
  • 1 lime, finely grated zest and juice
  • 4.2 oz shelled pistachio nuts

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 180°C/356°F/gas mark 4. Grease a 1kg/2.2lb loaf tin with a little sunflower oil and line the base with baking parchment.
  2. Coarsely grate the courgettes onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the excess liquid comes out of the courgettes.
  3. Put the sunflower oil, sugar and eggs into a large mixing bowl and beat together until smooth.
  4. Stir in the grated courgettes, the flour, baking powder and lime zest, mixing well. Stir in the lime juice and pistachios, and mix once more.
  5. Transfer to the prepared tin, smoothing to level the surface.
  6. Bake in the oven for 45 minutes until risen and light golden brown. Insert a skewer or sharp knife into the centre of the cake – if it comes out clean, the cake is ready. If not, return to the oven and bake for another 5 minutes, then check again.
  7. Remove from the oven and leave the cake to cool in the tin for at least 10 minutes, before turning out onto a wire rack to cool completely.
  8. Cut into slices to serve. Store any leftovers in an airtight container and eat within 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

eat well for less book

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