Pistachio, Courgette & Lemon Cake

I know exactly what your thinking ‘Courgettes in a cake, really?’ But when I took a bite into this beautifully moist and flavoursome cake, I was sold. You’ve got the ‘carrot cake-like’ texture from the courgette, the tangy lemon and the crunchy, slightly salty pistachios – all topped with the sweet and tangy lemon icing. The fact that courgettes are one of your ‘five a day’ is a bonus!

Th courgette keeps the mixture light and moist as well as making it a bit healthier than your average cake. You can make this cake at any time of year, but all citrus fruit is good in the winter and early spring. The courgette adds a brilliant moistness and cuts through the sweetness of this sugary cake.

This cake is beautiful. Its light, its sweet, its fresh. Its oh so moist, but in the best possible way.  

Pistachio, courgette & lemon cake

2017-12-29 13:45:19

Serves 15

A light courgette and lemon cake filled with lemon curd, and topped with cream cheese icing and crunchy pistachios

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Prep Time

35 min

Cook Time

35 min

Total Time

1 hr 10 min

Prep Time

35 min

Cook Time

35 min

Total Time

1 hr 10 min

257 calories

30 g

41 g

14 g

4 g

3 g

86 g

140 g

18 g

0 g

9 g

Nutrition Facts

Serving Size

86g

Servings

15

Amount Per Serving

Calories 257

Calories from Fat 122

% Daily Value *

Total Fat 14g

21%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 41mg

14%

Sodium 140mg

6%

Total Carbohydrates 30g

10%

Dietary Fiber 1g

3%

Sugars 18g

Protein 4g

Vitamin A

5%

Vitamin C

7%

Calcium

4%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For the cake

1. 320g courgettes (approximately 2 medium courgettes)
2. 2 large eggs
3. 125ml vegetable oil
4. 150g caster sugar
5. zest of 1 lemon
6. 225g self-raising flour
7. ½ a teaspoon of bicarbonate of soda
8. ½ a teaspoon of baking powder
9. 2 or 3 tablespoons of lemon curd, to fill the cake

For the cream cheese icing

1. 200g cream cheese, softened to room temperature
2. 100g icing sugar
3. juice of ½ lemon
4. 2 or 3 tablespoons pistachios, roughly chopped

Instructions

1. Preheat the oven to 180C/ 160C fan/ 350F.
2. Grease and line 2 x 20cm sandwich tins.
3. Coarsely grate your courgette. Place it into a sieve over a sink to let any excess moisture drain away. Covering the courgette with a paper towel can help the process, but you're not trying to get all of the moisture out so there's no need to squeeze the courgette.
4. While the courgette drains, put the eggs, vegetable oil, caster sugar and lemon zest into a large bowl. Beat together until light and creamy.
5. Sift in the self-raising flour, bicarbonate of soda, and baking powder. Mix until combined, then stir through the grated courgette.
6. Divide the mixture evenly between the 2 prepared tins.
7. Bake in the centre of the oven for approximately 30 minutes, or until the cakes are risen and golden, and an inserted skewer comes out clean. Leave to cool in the tins for about 15 minutes, then turn out onto a wire rack and cool completely.
8. Meanwhile, make the cream cheese icing. Cream the cream cheese in a bowl until smooth. Sift in the icing sugar. Add the lemon juice and beat until the icing is smooth and light.
9. Once the cakes are cool, turn one cake upside down on a plate. Cover with 2 or 3 tablespoons of lemon curd, and top with the other cake.
10. Top with the cream cheese icing, and sprinkle the chopped pistachios over the top.

Notes

1. Will keep for 3 days in an airtight tin.
2. TIP: When making any cake, the less you can stir it the better for a light texture: over-mixing means that the stretchy proteins (gluten) in the flour can become overworked, resulting in a denser cake.

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calories

257

fat

14g

protein

4g

carbs

30g

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Forever Baking . . . http://www.foreverbaking.co.uk/

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