Description
Zesty courgette and lime cake brings Mediterranean sunshine to classic baking, offering a refreshing twist on traditional desserts. Moist crumb and tangy notes make this treat perfect for afternoon tea or casual gatherings you’ll want to share with friends.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) courgettes
- 225 grams (7.9 ounces) self-raising flour
- 2 large eggs
- 125 milliliters (4.2 fluid ounces) vegetable oil
- 150 grams (5.3 ounces) caster sugar
Wet and Binding Ingredients:
- 1 tablespoon lime juice
- 150 grams (5.3 ounces) lemon curd
- 200 grams (7.1 ounces) cream cheese
Finishing and Garnish Ingredients:
- 100 grams (3.5 ounces) icing sugar
- 12 teaspoons bicarbonate of soda
- 12 teaspoons baking powder
- 25 grams (0.9 ounces) chopped pistachios
Instructions
- Prepare the baking equipment by setting the oven to 160°C fan and lining two 8-inch cake tins with parchment paper.
- Finely grate the courgettes, ensuring excess moisture is removed by gently pressing with a clean kitchen towel.
- In a large mixing bowl, vigorously whisk together eggs, vegetable oil, and granulated sugar until the mixture becomes smooth and slightly frothy.
- Gradually incorporate flour, bicarbonate of soda, and baking powder into the wet ingredients, folding gently to maintain air bubbles.
- Carefully mix the grated courgettes into the batter, ensuring even distribution throughout the mixture.
- Evenly divide the cake batter between the prepared cake tins, smoothing the surfaces with a spatula.
- Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a skewer which should come out clean.
- Allow the cakes to cool completely on a wire rack, which prevents soggy bottoms and ensures structural integrity.
- Prepare the cream cheese frosting by beating cream cheese, powdered sugar, and fresh lime juice until smooth and creamy.
- Spread lemon curd between the cooled cake layers as a tangy filling.
- Generously ice the top of the cake with the lime cream cheese frosting, creating a rustic, elegant finish.
- Garnish the cake by sprinkling chopped pistachios over the top for added texture and visual appeal.
Notes
- Drain grated courgettes thoroughly to prevent excess moisture making the cake soggy.
- Toasting pistachios beforehand enhances their nutty flavor and adds a delightful crunch to the cake.
- For a gluten-free version, swap regular flour with a good quality gluten-free blend that includes xanthan gum.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie option.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 26 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg